STUFFED GRAPE LEAVES WITH MEAT RECIPES

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STUFFED GRAPE LEAVES (WITH MEAT) RECIPE - FOOD.COM



Stuffed Grape Leaves (With Meat) Recipe - Food.com image

This is from the old McCalls Cooking School collection. I haven't tried the egg and lemon sauce, but the grape leaves themselves are absolutely delicious.

Total Time 2 hours 15 minutes

Prep Time 1 hours

Cook Time 1 hours 15 minutes

Yield 49 pieces

Number Of Ingredients 19

1/3 cup olive oil
1/2 cup onion, finely chopped
1/2 cup green onion, chopped
1 lb lean ground lamb or 1 lb ground beef
1/2 cup raw rice
2 tablespoons pine nuts or 2 tablespoons chopped almonds
1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
water
1 (16 ounce) jar grape leaves, drained
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons flour
1 1/4 teaspoons salt
1 (10 3/4 ounce) can chicken broth
3 tablespoons lemon juice
4 egg yolks

Steps:

  • In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed.
  • Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
  • Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
  • Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer.
  • With slotted utensil, lift out of liquid onto serving plate.
  • If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth.
  • Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups.

Nutrition Facts : Calories 72.3, FatContent 5.5, SaturatedFatContent 1.7, CholesterolContent 23.4, SodiumContent 377.7, CarbohydrateContent 3.5, FiberContent 0.1, SugarContent 0.2, ProteinContent 2.5

DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT ...



Dolmades - Authentic Greek Stuffed Grape Leaves W/ Meat ... image

A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 16

1 (16 ounce) jar grape leaves (I like Orlando brand)
olive oil or 4 tablespoons butter
lemon
Greek yogurt (Fago brand if available)
4 cups chicken broth
2 lbs ground beef
1 -2 large onion, chopped
1 cup white rice
2 eggs
1 cup dried mint
2 tablespoons butter, softened
3/4 bunch fresh parsley, chopped
dill, according
3 -4 tablespoons lemon juice
salt, according
pepper, according

Steps:

  • Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
  • Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
  • In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
  • Serve with Greek yogurt and lemon wedges.

Nutrition Facts : Calories 452.9, FatContent 23.3, SaturatedFatContent 9.3, CholesterolContent 131.2, SodiumContent 2140.2, CarbohydrateContent 30.5, FiberContent 2.2, SugarContent 1.4, ProteinContent 30.3

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