How To make Stuffed Grape Leaves
2 tb Olive oil
1 md Onion, finely chopped
5 c Chopped mushrooms
1 tb Dried parsley or to taste
1/4 ts Black pepper or to taste
1/8 ts Cayenne pepper or to taste
1/4 ts Turmeric or to taste
1 c Cooked yellow split peas
2 c Cooked white or brown rice
1 16-oz jar grape leaves
1 c Water
In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping tablespoon of rice mixture (more or less depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 as an entree. Per appetizer serving: 91 cal.; 3g prot.; 2.5g fat; 14g carb.; 0 chol.; 94mg sod.
How To make Stuffed Grape Leaves's Videos
Turkish Stuffed Grape Leaves Recipe | How to make the Best Sarma
STEP BY STEP RECIPE:
Turkish Stuffed Grape Leaves Recipe (Grape Leaves with rice) | Dolma Recipe | how to make Dolma
Ingredients
300 gr pickled grape leaves
2 cups of rice
2 tomatoes
1 big onion
9-10 branches of parsley
2 dessert spoon of dry mint
2 soup spoon of dry black currants
1 lemon
4 tbs of cooking oil
Half glass of olive oil
1 dessert spoon of salt
Preparation
-Start by chopping the onions finely, combine half of cooking oil with half of the olive oil and roast the
onions in a big pot.
-Add grated tomatoes.
- Wash the rice and black currants, chop the parsley finely and add all these in to the pot.
-After a minute, add dry mint and salt.
-Add 1 cup of boiling water and boil the mix for one minute.
-Turn off the stove, put the cover on and leave it for brewing.
-Wash the pickled grape leaves a little bit to take away the extra saltiness. (If your grape leaves are
not pickled, just wash them and boil them in salty water)
-When the rice mix is read and brewed. (The rices should be a bit hard to be eaten, since it will cook
once again, it should be this way) you can start rolling your sarmas!
-Take each leave carefully, rip out the little branches, and place some of the rice mix in the middle,
start rolling one by one. (Hard to explain here, please watch the video)
-Put aside the big and thick leaves, and use them to cover inside of the pot. So your sarmas won't
touch the ground or walls of the pot. This will avoid them opening while cooking.
-Place the sarmas into the pot.
-Put some lemon slices on the top and cover them all with big thick grape leaves.
-Cook for 30 minutes on low heat.
-When it' s done cooking, take of the top covering big leaves and pour some olive oil all around. This
will make them look shinier and give them extra olive oil flavor!
-Serve it when it cools down, If you wish pour lemon juice while serving!
Bon Apetit!
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BEST Stuffed Grape Leaves! #shorts #dolmas #mediterraneanfood #mediterraneandiet #grapeleaves
Homemade Dolmas or Stuffed Grape Leaves are one of my personal favorites, they will always remind me of my mother's Mediterranean kitchen!
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???? FULL RECIPE:
INGREDIENTS:
???? Extra virgin olive oil (I used Private Reserve Greek EVOO)
???? 1 16-oz jar grape leaves in brine (about 60 to 70 leaves)
???? 1 ½ cup short grain rice
???? 1 large yellow onion, finely chopped
???? 12 oz lean ground beef
???? Kosher salt
???? Black pepper
???? 1 tsp allspice
???? ½ tsp cumin
???? ½ cup EACH chopped fresh parsley, fresh dill, and fresh mint
???? 1 to 2 tomatoes sliced into rounds
???? About 4 cups or more low-sodium chicken broth or water
???? Juice of 2 lemons
Lamb Dolmades: Lamb and Rice Stuffed Grape Leaves
ντολμάδες με αρνάκι και ρύζι
Get this recipe on my website:
dimitrasdishes.com/recipes/dolmades-with-lamb-rice-grape-leaves-stuffed-with-lamb-and-rice
Makes 50-60 dolmades:
16 ounces grape leaves from a jar, rinsed, drained, and stems removed
3/4 cup olive oil
2 pounds ground lamb (or 1 pound ground lamb plus 1 pound ground beef)
1 cup rice, uncooked
1 onion, finely chopped
1 garlic clove, minced
16 ounces water or chicken broth
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried crushed oregano
1 teaspoon salt
freshly ground pepper to taste
1/2 cup freshly lemon juice
In a large mixing bowl, combine the ground meat, salt, pepper, herbs and mix well. Add the rice and mix until well combined.
Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
Repeat with all of the remaining grape leaves until your filling is done.
Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
Pour the olive oil and lemon juice over the dolmades.
Place the remaining reserved small leaves over the dolmades.
Pour the water or chicken stock over the dolmades dolmades.
Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
Cover with lid and bring to a boil.
Reduce to simmer and cook about 40-60 minutes or until the rice is tender.
There will still be some liquid in the pot. Allow to cool for at least 30 minutes and the juices will be absorbed.
Plate and drizzle some olive oil over them. Serve with delicious tzatziki sauce.
Enjoy!
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Stuffed Grape Leaves/ Vegetarian Armenian Best Stuffed grape leaves Dolma ملفوف ورق العنب دولمة
Hello everyone and welcome to my channel, in this video I’m sharing with you one of my favorite dishes that we make all year round you’ll see this delicious stuffed grape leaves almost in every gathering. Each family has its version or a twist to it but all tastes amazing, you can also combine all the ingredients and start stuffing the leaves without cooking anything ahead. it’s just by sautéing the onion with the olive oil and cooking the tomato paste a little bit it makes a huge difference in taste. I hope you all Enjoyed it and please don’t forget to Like and Subscribe and hit the notification button to be notified with upcoming new videos !
for this dish you need:
one and a half jar of Grape leaves and I used Orlando brand
2 cups rice , basmati or any long grain rice
1 bunch parsley
1 bunch cilantro
1 bunch dill
2 onions
2 large tomatoes
1 cup olive oil
1 cup lemon juice
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon paprika
1 teaspoon black pepper
1 tablespoon sumac
1/2 teaspoon chili powder
1 tablespoon tomato paste
1 tablespoon pepper paste
1 teaspoon dried mint or fresh mint
2 cups water
1 teaspoon salt optional to taste
2 teaspoon pomegranate molasses
1 tablespoon olive oil
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Lebanese Stuffed Grape Leaves | FeelGoodFoodie
Dolmas My Grandma Always Made Me
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