Best 20 Grape Leaves Recipes

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Grape leaves, with their tender texture and slightly tangy flavor, offer a versatile culinary canvas ready to be transformed into savory and delectable dishes. From the sun-kissed vineyards of the Mediterranean to the lush greenery of the Middle East, grape leaves hold a coveted place as a culinary treasure. Whether stuffed, wrapped, or used as a flavorful vessel for various fillings, grape leaves add a unique charm to dishes, delighting both the palate and the eyes. Join us as we embark on a culinary journey to explore the diverse and captivating world of grape leaf cooking.

Check out the recipes below so you can choose the best recipe for yourself!

DOLMAS (STUFFED GRAPE LEAVES)



Dolmas (Stuffed Grape Leaves) image

The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.

Provided by WhirledPeas

Categories     Side Dish     Rice Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, minced
1 ½ cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed

Steps:

  • Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
  • Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
  • Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
  • Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
  • Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g

DOLMADES - AUTHENTIC GREEK STUFFED GRAPE LEAVES W/ MEAT (SOUTHER



Dolmades - Authentic Greek Stuffed Grape Leaves W/ Meat (Souther image

A good friend of mine is from Greece and his mom told him that it would be too difficult for me to make good dolmades. I wanted to prove them wrong. I researched different recipes and combined them to come up with this very yummy, very authentic, surprise for him. If you prefer dolmadakia with tzatziki instead of plain yogurt, just add peeled and chopped cucumber and garlic, olive oil and salt - all to taste. Kali orexi!

Provided by LJ in San Francisco

Categories     White Rice

Time 3h

Yield 8 serving(s)

Number Of Ingredients 16

1 (16 ounce) jar grape leaves (I like Orlando brand)
olive oil or 4 tablespoons butter
lemon
Greek yogurt (Fago brand if available)
4 cups chicken broth
2 lbs ground beef
1 -2 large onion, chopped
1 cup white rice
2 eggs
1 cup dried mint
2 tablespoons butter, softened
3/4 bunch fresh parsley, chopped
dill, according
3 -4 tablespoons lemon juice
salt, according
pepper, according

Steps:

  • Unroll grape leaves and place in a pot of boiling water. Reduce heat to medium and let boil for 10 minutes. Remove from heat, pour out hot water, and cover leaves with cold water. Let soak while preparing stuffing.
  • Knead the rest of the ingredientes together. Spoon filling inside a leaf and roll like a burrito, sealing completely.
  • In large pot, add olive oil to cover bottom or butter. Arrange rolled dolmades on top. Do this all at once, not as you roll them. Pour chicken broth over dolmades, cover, and simmer for 2 hours.
  • Serve with Greek yogurt and lemon wedges.

LAMB AND RICE STUFFED GRAPE LEAVES



Lamb and Rice Stuffed Grape Leaves image

These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need.

Provided by Chef John

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h30m

Yield 8

Number Of Ingredients 17

½ pound ground lamb
½ cup uncooked long grain rice
¼ cup olive oil
2 tablespoons chopped fresh mint
1 tablespoon dried currants
1 tablespoon pine nuts
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon dried oregano
1 large egg
1 (16 ounce) jar grape leaves
1 tablespoon olive oil
juice of one lemon
4 cups hot chicken broth
2 teaspoons olive oil, or as desired

Steps:

  • Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
  • Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
  • Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
  • Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
  • Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
  • Serve warm or chilled. Garnish with curls of lemon zest, if desired.

Nutrition Facts : Calories 249.9 calories, Carbohydrate 18.1 g, Cholesterol 44.7 mg, Fat 16.1 g, Fiber 0.4 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 2484.9 mg, Sugar 1.5 g

STUFFED GRAPE LEAVES (DOLMADES)



Stuffed Grape Leaves (Dolmades) image

This is a delicious variation of a common Middle Eastern dish using grape leaves stuffed with lamb and a variety of seasonings.

Provided by MYTWISTEDDREAMS

Categories     Appetizers and Snacks     Meat and Poultry

Time 1h30m

Yield 8

Number Of Ingredients 9

1 ½ pounds ground lamb
2 medium onions, finely chopped
⅔ cup long grain white rice
⅔ cup pine nuts
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon chopped fresh mint
1 (8 ounce) jar grape leaves, drained and rinsed
1 ½ cups water

Steps:

  • Mix the lamb, onions, rice, pine nuts, salt, pepper, and mint into a bowl until evenly combined. Gently open up a grape leaf, and place rib-side down onto your work surface. Place a rounded tablespoon of the meat mixture into the center of the grape leaf. Fold the bottom of the leaf over the meat, fold in the sides, and roll into a tight cylinder. Place the rolled grape leaf into a large skillet, seam-side down. Repeat with remaining grape leaves, packing them in a tight, single layer.
  • Pour the water into the skillet, and bring to a simmer. Reduce heat to medium-low, cover, and simmer until the rice is tender, 50 to 55 minutes. Check occasionally and add more water if needed. Pour off water before serving.

Nutrition Facts : Calories 321 calories, Carbohydrate 20.6 g, Cholesterol 56.9 mg, Fat 18 g, Fiber 1.2 g, Protein 20 g, SaturatedFat 5.8 g, Sodium 1151.8 mg, Sugar 1.5 g

DOLMADES (STUFFED GRAPE LEAVES)



Dolmades (Stuffed Grape Leaves) image

These rice-and-meat-stuffed bundles are a traditional Greek appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 35 pieces

Number Of Ingredients 15

1/2 medium onion, finely minced
1/4 cup plus 2 tablespoons uncooked rice
8 ounces ground lamb
8 ounces ground beef
1 small clove garlic, minced
3 tablespoons finely chopped flat-leaf parsley
1 small carrot, peeled and finely diced
1 teaspoon grated lemon zest
4 tablespoons olive oil, plus more for drizzling
1 heaping tablespoon fresh mint leaves, minced, plus 3 more sprigs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 sixteen-ounce jar grape leaves, rinsed
3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 lemon, cut into 4 slices

Steps:

  • Heat oven to 325 degrees. In a bowl, combine onion, rice, lamb, beef, garlic, parsley, carrot, lemon zest, 1 tablespoon oil, chopped mint, salt, and pepper.
  • Place a leaf, vein side up, on a work surface; place about 1 tablespoon filling just below center. Fold bottom of leaf over filling and sides in toward center; roll up. Do not overfill or roll too tightly. Repeat, making 35.
  • Lay dolmades, seam side down, in a 9-by-13-inch glass baking pan; do not pack tightly.
  • Combine stock and remaining 3 tablespoons oil; pour over dolmades. Squeeze lemon over dolmades, and place lemon slices and mint sprigs on top. Place another 9-by-13-inch baking pan, half full of water, on top to weigh down dolmades.
  • Bake for 40 to 50 minutes. Let dolmades cool in cooking liquid, still weighted, for 2 hours. Serve drizzled with olive oil, or refrigerate for up to 2 days; bring to room temperature before serving.

DOLMADES: STUFFED GRAPE LEAVES



Dolmades: Stuffed Grape Leaves image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 36 dolmades; 6 to 12 servings

Number Of Ingredients 27

1/4 cup plus 1 cup olive oil
2 medium yellow onions, finely chopped
3 cloves garlic, minced
1/2 cup pine nuts
1 cup long-grain rice
1 teaspoon salt
1/2 cup golden raisins
1 tablespoon minced mint
2 lemons, juiced
1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves
Kicked Up Tzatziki, recipe follows
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
  • Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
  • To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
  • Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
  • Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
  • In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

LEBANESE STUFFED GRAPE LEAVES



Lebanese Stuffed Grape Leaves image

Provided by Food Network

Categories     side-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 13

40 garlic cloves
1 pound ground beef
3/4 cup uncooked white rice
1 teaspoon garlic powder
2 teaspoons allspice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1 jar grape leaves, or about 50 fresh grape leaves
1/4 cup olive oil
1 pound pork or lamb chops
1 tomato, sliced
1/2 cup lemon juice

Steps:

  • In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.
  • Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.
  • Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.
  • Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.
  • When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.
  • Simmer the leaves over low heat for about 2 hours.
  • Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic!

STUFFED GRAPE LEAVES (WITH MEAT)



Stuffed Grape Leaves (With Meat) image

This is from the old McCalls Cooking School collection. I haven't tried the egg and lemon sauce, but the grape leaves themselves are absolutely delicious.

Provided by Chilicat

Categories     Lamb/Sheep

Time 2h15m

Yield 49 pieces

Number Of Ingredients 19

1/3 cup olive oil
1/2 cup onion, finely chopped
1/2 cup green onion, chopped
1 lb lean ground lamb or 1 lb ground beef
1/2 cup raw rice
2 tablespoons pine nuts or 2 tablespoons chopped almonds
1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
water
1 (16 ounce) jar grape leaves, drained
3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons flour
1 1/4 teaspoons salt
1 (10 3/4 ounce) can chicken broth
3 tablespoons lemon juice
4 egg yolks

Steps:

  • In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed.
  • Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
  • Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
  • Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer.
  • With slotted utensil, lift out of liquid onto serving plate.
  • If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth.
  • Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups.

DOLMA (STUFFED GRAPE LEAVES), IRAQI-STYLE



Dolma (Stuffed Grape Leaves), Iraqi-Style image

This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe has been passed down in my family for many years.

Provided by AngieInMichigan

Categories     One Dish Meal

Time 2h

Yield 8 serving(s)

Number Of Ingredients 20

1 (16 ounce) jar grape leaves
2 lbs beef or 2 lbs lamb, minced
1 cup long-grain uncooked rice (basmati rice works best)
3/4 cup tomato sauce
2 tablespoons tomato paste
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 pinch ground cardamom
1/2 cup fresh-squeezed lemon juice
2/3 cup canola oil
4 -5 carrots
water

Steps:

  • Soak grape leaves in water for 20 minutes. Drain.
  • Peel and slice carrots lengthwise and line bottom of pot with them. This helps keep the grape leaves from sticking to the pot.
  • Soak rice in hot water for 10 minutes and drain. In a large bowl, combine rice, beef, onion, garlic, tomato sauce, tomato paste, and all spices.
  • Place each grape leaf shiny side down with stem end toward you on a flat surface. Cut off stem. Place 1 tbsp of rice mixture on leaf near the stem end. Roll top over once, fold ends in, and continue to roll completely (rolling away from you). Repeat with remaining leaves.
  • Arrange rolled grape leaves in pot seam side down, tightly packed. Place each layer in opposite direction of previous layer, in a criss-cross fashion. For even cooking, try to have no more than 4 layers.
  • Combine lemon juice and oil and pour over grape leaves. Top with water until approximately 1" below top layer.
  • Place large plate on top, and place a heavy weight on plate (a foil-wrapped brick works great).
  • Bring to a boil, then reduce heat to low and simmer for 1 hour 15 minutes to 1 hour 30 minutes, until rice is thoroughly cooked. Allow to rest for 20-30 minutes.
  • Serve with lemon wedges or Greek yogurt. Enjoy!

DOLMAS (STUFFED GRAPE LEAVES)



Dolmas (Stuffed Grape Leaves) image

Provided by Marian Burros

Categories     dinner, project, appetizer

Time 1h

Yield About four dozen

Number Of Ingredients 11

1 pound lean ground pork
1 pound lean ground beef
1 large onion, finely chopped
2 tablespoons parsley
1/3 cup chopped fresh coriander
1 tablespoon chopped mint
1/2 cup raw rice
Black pepper to taste
About 5 dozen large grape leaves, preserved in brine
4 cups beef broth or stock
3 cups plain yogurt

Steps:

  • In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
  • Separate the grape leaves and rinse in warm water. Cut off the stems.
  • Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
  • Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
  • Serve at room temperature or cold with yogurt on the side.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams

GOAT CHEESE IN GRAPE LEAVES WITH TOMATO AND OLIVE SALAD



Goat Cheese in Grape Leaves with Tomato and Olive Salad image

Provided by Cindy Pawlcyn

Categories     Cheese     Olive     Tomato     Appetizer     No-Cook     Vegetarian     Goat Cheese     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 appetizer servings

Number Of Ingredients 11

1/2 cup olive oil
4 teaspoons chopped fresh thyme
3/4 teaspoon coarsely ground black pepper
12 large grape leaves from jar, rinsed, patted dry, stemmed
3 4- to 5-ounce logs soft fresh goat cheese, each cut crosswise into 4 rounds
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
6 large tomatoes, thinly sliced
1/3 cup coarsely chopped pitted oil-cured black olives (about 30)
6 1/2-inch-thick slices crusty country-style white bread

Steps:

  • Whisk 1/2 cup oil, thyme, and black pepper in small bowl to blend. Arrange grape leaves, vein side up, on work surface. Dip each cheese round into thyme oil and place in center of 1 grape leaf. Fold sides of leaves over cheese; fold up bottom and continue to roll up, enclosing cheese completely. Arrange wrapped cheeses, seam side down, on platter. Brush lightly with some thyme oil. Cover and chill at least 1 hour. (Can be made 1 day ahead; keep chilled. Cover remaining thyme oil and store at room temperature.)
  • Prepare barbecue (medium-high heat). Whisk 1/4 cup extra-virgin olive oil, vinegar, and mustard in small bowl to blend. Season dressing with salt and pepper. Slightly overlap tomato slices on large platter. Drizzle with dressing; sprinkle with half of olives.
  • Place wrapped cheese rounds on grill, seam side down. Grill until cheese softens and leaves begin to char, about 2 minutes per side. Arrange cheeses atop tomatoes. Sprinkle with remaining olives.
  • Brush bread slices with remaining thyme oil. Grill bread until beginning to brown, turning occasionally, about 5 minutes. Cut toasts diagonally in half. Serve cheese, passing toasts separately.

VIETNAMESE BEEF GRILLED IN GRAPE LEAVES: BO LA LOT



Vietnamese Beef Grilled in Grape Leaves: Bo la Lot image

Because la lot leaves are very hard to find in the West, this recipe is usually made using grape leaves, which make an excellent substitute. Grape leaves are widely available in supermarkets and middle-eastern specialty shops. This dish is often part of the "Beef Seven Ways" ritual in Vietnamese cooking.

Provided by Corinne Trang

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

12 ounces ground beef
1 shallot, peeled and thinly sliced
1 large clove garlic, peeled and minced
2 tablespoons minced lemongrass from the white bulb
2 teaspoons sugar
1 tablespoon fish sauce
24 la lot leaves or small grape leaves
Bamboo skewers, soaked in water for 20 minutes and drained
Nuoc Cham, dipping sauce
5 tablespoons sugar
3 tablespoons water
1/3 cup fish sauce
1/2 cup lime or lemon juice (about 3 limes or 2 lemons)
1 large clove garlic, crushed, peeled and sliced or minced
1 or more bird's eye or Thai chiles, seeded and sliced or minced
1 shallot, peeled, thinly sliced, rinsed, and drained (optional)

Steps:

  • Mix together the beef, shallot, garlic, lemongrass, sugar and fish sauce in a bowl.
  • If using grape leaves, rinse, drain and pat them dry. Put about 2 teaspoons of filling in the center, slightly closer to the wider end. Fold the wide end over the filling, fold in the sides, and then roll up carefully, making sure the filling is completely and tightly enclosed. Repeat the process with the remaining leaves and beef mixture.
  • Depending on length of skewers, slide 3 to 5 beef rolls crosswise onto each skewer. Grill over a barbecue (make sure flames have subsided and coals are red, with white ashes) or on a well-oiled grill pan over medium-high heat, about 2 minutes per side. Serve with Nuoc Cham sauce for dipping.
  • Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl, until the sugar is completely dissolved. Add the garlic, chile, and shallot if using, and let stand for 30 minutes before serving.

STUFFED GRAPE LEAVES WITH EGG LEMON SAUCE



Stuffed Grape Leaves With Egg Lemon Sauce image

This is a Frugal Gourmet recipe. I know it's not authentic that way, but I always use ground beef. Note 1 hour resting time. (I'll be honest--I cheat and don't always let them rest for an hour. They smell too good and I can never wait.)

Provided by iris5555

Categories     Lamb/Sheep

Time 2h45m

Yield 4-6 serving(s)

Number Of Ingredients 22

16 ounces grape leaves
2 cups chicken broth
1 lemon, juice of
1 cup long grain rice, raw
1/2 cup olive oil
1 cup chopped yellow onion
1/4 cup chopped Italian parsley
1 tablespoon dried dill
1 lemon, juice of
1 lb ground lean lamb
1 teaspoon allspice
2 garlic cloves, crushed
salt
fresh ground black pepper
1 cup chicken stock
2 tablespoons butter
2 tablespoons flour
2 eggs
1 lemon, juice of
2 tablespoons water
salt
pepper

Steps:

  • Mix all the ingredients for the filling.
  • Pick out the smallest leaves in the jar and set aside. Use some of these leaves to place a single layer on the bottom of a 2-quart dutch oven.
  • Cut the stems off the grape leaves.
  • Place a leaf on the counter, bottom side up, stem end toward you.
  • Place 1 teaspoon of the filling in the center of the leaf. Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf.
  • Do not wrap too tightly as the rice will expand as it cooks.
  • Place the rolled leaves on top of the single layer in the bottom of the pot.
  • Cover them with a layer of unrolled leaves, then add another layer of rolled leaves. Continue layering stuffed leaves and then top with the remaining unrolled leaves.
  • Place a medium plate over the top of the leaves as a weight.
  • Mix the chicken stock and lemon juice for the broth and pour over the leaves in the pot.
  • Cover and bring to a light simmer. Cook 1 hour.
  • Remove the pan from the heat and allow it to cool for 1 more hour. Do not remove the lid or the leaves will darken.
  • Serve warm with Egg-Lemon Sauce on top.
  • Egg Lemon Sauce.
  • Heat chicken stock in a saucepan.
  • In a separate pan, melt butter and mix in flour.
  • Add butter/flour mixture to stock to thicken.
  • Whip eggs, lemon juice and water together in a bowl until frothy.
  • Add egg mixture to thickened stock, stirring constantly.
  • Warm the mixture, but do not boil, continuing to stir until thick.
  • Add salt and pepper to taste.

STUFFED GRAPE LEAVES



Stuffed Grape Leaves image

Provided by George Duran

Categories     dessert

Time 8h

Yield 20 to 24 rolls

Number Of Ingredients 11

2 large onions, finely chopped
1/2 cup olive oil
1 head garlic
1 tomato, chopped
1 cup lemon juice
1 tablespoon tomato paste
Kosher salt
Freshly ground black pepper
1 cup white rice
1/4 cup chopped dill
1 (16-ounce) jar grape leaves

Steps:

  • Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
  • While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
  • Heat the oven to 350 degrees F.
  • Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.

GOAT CHEESE FILLED GRAPE LEAVES



Goat Cheese filled Grape Leaves image

Provided by Cat Cora

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

8 large grape leaves
8 ounces goat cheese
1 tablespoon mixed herbs (thyme, basil, rosemary, and/or parsley)
2 cups extra-virgin olive oil
Salt and pepper
Arugula, for a salad
8 slices Greek loaf bread
Marinated olives, as an accompaniment

Steps:

  • Mix the goat cheese, herbs, salt, and pepper in a bowl.
  • Spread out the grape leaves, in sets of 2 overlapping pairs. Scoop 2 ounces (ice cream scoop works best) of goat cheese mixture, and place in the middle of the pair of grape leaves. Starting with 1 end, fold each side until goat cheese is covered, making a rectangular packet. Repeat with remaining leaves. Place stuffed leaves in a container and cover with extra virgin olive oil.
  • Heat a grill.
  • Using tongs, place the packets onto the hot grill. When marked, turn over, and mark on the other side. Grill until cheese is soft. When soft, remove from grill.
  • Place on a bed of arugula, and tear open the grape leaf. Brush 8 pieces of bread with olive oil, sprinkle with salt and pepper, and grill both sides. Cut in half on a bias and serve with the goat cheese with the grilled bread and marinated olives.

GRAPE LEAVES-CANNING RECIPE



Grape Leaves-Canning Recipe image

Hey-if you have access to a grape vine and use grape leaves-why not make your own, or include a jar in your Christmas Basket.

Provided by Diana Adcock

Categories     Greens

Time 40m

Yield 3 quarts

Number Of Ingredients 3

120 grape leaves
1/4 cup coarse salt
1 quart water

Steps:

  • Pick grape leaves that are young, tender, and light green in color.
  • Cut off stems and wash in cold water.
  • In a large pot-6 quart or larger-bring water to a boil.
  • Drop in leaves 12 at a time.
  • Cook for 30 seconds, remove and plunge in ice cold water.
  • Pat dry and stack 6 in each pile.
  • Roll stack and tie with string.
  • Bring the 1 quart water to a full rolling boil with the salt.
  • Boil 5 minutes.
  • Pack rolls of leaves in sterile, hot quart jars.
  • (about 6 rolls per jar-and I remove the string).
  • Pour hot brine over leaves, removing bubbles and leaving 1/8 inch head space.
  • Seal and process in a boiling water bath 15 minutes at altitudes up to 1000 feet sea level.
  • Consult chart for higher elevations.
  • *It should be noted that this recipe says you can keep the string on-I did not.
  • **To use open jar, remove rolls needed, rinse leaves in cold water and use.
  • Store remaining leaves with their brine in the fridge.

STUFFED GRAPE LEAVES (DOLMADES)



STUFFED GRAPE LEAVES (DOLMADES) image

Categories     Lamb     Appetizer     Simmer

Yield 3-4 dozen

Number Of Ingredients 13

1 lb ground lamb or beef
1 jar grape leaves (if you have a grape vine, as we now do, use the fresh leaves - wash them to slightly wilt, and cut off stems)
2 medium onions finely chopped
1 clove garlic finely chopped
3 T olive oil
2 T pine nuts
1 T dried mint
3 T minced Italian parsley
1 t dried dill weed
1/3 C uncooked long-grain white rice
2 C beef broth or bouillion
2 T fresh lemon juice
Lemon wedges

Steps:

  • Sauté onion and garlic in 2 T olive oil until softened. Combine in large bowl with raw lamb or beef, herbs, rice, and pine nuts Unroll, wash and pat dry the grape leaves and trim off stems. With shiny side down, placed small amount of filling in center of each leaf and roll up, tucking in the sides. Arrange in layers, seam side down, in a large Dutch oven. Pour beef broth, lemon juice, and remaining T olive oil over the stuffed grape leaves, and lay a heavy heat-proof dish or press over them to keep them from unwrapping. Simmer uncovered 1 - 1-1/2 hours. Serve with lemon wedges - either hot or room temperature. Makes 3-4 dozen, depending on size of grape leaves and amount of filling for each

GORGONZOLA AND OLIVE STUFFED GRAPE LEAVES



Gorgonzola and Olive Stuffed Grape Leaves image

These are the richest appetizers we have ever served. They are wonderful with wine and cheese! A version of this recipe was a gift from a friend and we have enjoyed it along with our guests. Use as much Gorgonzola as suits your taste!

Provided by LINDA

Categories     Appetizers and Snacks     Vegetable     Olives

Time 45m

Yield 20

Number Of Ingredients 12

¾ cup chopped green olives
¾ cup chopped kalamata olives
½ cup crumbled Gorgonzola cheese
¾ cup chopped macadamia nuts
5 tablespoons chopped fresh basil leaves
4 roma (plum) tomatoes, seeded and chopped
1 red bell pepper, chopped
3 ½ tablespoons chopped fresh garlic
2 tablespoons brown sugar
salt to taste
ground black pepper to taste
1 (8 ounce) jar grape leaves packed in brine

Steps:

  • In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.
  • Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 5.3 g, Cholesterol 4.5 mg, Fat 7.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 605.5 mg, Sugar 2.1 g

GOAT CHEESE STUFFED GRAPE LEAVES



Goat Cheese Stuffed Grape Leaves image

This recipe is so yummy! It's great as an appetizer for your next dinner party or for a healthy snack. Enjoy!

Provided by Corrinne J

Categories     < 60 Mins

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

1/2 cup minced onion
2 tablespoons olive oil
1 teaspoon chopped garlic
1 ea. tomatoes, chopped
1 ounce lemon juice
1 cup cooked long-grain rice
1/4 cup chopped dill
1 (4 ounce) package fresh goat cheese (Chavrie Log works best)
1 (16 ounce) jar grape leaves

Steps:

  • Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
  • Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
  • Stir in the rice.
  • Remove the pan from the heat and stir in the dill.
  • Set aside to cool to room temperature, then refrigerate.
  • Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
  • Heat the oven to 350°F.
  • Place a grape leaves on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of goat cheese.
  • Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
  • Repeat with the remaining rice mixture.
  • Place the rolled grape leaves into a casserole dish.
  • When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
  • Cover and bake for 45 minutes.
  • Let cool to room temperature and refrigerate.
  • Serve well chilled.

DECONSTRUCTED DOLMADES (UNSTUFFED GRAPE LEAVES)



Deconstructed Dolmades (Unstuffed Grape Leaves) image

My family loves my dolmades (stuffed grape leaves) but they are a bit too much effort for a weeknight dinner. I recently tried deconstructing them and was very happy with the results. I hope you like them too.

Provided by Matt Redmond

Categories     100+ Everyday Cooking Recipes

Time 1h5m

Yield 4

Number Of Ingredients 14

1 cup uncooked long-grain white rice
½ (9 ounce) jar grape leaves, drained and rinsed
water to cover
1 pound lean ground beef
6 cups chicken broth, or more as needed
2 ½ large lemons, juiced, divided
1 medium onion, finely chopped
½ cup chopped fresh parsley
1 tablespoon olive oil
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground black pepper
½ teaspoon salt
1 teaspoon cornstarch, or as needed

Steps:

  • Soak rice in a bowl of cool water for 15 to 30 minutes.
  • Coarsely chop the grape leaves and place in fresh water to soak.
  • Heat a 2- to 3-quart pan over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add broth, juice of 1 lemon, onion, parsley, olive oil, mint, dill, pepper, and salt. Drain grape leaves and add to the pan. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
  • Rinse and drain rice, then add to the pot. Bring to a simmer and cook, uncovered, until tender, 12 to 15 minutes. Gradually add more chicken broth as needed keep liquid level above the meat-rice mixture. Be careful not to overcook the rice.
  • Drain cooking liquid into another pan to make the sauce. Add remaining lemon juice; season with salt and pepper. Mix in enough cornstarch until sauce resembles a medium-bodied gravy. Ladle sauce generously over the meat-rice mixture.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 54.7 g, Cholesterol 77.6 mg, Fat 21.1 g, Fiber 5 g, Protein 27.9 g, SaturatedFat 6.8 g, Sodium 3025.4 mg, Sugar 3.1 g

Tips:

  • Choose the Right Grape Leaves: Select fresh, tender grape leaves that are not too thick or torn. If using jarred grape leaves, rinse them thoroughly to remove excess brine.
  • Prepare the Grape Leaves: If using fresh grape leaves, blanch them in boiling water for 1-2 minutes to soften them. Then, trim the stems and veins from the leaves.
  • Stuff the Grape Leaves: Place a small amount of filling in the center of each grape leaf. Fold the sides of the leaf over the filling, then roll it up tightly. Make sure to tuck in the ends to prevent the filling from falling out.
  • Cook the Grape Leaves: There are several ways to cook grape leaves:
    • Steaming: Place the grape leaves in a steamer basket over a pot of boiling water. Cover and steam for 15-20 minutes, or until the leaves are tender.
    • Baking: Arrange the grape leaves in a single layer in a baking dish. Drizzle with olive oil and bake at 350°F for 20-25 minutes, or until the leaves are tender.
    • Pan-frying: Heat a little olive oil in a large skillet over medium heat. Add the grape leaves and cook for 2-3 minutes per side, or until golden brown.
  • Serve the Grape Leaves: Serve the grape leaves warm or at room temperature. They can be enjoyed as an appetizer, main course, or side dish.

Conclusion:

Grape leaves are a versatile and delicious ingredient that can be used to make a variety of dishes. With their unique flavor and texture, grape leaves add a touch of elegance to any meal. Whether you're looking for a light appetizer, a hearty main course, or a flavorful side dish, there's a grape leaf recipe out there to suit your taste. So, next time you're looking for something new and exciting to try in the kitchen, reach for some grape leaves and let your creativity shine!

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