MIDDLE EASTERN STUFFED GRAPE LEAVES-SORT OF
These are not made in tomato sauce, but in chicken broth and lemon juice, and I think the flavor combination is really good. This is from the middle eastern cookbook by Tess Mallos. My husband is Palestinian, but this recipe came from the Cyprus section of the book. I'm not a big fan of grape leaf rolls as normally prepared in the Middle East with tomato sauce but these I can actually enjoy, especially with the sauce. I have modified it slightly but not much, and have tried to emphasize the places I have gone wrong with this recipe in the past to help you get it right the first time.
Provided by loverania
Categories Vegetable
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Rinse grape leaves in cold water and blanch in boiling water for three minutes in three or four lots. Remove to basin of cold water with slotted spoon then into colander to drain. (This is the hard part for me, as the leaves tend to want to come apart).
- Gently fry onion in oil until soft. Lightly mix meat, rice, onion, oil, herbs, salt and pepper until will combined.
- Place a grape leaf, shiny side down on a work surface. Snip of stem if necessary. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll up firmly. Stuffing will make about 4 dozen rolls (you will be an expert roller when you are finished!).
- Line base of a heavy pan with six leaves(use the ones that fell apart during the blanching) pack the rolls on top in layers close together to keep them from falling apart during cooking (I have discovered the hard way this is VERY important). Sprinkle lemon juice over every layer.
- Cover top of rolls with remaining grape leaves. Add butter, chicken stock and remaining lemon juice. Invert a heavy plate on top to keep rolls in shape during cooking (also VERY important).
- Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over LOW heat for 1 1/2 - 2 hours.
- To make sauce: melt butter in a small sauce pan and stir in flour. Cook 2 minutes with out browning and stir in the stock stir constantly until sauce thickens and bubbles.
- Beat eggs in a bowl until frothy and beat in one tablespoon of lemon juice. Pour hot sauce into eggs gradually, beating constantly (you really can do this with two hands) Return sauce to pan and stir over gentle heat for two minutes to cook the egg. Care must be taken as sauce could curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk.
- Drain cooked rolls (CAREFULLY) and arrange on a serving dish, garnish with parsley and lemon slices, serve egg and lemon sauce in a separate sauce boat.
- You can also serve these cold without the sauce.
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Aman soni (Aman soni)
[email protected]I thought the grape leaves were a bit too oily. I think I would drain them on paper towels next time.
Husnain rajpoot
[email protected]These grape leaves were delicious! I loved the combination of flavors and textures. I will definitely be making them again.
Salman Brand
[email protected]I'm not a huge fan of grape leaves, but I thought these were pretty good. The filling was flavorful and the grape leaves were nice and tender.
zama dlamini
[email protected]These grape leaves were a nice change from the usual appetizers I serve. They were a bit messy to eat, but they were worth it.
Jordan Benge
[email protected]I love how versatile this recipe is. I've made it with different types of rice, vegetables, and even meat. It's always delicious.
Un KHann
[email protected]These grape leaves were a bit time-consuming to make, but they were definitely worth it. They were so delicious and everyone at my party loved them.
ZACK MINK
[email protected]I'm not sure what I did wrong, but my grape leaves were a complete disaster. The filling was bland and the grape leaves were tough.
Abrahamye Ragwmr
[email protected]These grape leaves were so good! The flavors were perfect and the grape leaves were cooked perfectly.
Meow Meow
[email protected]The grape leaves were a bit tough, but the filling was delicious. I think I would cook the grape leaves for a little longer next time.
Saleem Jatoi
[email protected]I've never had stuffed grape leaves before, but these were amazing! I'll definitely be making them again.
melusi mnkandla
[email protected]These stuffed grape leaves were a great appetizer for my party. They were easy to make and everyone loved them.
Shekita Day Melgar
[email protected]I thought the grape leaves were a bit bland. I think I would add more spices next time.
Isata Coomber
[email protected]The recipe was easy to follow and the grape leaves turned out great! I will definitely be making them again.
Madam X
[email protected]These grape leaves were a bit too sour for my taste, but I think that's just because I don't like sour foods. Other than that, they were really good.
Azad Gull
[email protected]I'm not a huge fan of grape leaves, but these were actually really good. The filling was delicious and the leaves were nice and tender.
Sud Silva
[email protected]These stuffed grape leaves are so flavorful and juicy. I could eat them every day!
syed shaheer
[email protected]I love the combination of sweet and savory in these grape leaves. They're also really easy to make, which is a bonus.
Musanya Nankolongo
[email protected]I've made this recipe several times and it always comes out perfect. It's a great way to use up leftover rice and grape leaves.
Etgsstiu gdgjhd
[email protected]These stuffed grape leaves were a hit at my last dinner party! The flavors were amazing and the presentation was beautiful.