Best 5 Preserved Grape Leaves Recipes

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Preserved grape leaves are a staple in many cuisines around the world. They are used to wrap a variety of fillings, from rice and meat to vegetables and cheese. The delicate flavor of the leaves complements the fillings perfectly, and they can be cooked in a variety of ways. This article will explore some of the best recipes for cooking preserved grape leaves. We will discuss the different types of leaves that can be used, as well as the various fillings and cooking methods. Whether you are a novice cook or a seasoned pro, you are sure to find a recipe in this article that you will love.

Here are our top 5 tried and tested recipes!

GRAPE LEAVES



Grape Leaves image

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 12 to 15 servings

Number Of Ingredients 14

2 pounds ground beef
2 pounds ground pork
2 cups white rice
1 cup chopped fresh dill
1 cup chopped white onion
1 cup chopped spring onion
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground pepper
Tomato puree
Butter
Olive oil
1 jar preserved grape leaves in brine
Lemon juice

Steps:

  • Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
  • Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
  • Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

MY OWN FAMOUS STUFFED GRAPE LEAVES



My Own Famous Stuffed Grape Leaves image

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. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Provided by Patti Moschonas

Categories     Appetizers and Snacks     Fruit

Time 1h40m

Yield 12

Number Of Ingredients 9

2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

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.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g

PRESERVED GRAPE LEAVES



Preserved Grape Leaves image

Make and share this Preserved Grape Leaves recipe from Food.com.

Provided by ksilvan

Categories     Very Low Carbs

Time 45m

Yield 1 pint, 6 serving(s)

Number Of Ingredients 5

30 grape leaves (young and large)
1 quart water
2 teaspoons salt
1 1/2 cups water
6 tablespoons lemon juice (do not use Meyer Lemons, they are not acidic enough)

Steps:

  • Place leaves vein side up on a cutting board. Trim the stem from the leaf. I found kitchen shears to be the best tool for this job.
  • Bring 1 quart water and salt to a boil. Blanch the leaves for 30 seconds. Remove leaves from pot with tongs or a slotted spoon taking care not to rip them. Allow to cool in a bowl.
  • Bring 1 1/2 cup water and lemon juice to a boil. Stack leaves in piles of 5 and roll up from side to side. Place rolls upright in a sterile wide-mouth pint mason jar. Fold over tops to allow 1/2 headspace. Pour hot water/lemon juice mixture over the leaves leaving a 1/2 inch head space. Wipe rim of jar with a clean towel. Top with a lid and screw down lid. Process for 15 minutes in a boiling water bath or keep in the refrigerator.

GRAPE LEAVES



Grape Leaves image

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 12 to 15 servings

Number Of Ingredients 14

2 pounds ground beef
2 pounds ground pork
2 cups white rice
1 cup chopped fresh dill
1 cup chopped white onion
1 cup chopped spring onion
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground pepper
Tomato puree
Butter
Olive oil
1 jar preserved grape leaves in brine
Lemon juice

Steps:

  • Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper and then mix.
  • Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
  • Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

PRESERVED GRAPE LEAVES



Preserved Grape Leaves image

Preserving grape leaves to stuff with any mixture you desire using your own fresh young grape leaves.The grape leaves should be picked in the spring and remove the tough stem.

Provided by Rita1652

Categories     Lemon

Time 35m

Yield 2 pints

Number Of Ingredients 5

1 quart young spring grape leaves, about stem end removed
2 teaspoons kosher salt, in
1 quart water
1 cup fresh lemon juice or 2 1/2 teaspoons citric acid
1 quart water

Steps:

  • Bring salted water to a boil.
  • Add washed grape leaves and blanch for 30 seconds.
  • Drain.
  • Stack them on each other into 2 piles then form into loose rolls and stand each roll up in 2 pint canning jars.
  • Add lemon juice or citric acid to the second quart of water and bring to a boil.
  • Fill jars within 1/2 inch of top with the hot mixture.
  • Seal.
  • Process in a boiling water bath for 15 minutes.

Nutrition Facts : Calories 26.8, Fat 0.3, SaturatedFat 0.1, Sodium 1773.8, Carbohydrate 8.4, Fiber 0.4, Sugar 3.1, Protein 0.4

Tips for Preserving Grape Leaves:

  • Choose young and tender grape leaves for pickling.
  • Harvest the leaves in the morning when they are at their freshest.
  • Wash the leaves thoroughly to remove any dirt or debris.
  • Blanch the leaves in boiling water for a few seconds to soften them.
  • Preserve the leaves in a brine solution made with water, salt, and vinegar.
  • Store the preserved leaves in a cool, dark place for up to 6 months.
  • Rinse the preserved leaves before using them to remove excess salt.

Conclusion:

Preserving grape leaves is a great way to enjoy the flavor of fresh grapes all year long. With a little time and effort, you can easily pickle grape leaves at home. Use these tips to make sure your preserved grape leaves turn out perfect. By following these tips, you can enjoy delicious, preserved grape leaves for months to come. Whether you are using them in dolmas, salads, or other dishes, you will be sure to love the flavor and versatility of these pickled leaves.

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