Recipe: Delicious 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 have stuffed grape leaves using 17 ingredients and 4 steps. Here is how you achieve that.

Ingredients of stuffed grape leaves

1. You need of ingredients for stuff leaves.
2. You need 1 jar of of grape leaves.
3. You need 2 cup of cooked rice.
4. You need 1 1/2 lb of ground lamb or finely chopped lamb.
5. Prepare 1 of marjoram to taste.
6. You need 1 of minced garlic to taste.
7. Prepare 1 of salt and pepper to taste (can be white or black).
8. Prepare 1 of rosemary to taste.
9. It's 1 of marinara sauce.
10. It's of marinara sauce ingredients.
11. It's 1 medium of onion chopped finely.
12. It's 1 can of 32 oz tomatoe sauce.
13. You need 1/4 cup of sugar.
14. It's 1 of salt and pepper to taste.
15. It's 2 tbsp of minced garlic.
16. Prepare 1 tsp of basil.
17. You need 8 oz of tomato paste.

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 step by step

1. add lamb to a skillet on high heat put in spices and onions half a medium onion finely chopped.
2. take grape leaves from jar they are usually packed in very tight don't tear them getting them out. rinse off the brine of leaves speard them out if they are small use two or three over lapping. mix the ground lamb and rice together. the leaves should be about 2 1/2"- 3"(inches). spoon enough to go almost touching the sides in a line across the leaves should be no more than 1 inch wide line. fold the sides inward then roll it up like a mini burrito or eggroll..
3. after rolling up all the leave put in baking pan add marinara sauce over top bake in oven 350°F Fahrenheit for about 30-45 minutes..
4. marinara sauce instructions add all but the tomato paste put all into a sauce pot also I couldn't put it but half the onion gets cooked with the lamb. cook till boiling simmer adding tomato paste for about 20-30minutes.

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.