Does anyone have a recipe for stuffed grape leaves?

I don't know what site to look on to find the recipe.

I also can't find it in any of my cook books.

II'm not sure if it's a raw food recipe.

What type of oil and or vinegar do I use.

What type of rice and lentils go in it.



Any help will be much appreciated.



For all anti-vegites out there;

I DARE YOU TO CURB YOUR

ENTHUSIASM AND REFRAIN

FROM CHILDISH COMMENTSDoes anyone have a recipe for stuffed grape leaves?
Stuffed Grape/Vine Leaves or Dolmades are a Greek dish and actually don't contain, tomato, cumin, cheese, strawbwerries or lentils. (If you are happy with the lentils, add them)



You need:

6 Tbsp olive oil

2 onions finely chopped

4 oz (115g) rice

4 Tbsp hot water

2 tsp spearmint (dried)

2 Tbsp parsley

Salt and pepper to taste

3 dozen vine leaves, fresh, or vacuum packed

lemon juice



Heat the oil and saute the onions.

Add the rice and stir until transparent

Add the water, mince and parsley and cook until the water is absorbed.

Let the mixture cool and season to taste.

Blanche fresh vine leaves, rinse and drain or rinse the packed vine leaves.

Lay each vine leaf shiny site down and place a heaped teaspoon full of rice in the centre, then fold the upper and lower site in and roll like a parcel.

Oil the bottom of a shallow saucepan and place the wine leaves next to each other, with the edge of the parcels down If they don't fit, you can put them in layers, but very tight to each other)

Add the lemon juice and just enough water to cover them, cover them with a plate so they can't move and simmer for about an hour. Check if there is enough water once in a while.

Allow to cool, pour extra virgin olive oil to taste and serve them with lemon.



They are sometimes also eaten hot with an "avgo-lemono (Egg-lemon) sauce. If you are vegan, serve them with a dollop of soy yoghurt.



Kali Orexi (Enjoy!)Does anyone have a recipe for stuffed grape leaves?
i was a vegetarian for years before i got pregnant and then all i wanted to eat was steak. but this one was good when we made it in culinary school:



2 large onions, finely chopped

1/2 cup olive oil

1 head garlic

1 tomato, chopped

1 cup lemon juice

1 tablespoon tomato paste

Kosher salt

Freshly ground black pepper

1 cup white rice

1/4 cup chopped dill

1 (16-ounce) jar grape leaves



Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.

While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.



Heat the oven to 350 degrees F.



Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.





i got this one from TV but it looks REALLY good...let me know how it turns out!!



1 (12-ounce) can SPAM(r)

1 teaspoon Six Pepper Spice, or mixed color peppercorns, plus more to taste

Fruit Relish, recipe follows

1/4 cup pine nuts

1 jar grape leaves

1/4 cup plain yogurt

1/4 cup strawberries, cleaned and hulled

1/4 cup fresh figs, cleaned and stemmed

1 to 2 tablespoons honey, plus more to taste

Yogurt Dipping Sauce, if desired



Place the SPAM(r) in a meat grinder, and grind until it reaches the consistency of ground sausage.

Heat a medium skillet over medium heat. Add the meat and the Six Pepper Spice to the skillet, and cook until desired degree of doneness. Add more pepper, as desired. Remove from heat.



In a medium bowl, combine the meat with the cooled Fruit Relish. Add the pine nuts, and stir until just combined.



Spread 1 grape leaf out on flat surface, vein side up. Place about 1/4 cup meat mixture on each leaf, and roll it up like a small burrito or a 3-inch cigar. Repeat with remaining grape leaves.



Place the stuffed grape leaves in a steamer, and steam for 3 to 5 minutes, or until completely heated through.



Meanwhile, add the yogurt, strawberries, figs, and honey to a blender or food processor. Blend until combined, adding more honey to taste, as desired. Set aside.



Serve the steamed grapes leaves with the yogurt dipping sauce, if desired.



Fruit Relish:

1/4 cup dried mango, diced into 1/4-inch cubes

1/4 cup dried papaya, diced into 1/4-inch cubes

1/4 cup dried apple, diced into 1/4-inch cubes

1/4 cup dried figs, diced into 1/4-inch cubes

1/4 cup raisins

1/4 cup sugar, plus more to taste

1/4 cup vinegar, plus more to taste

Combine all ingredients in a small non-reactive saucepan. Add 1/4 cup water, and cook over medium heat until fruit softens. Taste for seasoning, and add more vinegar, sugar, or water, as necessary. The relish should be dry. Remove from heat and let cool.
INGREDIENTS

1 tablespoon olive oil

2 onions, minced

1 1/2 cups uncooked white rice

2 tablespoons tomato paste

2 tablespoons dried currants

2 tablespoons pine nuts

1 tablespoon ground cinnamon

1 tablespoon dried mint

1 tablespoon dried dill weed

1 teaspoon ground allspice

1 teaspoon ground cumin

1 (8 ounce) jar grape leaves, drained and rinsed

DIRECTIONS

Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.

Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.

Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.

Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.

Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.















Here's a few more:



Gorgonzola %26amp; Olive Stuffed Grape Leaves



INGREDIENTS

3/4 cup chopped green olives

3/4 cup chopped kalamata olives

1/2 cup crumbled Gorgonzola cheese

3/4 cup chopped macadamia nuts

5 tablespoons chopped fresh basil leaves

4 roma (plum) tomatoes, seeded and chopped

1 red bell pepper, chopped

3 1/2 tablespoons chopped fresh garlic

2 tablespoons brown sugar

salt to taste

ground black pepper to taste

1 (8 ounce) jar grape leaves packed in brine

DIRECTIONS

In a bowl, mix the green olives, kalamata olives, Gorgonzola cheese, macadamia nuts, basil, tomatoes, bell pepper, garlic, and brown sugar. Season with salt and pepper.

Lay each grape leaf flat, and place a heaped tablespoonful of the olive and Gorgonzola mixture in the center. Fold or roll the leaves around the mixture. Chill until serving.















My Own Stuffed Grape Leaves



INGREDIENTS

2 cups uncooked long-grain white rice

1 large onion, chopped

1/2 cup chopped fresh dill

1/2 cup chopped fresh mint leaves

2 quarts chicken broth

3/4 cup fresh lemon juice, divided

60 grape leaves, drained and rinsed

hot water as needed

1 cup olive oil

DIRECTIONS

In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.

Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.

Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.Does anyone have a recipe for stuffed grape leaves?
Since when are grape leaves edible? I'm a Vegetarian

and never even thought they'd be edible. I suppose

U would cook them like spinach if they are edible!

for all your cooking I highly recommend Coconut oil!

It's more expensive but U use less oil while cooking!

It looks like you started a poem and decided not to

finish it..cause you didn't want to encourage the anti veggies! Don't blame You. Be sure grape leaves be

edible before you eat them! If You are really sure they

are edible please let me know! Thanks ddherbals@yahoo.ca
Dolmades



http://whatscookingamerica.net/Vegetable鈥?/a>Does anyone have a recipe for stuffed grape leaves?
white rice 2 cup

fresh spring onion 1 package

4 tomatoes

ground beef 1 small package

olive oil 1 cup

oregano 2 tea spoon

2 lemon

salt

pepper to taste

1 jar of leaves or if you pick the fresh one you have to boil them in a pot with a lot of salt for 3 minute.

You can sobstitute the ground beef with chicken or turkey or tuna



put the rice in a bowl e cover with water let the rice there for 30 minutes do not put it on a stove just water.

in the mean time chop the fresh onions dice the tomatoes in small cubes e put them in a bowl.After the 30 minutes that the rice is in water drain it very well and add it to the onion e tomato,add half of the cup of oil the ground beef oregano salt e pepper e mix,possible with your hand.

fill the leave with a little bit of the mixture roll them thigh e go on until you finish them. fill the pot with water until you cover the leaf and cook them for 30 minute low flame possible covered.Remove from the stove add the remain oil and squeeze on the top the two lemon .Let them rest until cool and enjoy
Dolmas Greek Stuffed Grape Leaves



Ingredients



(50 servings)



1 c Long-grain white rice

1 c Plus 3 Tbsp olive oil

1 c Finely chopped yellow onion

3 Green onions, including green tops, finely chopped

1/4 c Minced fresh parsley

2 tb Minced fresh mint

1/2 c Pine nuts

1 ts Ground cinnamon

1/2 ts Ground allspice

1/2 ts Salt

1/4 ts Freshly ground black pepper

16 oz Jar grape leaves





Instructions



Servings: makes about 50 dolmas

Several stems of fresh parsley About 3/4 cup freshly squeezed lemon juice About 1 cup homemade chicken stock, canned chicken broth, or water, heated Additional freshly squeezed lemon juice Grated or minced lemon zest for garnish

Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high heat. Add the yellow onion and saute until soft but not brown, about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and pepper. Set aside.

Rinse the grape leaves under running cold water to removes as much brine as possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side down, on a flat work surface. Cut off and discard the tough stem end. Spoon about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold the stem end over to cover the filling, fold both side inward lengthwise and then tightly roll leaf toward pointed tip end to form a compact packet. Repeat with the remaining leaves and filling.

Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and strew with a layer of parsley stems to prevent grape leaves from sticking. Arrange the stuffed leaves, seam side down and almost touching, on top of the parsley, making as many layers as necessary. Drizzle the remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top with a heat-resistant plate and weight with a heavy can to keep leaves from unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the heat to low, and cook until rice is tender, about 1 hour. During cooking, add a little heated liquid as needed to keep dolmas moist. Remove from the heat and cool in the pot.

Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room temperature.