Stuffed Grape Leaves
1 lb. ground lamb or beef
1 c. cooked rice
1/4 c. water
1 1/4 tsp. ground cinnamon
1 tsp. salt
36 grape leaves or small cabbage leaves
1/2 tsp. salt
1/4 c. lemon juice
In bowl, combine meat, rice, water, cinnamon, and 1 tsp. salt.
Rinse grape leaves. (Or for cabbage, cut about 2 inches of heavy center vein from each leaf. Immerse in boiling water 3 minutes or till just limp; drain.)
Pat dry with paper toweling.
Place about 1 Tbsp. meat mixture on wide part of leaf. Fold in bottom edge and sides; roll as for jelly roll. Repeat with remaining leaves and meat mixture.
Arrange on steamer rack in wok, seam side down.
Pour water into wok to almost cover rolls. Add 1/2 tsp. salt. Bring to boiling. Reduce heat; cover and simmer 20 minutes.
Add lemon juice; cover and simmer 5 minutes more.
More from Your Wok, Better Homes & Gardens
Grape Leaves Stuffed with Dill-Scented Rice
Greeks have been wrapping food since antiquity, most typically using grape leaves. In early May, Greek country women go to the vineyard to collect their year's supply of leaves. The most famous dish made with them is dolmades, or stuffed grape leaves, a standard appetizer (meze). In this version, they have a simple rice filling.
1/2 cup olive oil
2 large onions, finely chopped
2 cups long-grain white rice
5 tablespoons fresh lemon juice
3 tablespoons chopped fresh Italian parsley
3 tablespoons finely chopped fresh dill
5 cups (or more) hot water
1 32-ounce jar grape leaves, rinsed, drained, tough stems trimmed
Plain yogurt and lemon wedges
Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until translucent, about 7 minutes. Stir in rice, lemon juice, parsley, dill and 1 cup hot water. Season with salt and pepper. Reduce heat. Cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Remove from heat.
Cover bottom of heavy large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scant 1/4 cup rice mixture in center at widest part of leaf. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in pan. Repeat filling and rolling with remaining rice filling and grape leaves, stacking filled leaves atop one another in pan if necessary. Pour enough hot water over just to cover. Place heavy large heatproof plate over stuffed grape leaves. Cover.
Simmer over medium-low heat until leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leaves to platter. Serve warm or cold with yogurt and lemon wedges.
Bon Appétit, May 1995
Lebanese Stuffed Grape Leaves
Dolmathes (Stuffed Grape Leaves)
1/2 lb Grape leaves
Since grape leaves are supposed to be picked in early summer and I am usually canning pickles later in the summer, I suppose one would have to use blanched, frozen leaves in pickles.
Saffron is not traditionally used in Arroz Amarillo, although some people do. Instead they use Annatto Oil, to give the yellow coloring expected in this dish. Sometimes you can find yellow rice already packaged.
This is a family and pot-luck favorite I have been making for eight years. It makes a good coffee cake too.
I almost always have chicken breasts in the freezer. When they are on sale, I stock up. They are very healthy - being low fat – and cook quickly. They are also very versatile – there are a million ways to use chicken breasts, whole, sliced or diced.
I have noticed that papayas are in season now, too. They are a bit pricey though at $4 each. I have fond memories of time spent visiting relatives in
I recently purchased a 3 liter tin of EVOO at the dented can store for $12.
This would be a good recipe for picking some wild spring cress. I think some fresh Cilantro would make an interesting substitute for the watercress, too.
6 boneless, skinless chicken breast halves, grilled
2 ripe papayas, peeled and thinly sliced
2 ripe avocados, peeled, and thinly sliced
1/3 cup fresh lime juice
3/4 cup Extra Virgin olive oil
finely grated zest of 1 lime
Salt and freshly cracked black pepper to taste
1/2 cup coarsely chopped walnuts
1/2 cup watercress leaves
1. Cut the chicken breasts diagonally into thin slices.
2. On 6 salad plates, alternate slices of papaya, chicken and avocado.
3. Whisk the lime juice, oil, lime zest, and salt and pepper to taste together in a mixing bowl.
4. Spoon the dressing over each salad and then sprinkle with the walnuts and watercress leaves.
Adapted from: The Silver Palate Good Times Cookbook; by Julee Rosso, Sarah Leah Chase, and Sheila Lukins; 1985; Workman Publishing Co., Inc.
This is a copycat recipe. In my research, I could not verify that this is the salad served at this restaurant. I discovered that there are two Versailles chains and that they are both Cuban restaurants. The Miami restaurant was created in 1971 by Felipe Valls, Sr.. The LA chain was started in 1981 by Orlando and his son William Garcia. Florida Avocado Salad is on the menu in Miami, but without a description. It is not on the menu in LA as Orange and Avocado Salad.
1 (32 oz.) jar peeled grapefruit segments (or 2 lg. grapefruit peeled and sectioned)