Best 3 Stuffed Vine Leaves Recipes
Stuffed vine leaves, also known as dolmades, are a delicious and versatile dish with many variations. They are popular in many cultures, including Greek, Turkish, and Lebanese. The basic ingredients include grape vine leaves, rice, herbs, and spices. The filling can also include meat, such as ground beef or lamb. Stuffed vine leaves can be served as an appetizer or main course. They can be cooked in a variety of ways, including boiling, steaming, or baking.
Here are our top 3 tried and tested recipes!
SARMALE (STUFFED CABBAGE OR VINE LEAVES)
This recipe is a very traditional Moldovan recipe. My mother and my grandmother used to cook it at almost every Moldovan holy day and sometimes on a casual day. I love it! If you cannot find parsley root, you may substitute parsnip or turnip.
Provided by RodicaG
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h45m
Yield 5
Number Of Ingredients 10
Steps:
- Place rice in a medium bowl, and pour boiling water over it. Let soak for 15 minutes, then drain.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the carrots, parsley roots, onions and tomato paste. Cook and stir until the vegetables are tender. Transfer the vegetables to the bowl with the rice.
- Heat 2 more tablespoons of oil in the same skillet over medium-high heat. Add the pork, and cook for about 2 minutes, just until browned on the outside. Transfer to the bowl with the rice and vegetables; season with dill and black pepper. Stir until everything is well blended. Set the mixture aside to cool.
- Carefully remove the leaves from the head of cabbage, and place them in a large pot with about 2 inches of water. Bring to a boil, and cook for 5 to 10 minutes, until tender and flexible.
- Remove the cabbage leaves from the pot, but leave enough in the bottom to cover. On each of the remaining leaves, place about 2 tablespoons of the pork and rice mixture in the center, and wrap the leaf around to cover. Place the stuffed cabbage leaves into the pot.
- When the pot is full, place a few boiled cabbage leaves over the top. Pour boiling water into the pot to cover the cabbage rolls, and place over medium-low heat. Cover, and simmer for about 30 minutes, until the rice is tender.
Nutrition Facts : Calories 917.4 calories, Carbohydrate 126.5 g, Cholesterol 104.4 mg, Fat 21.3 g, Fiber 11 g, Protein 54 g, SaturatedFat 4.4 g, Sodium 275.4 mg, Sugar 15.3 g
STUFFED VINE LEAVES
Provided by James Beard
Categories Lamb Nut Pork Rice Cocktail Party Lunch Currant Raisin Pine Nut Fall Simmer House & Garden Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 4 as Luncheon dish, 6 as first course or accompaniment
Number Of Ingredients 11
Steps:
- Vine leaves in jars are available at many specialty shops. As they are packed in brine, be certain to wash them well before using. Remove the stem. If you use fresh vine leaves, soak them in olive oil to cover for 24 hours. Blanch for 2 minutes in boiling water.
- Combine the cooked rice, raw meat, nuts, raisins and salt and pepper. Bind with the egg. Form into tiny balls and place one on each vine leaf. Fold and roll so that the stuffing is firmly enveloped. (If you place the ball in the center, and fold in the side points and then roll, the envelope will stay intact.)
- Place the stuffed leaves in a skillet with olive oil, a little lemon juice and water to half cover. Cook gently for 15-20 minutes, turning carefully two or three times during the cooking. Remove to a rack covered with absorbent paper, or cool in the pan.
- Serve cold with a little of the cooking liquid and a dusting of thyme, or serve with yoghurt and a sprinkling of thyme and parsley.
DOLMA DALYA - ALGERIAN TOMATO & PEPPER STUFFED VINE LEAVES
This is a delicious vegetarian dish which makes a beautiful appetizer, side dish or mezze. This particular recipe is of Algerian origin - it's known as Dolma Dalya or Feuilles de vigne farcies - which I have slightly tweaked to suit my families taste. If you have never made stuffed vine leaves, you may want to take a look at my step by step tutorial here on Zaar : http://www.recipezaar.com/bb/viewtopic.zsp?t=250725
Provided by Um Safia
Categories Peppers
Time 1h35m
Yield 50 stuffed vine leaves
Number Of Ingredients 20
Steps:
- Vine Leaves:.
- To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside.
- To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside.
- To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside.
- Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds.
- Remove from the heat & add the rice, olive oil & water. Set aside.
- Broth:.
- Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes.
- After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.
- Stuff & fold your vine leaves:.
- Remove one leaf from the bowl of water & place in the centre of a dinner plate.
- Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.
- Take the left corner of the leaf & fold up to cover the filling.
- Do the same with the right hand side.
- Bring in both sides then gently roll up the leaf.
- Repeat these steps another 49 times - When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either.
- NB: Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors.
- Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary.
- Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.
- My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayo etc.
Tips:
- Choose the right vine leaves: Select tender and young vine leaves for the best texture and flavor. Fresh grape leaves are ideal, but you can also use preserved leaves. If using preserved leaves, soak them in warm water for about 30 minutes to soften them.
- Blanch the vine leaves: Blanching the vine leaves helps to soften them and make them more pliable. To blanch, bring a large pot of salted water to a boil and then add the vine leaves. Boil for about 1-2 minutes, or until the leaves are bright green and softened. Immediately transfer the leaves to a bowl of ice water to stop the cooking process.
- Prepare the filling: The filling for stuffed vine leaves can be made with a variety of ingredients, such as rice, ground meat, vegetables, and herbs. Some popular fillings include:
- Classic rice filling: Cooked rice, ground beef or lamb, onions, tomatoes, herbs, and spices.
- Vegetarian filling: Cooked rice, sautéed vegetables (such as onions, bell peppers, and carrots), herbs, and spices.
- Seafood filling: Cooked rice, shrimp, crab, or fish, vegetables, herbs, and spices.
- Stuff the vine leaves: Place a small amount of the filling in the center of each vine leaf. Fold the sides of the leaf over the filling and then roll it up tightly. Secure the roll with a toothpick or skewer.
- Cook the stuffed vine leaves: You can cook stuffed vine leaves in a variety of ways:
- Stovetop: Place the stuffed vine leaves in a large pot or saucepan. Add enough water or broth to cover the leaves. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the leaves are tender and the filling is cooked through.
- Oven: Preheat the oven to 350°F (175°C). Place the stuffed vine leaves in a baking dish. Add enough water or broth to cover the leaves. Bake for about 30 minutes, or until the leaves are tender and the filling is cooked through.
- Steamer: Place the stuffed vine leaves in a steamer basket. Steam over boiling water for about 20 minutes, or until the leaves are tender and the filling is cooked through.
- Serve the stuffed vine leaves: Stuffed vine leaves can be served hot or cold. They can be drizzled with olive oil, lemon juice, or a yogurt sauce. They are often served as an appetizer or main course.
Conclusion:
Stuffed vine leaves are a delicious and versatile dish that can be enjoyed by people of all ages. They are a popular appetizer or main course in many cultures, and they can be made with a variety of fillings to suit any taste. With a little planning and effort, you can easily make delicious stuffed vine leaves at home.
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