Stuffed Wines Leaves - Need recipes?!
Answers: Hi! i know that there is a lot of stuffed wine leaves recipes. I would like to collect them to do appetizer tasting night with friends. Any that you particularly like? I would looooove to have the one done with chick peas...miam miam :) thanks in advance!
Yumm! I like your idea.
From:
http://www.akyaka.org/odd/turkish_cookin...
STUFFED GRAPE LEAVES
Etli Yaprak Dolmasi
Ingredients
A jar of Grape Leaves,
1 cup long grain rice,
liberal pinch of salt,
1-2 large onions,finely chopped,
2 cloves of garlic,crushed,
2 Tbs finely chopped parsley,
pinch of ground allspice,
pinch of ground black pepper,
3 Tbs of olive oil,
1 pound of ground meat (turkey,beef or lamb),
juice of 1 to 2 lemons,
2 cups chicken stock or water,
butter.
Cut the stems of the grape leaves.Place them in a large bowl,cover with boiling water and soak for 10-15 minutes and rinse with cold water.
Soak the rice in salted hot water for 25 minutes.
Meanwhile saute the chopped onions,garlic,herbs and seasoning in the oil. Remove from heat, add the drained rice and the meat,mixing everything together very well. Place a grape leave on a work surface, shiny side down, p;ace about 2 tablespoons of the meat mixture near the stem end,then fold in the end and sides and roll up neatly.
Repeat this process untill all the leaves are stuffed.
Line the bottom of a large,heavy based pot with several grape leaves, then arrange the filled rolls in stacks with lemon slices between.
Pour in the stock or the water, add dabs of butter on the top.
Place a heat proof dish on the top to keep the rolls pressed down.
Cover with a lid and simmer slowly for 1 to 2 hours, or untill the leaves are tender.
Serve the "dolma" lukewarm,sprinkled with lemon juice.
Alternatively, you may prefer to serve with a garlic,olive oil and lemon juice dressing.
Garnish with halved lemon slices.
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Thought you might could use this for a stuffing.
From:
http://cookalmostanything.blogspot.com/2...
Chickpeas with Chorizo
150g dried chickpeas
1 bay leaf
4 cloves
1 cinnamon stick
750ml chicken stock
2 tablespoons olive oil
1 red onion, sliced finely
3 garlic cloves, sliced finely
3-4 sprigs fresh thyme, leaves stripped
1 dried chorizo (your preference mild or hot), chopped into chickpea sized pieces
2 stalks fresh parsley, leaves stripped and roughly chopped
Soak the chickpeas in water overnight.
Drain, then place in a saucepan with bay leaf, cloves, cinnamon stick and stock, add water if the chickpeas aren't completely covered, bring to the boil then reduce the heat and simmer for approximately 1 hour, or until chickpeas are just tender. Drain and remove the bay leaf, cloves and cinnamon stick. I also like to remove any loose skins as I find the outer skins can be hard to digest.
Heat oil in frying pan, add onion and cook over medium heat until translucent. Add the chorizo and cook for a few minutes until the chorizo starts to crisp up slightly. Add garlic and thyme and cook for another minute.
Add chickpeas, mix well then stir over medium heat until they are heated through. Remove from heat and stir through parsley. Season to taste with salt and freshly ground pepper but I found that the chorizo imparted a lot of flavour into the mix and it didn't really need anything extra.
Serve hot or at room temperature with a chilled glass of Fino Sherry.
STUFFED GRAPE LEAVES
* 1 lb. fresh tender grape (vine) leaves
* 2 cups ground or chopped meat, preferably lamb
* Several meat bones
* 1 1/2 cups rice
* 2 whole garlic cloves
* 8 garlic cloves crushed with salt
* 1/2 cup lemon juice
* 1 1/2 tsp. salt
* 1/2 tsp. pepper
* 1/2 tsp. cinnamon
* 2 cups cold water
* 2 medium sized tomatoes, sliced
* 1 medium sized tomato, chopped (optional)
* 1 tsp. dried mint (or chopped fresh mint)
OO Pot with cover large enough to accomodate grape leaves, or pressure cooker.
Soften and blanch grape leaves by dipping a few at a time in boiling, salted water. Set aside.
Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water.
Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar.
Place layer of bones in pressure cooker (see next paragraph) and cover with sliced tomatoes and the whole garlic. Arrange rolls side by side in layers on the tomatoes. Sprinkle with salt and lemon juice. Add water. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed garlic and mint. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor. Remove mahshi carefully from cooking pan. Cool fingers in cold water to facilitate handling the hot rolls. Arrange on platter. Serve hot with bowl of the sauce.
Cook without pressure if you prefer. Prepare as above. Arrange mahshi over layer of bones and sliced tomatoes. When all has been added, press down firmly with palm of the hand. Add water to cover, salt, and cook about an hour, or until leaves are tender and the stuffing is well cooked. Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes.
STUFFED VINE LEAVES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Greek
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 Good-sized canned vine or
Grape leaves in brine
1/2 c Lean beef, cooked and chop
1 Clove of garlic, chopped
1 tb Tomato paste
1 tb Lemon juice
1/8 ts Cinnamon
1 c Cooked rice
2 tb Sscallions, chopped
1/2 ts Oregano
2 tb Parsley, chopped
Salt and pepper
Shredded lettuce for
Garnish
2 tb Olive oil
1 tb Wine vinegar
1. Drain the vine leaves. Drop them into a saucepan of
boiling water and blanch for 5 min. Drain well. 2.
Place the beef in a bowl. Add the garlic, tomato
paste, lemon juice and cinnamon and blend well. Stir
in the rice, scallions, oregano and 1 tbsp parsley.
Season with salt and pepper. 3. Spread the vine leaves
on a clean, flat surface. Remove any stalks without
tearing the leaves. 4. Place a spoonful of stuffing on
each leaf and press the stuffing together to make it
compact. Fold in the sides on each leaf and roll up
neatly. arrange the rolls on a serving dish and
garnish with shredded lettuce, if desired. 5. Place
the oil and vinegar in a small bowl and blen well with
a wire whisk. Sprinkle the rolls with the remaining
parsley.
Ingredients
225 grams preserved vine leaves
115 grams “”Arborio” style rice (short grain)
1 medium sized white onion
175 ml olive oil
1 Garlic Clove, mashed
3 Shallots, diced
Chopped Parsley, handfu
l Chopped Mint, handful
Chopped Dill (fresh), handful
Salt and Pepper to taste
Freshly ground black pepper
70 grams of Pine Nuts
75 grams of Raisins (Greek of Californian)
Juice of one large Lemon
Preparation
Place the Vine leave in a large pot and fill to the brim with boiling water, leave stand for 20 minutes or so. Then, place in a bowel of cold water for another 20 minutes, rinse again and drain in a colander. Separately, cook the rice until tender, for about 15 minutes (with water and a pinch of salt). Leave the cooked rice on the side. In a frying pan, heat 2 tablespoons of olive oil, adding in the onion (chopped finely). Sauté the onion gently for about 5 minutes. Slowly add in the rice, the pine nuts, the raisins, the shallots, the fresh herbs, salt to taste and plenty of black pepper. Mix well and let simmer on low heat for 5 more minutes.
Place the vine leaves on a flat surface and start filling each one with a dollop of the rice mix. Roll into cigar shapes, and place the Dolmas into a pan, only one layer deep. When all of the stuffed vine leaves are shaped and placed in the pan, pour over the olive oil and lemon juice over the top. Bring to a boil, then let simmer for 45 minutes on very low heat. When fully cooked, allow the Dolmas to chill slightly. Drain the Dolmas and arrange on a presentation dish. Garnish with lemon wedges, and pita bread. Greek Tzatziki dip goes perfectly with the Dolmas.
find a greek recipe website, they usually have a couple of stuffed grape leave ideas.