How do you make grapeleaves?!
my mother knows how to make them when the grape leaves are partially cooked!. !. !. but not from fresh out of the graden grapeleaves!. !. !. how do you cook em to get them ready to wrape the mean and rice and spices in!? (and what spices go good in grapeleaves)!?
thanks!Www@FoodAQ@Com
thanks!Www@FoodAQ@Com
Answers:
2 cups uncooked long-grain white rice
1 large onion, chopped
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint leaves
2 quarts chicken broth
3/4 cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil
In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft!. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked!. Stir in 1/2 of lemon juice and remove from heat!.
Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf!. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot!. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking)!. Sprinkle with remaining lemon juice and with olive oil!.
Pour chicken broth over all to cover grape leaves!. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves)!. Remove from heat, remove cover and let cool for 1/2 hour!. Transfer to serving dish and serve!.
FOOTNOTE
If using fresh grape leaves, plunge into a deep container of very hot water for about 10 seconds, to soften (don't let the leaves lose their fresh green color)!.Www@FoodAQ@Com
1 large onion, chopped
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint leaves
2 quarts chicken broth
3/4 cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil
In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft!. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked!. Stir in 1/2 of lemon juice and remove from heat!.
Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf!. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot!. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking)!. Sprinkle with remaining lemon juice and with olive oil!.
Pour chicken broth over all to cover grape leaves!. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves)!. Remove from heat, remove cover and let cool for 1/2 hour!. Transfer to serving dish and serve!.
FOOTNOTE
If using fresh grape leaves, plunge into a deep container of very hot water for about 10 seconds, to soften (don't let the leaves lose their fresh green color)!.Www@FoodAQ@Com
You don't have to pre-cook fresh grape leaves!. Just be sure to pick the smaller, more tender leaves!. When finished wrapping, fill the pan about 3/4 of the way up the stuffed leaves and squeeze fresh lemon juice over the top!. Cook at a simmer, covered until most of the water has evaporated and the leaves are tender!.Www@FoodAQ@Com
clean and blanch the leaves, plunge them into cold or ice water to stop the cooking!. go to this page for stuffings: http://www!.cooks!.com/rec/search/0,1-0,st!.!.!.Www@FoodAQ@Com