Best 3 Grape Leaves Egyptian Version Recipes

GRAPE LEAVES (EGYPTIAN VERSION)

Steps:

• Mix the first 7 ingredients together in a bowl (hands work the best).
• Roll or shape a small amount of meat mixture into a log shape (about the diameter of an index finger.
• Take one grape leaf and lay flat.
• Place the meat roll about 1/4 of the way up from the bottom in the middle of the leaf.
• Roll the bottom of the leaf up around the meat. Fold the left and right sides in over the roll and fold under. Continue to roll up the rest of the leaf.
• Place all of your stuffed grape leaves tightly packed together in a 9 x 13" pan.
• Cover with just enough water to meat the level of the grape leaves.
• Add olive oil and lemon juice to the water and gently stire.
• Bring to a light boil either on top of the stove or in your oven and simmer gently for 20 minutes.
• Serve hot or cold.

MY OWN FAMOUS STUFFED GRAPE LEAVES

Steps:

• 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.

GRAPE LEAVES ALEPPO

Steps:

• Soak rice in cold water, and drain. In a large bowl, mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed.
• Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water.
• Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.