1/4 c corn oil
2 med (1-1/2 c) onions, diced small
1/2 tsp salt
1 c raw rice, well rinsed
1 egg, beaten
1 bottled grape leaves
2 (1/3 c) lemons, juiced
1 to 1 1/2 cups water
The stuffed grape leaves are eaten cold, and therefore are a vegetarian summer dish for times when temperature rises. They may be refrigerated until ready to serve as an appetizer with drinks, or used as a snack.
Heat oil in a pan and stir-fry onions and salt over low heat for 10 minutes, or until onions are golden.
Pour lemon juice and water over all.
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
3/4 cup uncooked white rice
1 teaspoon garlic powder
2 teaspoons allspice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1 jar grape leaves, or about 50 fresh grape leaves
1/4 cup olive oil
1 pound pork or lamb chops
1 tomato, sliced
1/2 cup lemon juice
40 garlic cloves
In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.
Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process.
Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.
Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.
Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.
When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.
Simmer the leaves over low heat for about 2 hours.
Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic!
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Yield: 6 to 8 servings
TVFN, Calling All Cooks, Show #CA1C24: Stuffed Grape Leaves/Cran-Oat Scones
Dolmathes (Stuffed Grape Leaves)
1/2 lb Grape leaves