How to Make Vegetarian Stuffed Grape Leaves | Authentic Recipe
These Vegetarian Stuffed Grape Leaves are a Mediterranean classic recipe made with short grain rice, parsley, tomatoes and onions - my favorite appetizer!
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???? STUFFED GRAPE LEAVES INGREDIENTS
1 jar grape leaves about 60-70 in brine
2 cups short grain rice
1 large tomato finely chopped (about 3/4 cup)
1 bunch parsley finely chopped (about 1/2 cup)
1 bunch green onions finely chopped (about 1/2 cup)
¼ green pepper finely chopped (about 1/4 cup)
1 tablespoon minced garlic
2 teaspoons crushed red pepper or to taste
Salt and pepper to taste
¾ cup olive oil divided
1 large tomato sliced
¾ cup lemon juice
INSTRUCTIONS
Prep Grape Leaves & Stuffing
1. Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.
2. Combine the rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine.
Stuff & Wrap Grape Leaves
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.
4. 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 on a tray while wrapping. It will make about 60 rolls.
Cook the Stuffed Grape Leaves.
5. Line the bottom of a large pot with tomatoes and season with salt/pepper.
6. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.
7. Drizzle each layer with some of the remaining 1/2 cup of olive oil and season with salt and pepper to taste.
8. Place a plate upside down on top of the grape leaves in the pot. Next use something to weigh it down (a second plate works well or a bowl full of water). This will hold down the grape leaves in place, and prevent floating while they are cooking.
9. Add enough water (about 5-6 cups) 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.
10. Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
11. Remove from heat and let rest for 30 minutes. Transfer to a dish and enjoy warm or at room temperature.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
BOWLS:
SMALL BOWLS:
SALT & PEPPER SHAKERS:
GRAPE LEAVES:
COLANDER:
MEASURING SPOONS & CUPS:
KNIVES:
CUTTING BOARD:
COOKING POT:
SINGLE BURNER:
KETTLE:
⏱️ TIMESTAMPS:
0:00 Introduction
0:36 Ingredients you’ll need
0:52 Washing the grape leaves
1:01 Preparing the mixture
1:40 Preparing the grape leaves
1:53 Stuffing the grape leaves
2:37 Cooking the grape leaves
3:56 Serving the dish
4:11 Taste test
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#LebaneseRecipes #GrapeLeaves #ArabicRecipes #LebaneseGrapeLeaves #StuffedGrapeLeaves #Vegetarian #VegetarianRecipe
Stuffed Grape Leaves Recipe (Meat & Rice DOLMAS) ????????
Welcome back to Marie's kitchen!
Today we're making one of my FAVORITE foods - Rolled Grape Leaves or Dolma!
Try it with my hummus recipe!
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Authentic Lebanese Stuffed Grape Leaves / Dolmas
Makes about 35-40 stuffed grape leaves
Ingredients:
1 jar (1 lb.) grape leaves in brine
1 lb. ground beef or lamb
1 cup Royal basmati rice
1 teaspoon allspice
1 teaspoon salt
Juice of ½ lemon
Instructions:
Set out a cutting board with two layers of paper towels on top. This will be your workspace for rolling the grape leaves. Remove grape leaves from jar, squeezing gently to remove any excess brine, and lay flat on the paper towels. Separate one grape leave from the stack at a time.
In a medium bowl, add ground beef, rice, allspice, salt and lemon juice. Mix together with your hands until well-combined.
Using your hands, pinch off a portion of the meat mixture (about the size and shape of a lipstick tube) and place it in the bottom third of a grape leave. To roll the grape leaf, fold the bottom edge up over the meat and roll it once, tightly. Then fold the sides of the grape leaf into the center and roll again. Continue rolling forward, and tucking in the sides if needed, until the grape leaf is rolled up into a small, tight cylinder. Place the grape leave in the bottom of a pan (I use an All-Clad 3-qt. stainless sauté pan.)
Repeat process until the meat mixture is used up and the bottom of the pan is filled with the stuffed grape leaves. Now pour about 3 cups water over the grape leaves, just to cover. Using a lid that is smaller your pan, place the lid on top of the grape leaves – you’ll leave it there while cooking to prevent the leaves from unrolling.
Place pan on stove over medium high heat. Bring to boil and then reduce to low heat. Simmer for 45 to 55 minutes. Remove pan from heat and let grape leaves rest for 10-15 minutes (this will allow some of the water to be absorbed into the grape leaves). Drain any remaining water to prevent leaves from getting soggy. Serve immediately.
MAKE-AHEAD TIP: Stuffed grape leaves keep well, covered, in the refrigerator for 2-3 days. Reheat on a plate in the microwave, or in a covered dish in the oven until just heated through.
Lamb & Rice Stuffed Grape Leaves - How to Make Dolmas
Learn how to make a Lamb & Rice Stuffed Grape Leaves recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Dolmas recipe!
Meat & Rice Stuffed Grape Leaves
Ingredients:
1 jar grape leaves washed
1 cup rice
1/4 cup cooking oil
1/2 tsp salt
1/2 tsp 7 spices
1/2 tsp nutmeg
1/2 tsp black pepper
1 lb ground beef
2 to 3 cups of water
1/4 cup lemon juice
How to Make Dolmades | Stuffed Grape Leaves
These delicious flavor-packed dolmades with ground lamb, garlic, lots of herbs and rice wrapped in wonderful grape leaves all smothered in a silky lemon sauce. This is one of the recipes that my grandparents and mom would make for all of our big celebrations and holidays. These are a Greek version, but there are so many variations of the recipe with different fillings and flavors. If you haven't had freshly made dolmades you need to give them a try. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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How to make the best Greek Dolmades - Stuffed vine leaves with rice
How to make the best Greek Dolmades - Stuffed vine leaves with rice
This is a very tasty recipe and easy to prepare for Greek Dolmades. You can serve it as a ppetizer or main dish as well. It fits with greek strained yogurt or just lemon for a vegetarian meal.
You could try also
The greek cabbage rolls
Greek vine rolls with mince
How to preserve vine leaves
Ingredients:
- 50-60 vine leaves
- 2 onions
- 100 ml olive oil
- 1 fennel root (optional)
- 2 cloves of garlic
- 200 g rice
- green onion
- Dill
- some greek mint (optional)
- juice from 1-2 lemons
- dill and parsley stalks
- 400 ml of water
- salt and pepper
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#greekcuisine #greekdolmades #stuffedvineleaves