BEST Lebanese Stuffed Grape Leaves!
These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an appetizer!
Here are some other videos you might like:
Vegetarian Stuffed Grape Leaves:
Lebanese Tabbouleh Salad:
Lebanese Kibbeh with Yogurt:
???? STUFFED GRAPE LEAVES INGREDIENTS
2 tablespoons olive oil plus more for drizzling between layers
1 pound ground beef
1/2 teaspoon salt plus more for seasoning layers
2 teaspoons AllSpice
1 1/2 cups short grain rice
1/4 teaspoon cinnamon
1 jar grape leaves about 60-70 in brine
2 medium Yukon gold potatoes sliced
1/4 cup lemon juice
INSTRUCTIONS
Prepare Stuffing (Hashweh)
1. Heat a large pan with olive oil, and cook ground beef until browned. Season with salt and AllSpice.
2. Add uncooked rice to the ground beef, then cinnamon and mix well until everything is incorporated.
3. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
4. The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.
Grape Leaves Preparation
5. Drain grape vine leaves and soak them in a large bowl of water.
6. Gently separate and wash the leaves individually. Stack them on a plate and set them aside. It is best to cover them with a damp cloth so they don't dry out, until you are ready to start rolling them.
Stuff, Wrap and Cook
7. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves in a tray.
8. Line the bottom of a large pot with tomatoes and/or potatoes and season with salt and pepper. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
9. Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
10. Add 5-6 cups of boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on Medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
11. Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
GRAPE LEAVES:
BOWLS:
COOKING PAN:
SINGLE BURNER:
CUTTING BOARD:
KNIVES:
KETTLE:
⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Ingredients you’ll need
0:59 Preparing the beef and rice
1:59 Preparing the grape leaves
3:29 Preparing the cooking pot
5:09 Cooking the stuffed grape leaves
5:28 Finished product
6:03 Taste test
???? MORE WAYS TO CONNECT
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TIKTOK:
TWITTER:
???? THANK YOU FOR WATCHING!
#grapeleaves #stuffedgrapeleaves #lebanesestuffedgrapeleaves #lebaneserecipe
Ultimate Dolma Recipe
Ultimate Dolma recipe also known as , dolmeh . dolmades, koupepia and many more names let us know in the comment section what you call it and where you are please
Ingredients:
1 large onion
1 large leek
3 cloves of garlic
700 gm beef mince
1 cup of tomato puree
2 tablespoon capsicum paste (Bell Pepper paste)
1/2 cup lime juice
1 cup half cooked rice
bunch of parsley
bunch of coriander (cilantro)
salt and pepper
Check us out on Facebook:
Send me a Tweet:
Music BY: StoneOcean
Song: 90s Urban
Arabic Dolma (Middle eastern stuffed vegetables) Iraqi Dolma
Iraqi dolma is famous throughout the middle east as one of the most delicious types of dolma you'll eat. Vegetables, stuffed with seasoned rice and vegetables and cooked in a tomato sauce. There are so many versions of dolma in Iraqi region. But I'm going to share the one near and dear to my heart; Thanks to my best friend from Fenland originally from Kurdistan
Iraqi Dolma is possibly the greatest stuffed vegetable recipe in existence. It has an extremely pleasing tangy flavour thanks to the use of Pomegranate Molasses, lemon juice in the stuffing. The filling is herby and mildly spiced and all of the vegetables get coated in a wonderful tangy glaze
These are the vegetables I used for stuffing, you can use any combination of vegetables for this but I would recommend getting a jar of vine leaves or some Swiss chard to use up any excess filling.
Ingredients
Vegetable: Vine leaves, zucchinis, bell peppers, sweet peppers, onions, chard leaves, aubergines (eggplant), tomatoes, celery leaves, fava beans, green beans. Parsley and Dill (soya) leaves
Filling:
1K lamb mince
1 Onions
2 Cups rice
1 Cup parsley
1 cup dill leave
2tbsp pomegranate molasses
½ cup tomato paste
2 Tbsp olive oil
1 Tbsp sumac
2 TSP salt
1 TSP Bharat / 7spice
1/2 TSP pepper
½ Tomoto paste
1/2 TSP paprika
1 tbsp sumuc
Sauce:
½ cup tomato sauce
½ cup lemon juice
1 TSP salt
2 cups water
----
Directions
To prepare the vegetables:
1. Hollow out your vegetables, making sure to retain the cores of the tomatoes and aubergines
2. Blanch your swiss chard and vine leaves in boiling water for 90 seconds each, before trimming their stems
3. For the stuffed onions, peel them and make a cut through to the centre of the onion before microwaving for 2 minutes. Allow to rest before peeling apart the layers
To make the stuffing:
1. Mince the Parsely, Dill, vegetable cores, tomatoes and onions finely and add to a bowl
2. Wash your rice thoroughly until water runs clear then add all of the filling ingredients to the same bowl
3. Mix thoroughly until well combined and a homogenous texture formed.
Stuffing the vegetables:
1. Stuff the aubergines by pushing rice through their opening until about 1/2cm (1/4in) from the top
2. Stuff the peppers and tomatoes by filling with a tablespoon. Leave a gap of about 3/4cm (5/16in) in the tomatoes and a smaller gap in the peppers
3. Stuff the onions by placing 1-2 tsp of stuffing on a single layer of the onion, then roll it onto itself till it wraps around at least twice
4. Stuff the vine leaves and swiss chard by placing 2 tsp on the leaf and folding the bottom and sides of the leaf over the filling. Tuck the sides in as you roll the filling all the way to the end
5. Prick the aubergines and peppers with a knife about 5-10 times each
Assembling the pot:
1. Place a layer of celery leave, green beans and lamb chops in the bottom of the pot to prevent the dolma from sticking
2. Lay in the onions and then the vegetables on top of them in any order
3. Place the leaf rolls last so they don't get squashed
4. place the rest of the stuffed vegetables (bell peppers, tomatoes)
To cook:
1. Place the pot on the stove on medium heat and cover with a lid, allow it to steam for 15 minutes
2. Combine all the ingredients for the sauce together
3. When the 15 minutes are up, pour the sauce over the dolma in an even manner. Stop adding sauce when the liquid reaches halfway up the height of the pot
4. Bring to a boil and then turn the heat down to low. Cover and allow to cook for 45 minutes
5. After 45 minutes you can remove the lid and allow the liquid to evaporate (optional)
To serve:
1. Place a plate or platter ontop of the pot and flip the pot over with the plate
2. Allow to sit for a few minutes before removing the pot
3. Serve immediately
dolma,dolmades,biber dolmasi,dolmas recipe,iraqi dolma,dolma iraqi food,dolma recipe,dolmadakia recipe,iraqi dolma spices,turkish dolma recipe,iraqi dolmades recipe,greek dolmadakia,middle eats,iraqi vegetarian dolma,how to make dolma rice,how to make dolmadakia,how to make dolma,how to make dolma iraqi,iraqi dolma ingredients,how to cook iraqi dolma,dulma recipe,iraqi dolma recipe,iraqi dolma recipe video,how to make dolma kurdish