Recipe: Appetizing stuffed grape leaves

stuffed grape leaves. 'Stuffed Grape Leaves' is one of the most popular Turkish dishes. It is one of those dishes that always requested by everyone. It is not made that often because it takes time to stuff and roll the leaves.

stuffed grape leaves These can either be a main dish or an appetizer. Rolling grape leaves takes some practice, but once you get the hang of it, these easy vegetarian Dolmadakia , the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek. A wide variety of stuffed grape leaves options are available to you, such as preservation process, processing type, and style. You can have stuffed grape leaves using 12 ingredients and 11 steps. Here is how you cook it.

Ingredients of stuffed grape leaves

  1. It’s of lean ground beef or lamb.
  2. You need of uncooked rice.
  3. You need of fresh parsley chopped fine.
  4. It’s of of butter.
  5. Prepare of onion chopped fine.
  6. You need of grated cloves of garlic.
  7. It’s of salt.
  8. You need of pepper.
  9. You need of chopped pine nuts.
  10. Prepare of olive oil.
  11. It’s of lemon.
  12. It’s of jarred grape leaves.

You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use. A traditional accompaniment for dolmathakia is avgolemono, a sauce made of eggs and lemon juice. These vegetarian stuffed grape leaves (yalanchi aka sarma) are Mediterranean favorites! With a vibrant herb and lemon-infused rice filling, they are perfect as appetizers, snacks.

stuffed grape leaves step by step

  1. put butter in a skillet with onions and garlic cook til tender.
  2. in a bowl add meat, chopped pine nuts, parsley, salt, pepper, and onion and garlic mixture.
  3. mix meat well by hand.
  4. separate and rince each leave and take the hard stems off.
  5. lay leave shiny side down, put about one teaspoon of filling on the fat end of the leave in the length you want them.
  6. roll over filling once, tuck each end in and continue to roll.
  7. place a few broken leaves in the bottom of a deep pan and place Ur rolled leaves seem side down in the bottom.
  8. pack rolled leaves in the pot tightly.
  9. cut zest off of the lemon in stripes just the yellow part add in with Ur leaves.
  10. once they are all rolled add olive oil and 1 1/4 cups of water over the leaves. place a heavy plate upside down on top of leaves place a lid on pot and simmer for about an hour.
  11. when finished remove them from pot and place in serving dish. serve warm or cold.

Discover the best Stuffed Grape Leaves in Best Sellers. Simmering the stuffed grape leaves in the lemon really balances out the potential heaviness of the meat and rice. The herbs and lemon really make these dolmades great! Stuffed grape leaves have different names in several other cultures. They are called "yebra" in Syria, "dolme" in Iran, and "tolma" in Armenia.

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