Easiest Way to Make Yummy Stuffed Grape Leaves

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! 'Stuffed Grape Leaves' is one of the most popular Turkish dishes. It is one of those dishes that always requested by everyone. It is not made that often because it takes time to stuff and roll the leaves.

Simmering the stuffed grape leaves in the lemon really balances out the potential heaviness of the meat and rice. The herbs and lemon really make these dolmades great! These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. You can cook Stuffed Grape Leaves using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Stuffed Grape Leaves

1. You need 1 lb of Jar of Grape Leaves.
2. You need 1 cup of Grated Onion.
3. It's 1/4 cup of Olive Oil.
4. You need 2 tsp of Salt.
5. You need 1 cup of Rice.
6. It's 1/2 cup of Pine Nuts.
7. It's 1 tsp of Chopped Parsley.
8. Prepare 1/2 tsp of Dill Seed.
9. Prepare 1 tsp of Crushed Mint.
10. Prepare 1 cup of Hot Water.
11. You need 2 large of Juice of Lemon.
12. Prepare 4 cup of Warm Water.
13. Prepare 1/4 cup of Vegetable Oil.

These can either be a main dish or an appetizer. Dolmadakia, the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. Stuffed grape leaves, also known as dolmas, are a popular cuisine in Israel and have certain characteristics we associate with that part of the world (lamb spiced with baharat, for example), but. These vegetarian stuffed grape leaves (yalanchi aka sarma) are Mediterranean favorites!

Stuffed Grape Leaves instructions

1. Wash grape leaves 3 times in cold water to remove brine. Then submerge in boiling water and soak for an hour to soften..
2. For filling, saute onion in Olive oil until starts to Brown, then add 1 tsp of the salt, rice, nuts, parsley, dill, mint, and hit water. Cover and dinner for 10 minutes. The water should be completely absorbed, stir in half lemon juice and let cool..
3. In a large pot spread a layer of Grape Leaves, separate the remaining leaves and remove stems..
4. Depending on size of the grape leaves you want, either spoon a teaspoon or tablespoon of mixture on the end of a grape leave..
5. Fold edges in then tightly roll, leaving shiny side of Grape leaf on the outside. Place them in layers on grape leaves in pot..
6. Poor warm water, remaining salt and lemon juice, and vegetables oil over top. To keep from unrolling place heavy plate on top, liquid will rise above plate..
7. Cover pot, cook on low for 25 minutes. Water should be absorbed, let cool and serve..

With a vibrant herb and lemon-infused rice filling, they are perfect as appetizers, snacks. Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer or as a main dish. Stuffed grape leaves are a culinary classic throughout Greece, Turkey, and most of the Middle East.