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Cook Time:1 hr 30 minsAdditional Time:1 hrTotal Time:2 hrs 30 minsServings:55Yield:45 to 55 - stuffed grape leavesJump to Nutrition Facts
Cook Time:1 hr 30 minsAdditional Time:1 hrTotal Time:2 hrs 30 minsServings:55Yield:45 to 55 - stuffed grape leaves
Cook Time:1 hr 30 mins
Cook Time:
1 hr 30 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:55
Servings:
55
Yield:45 to 55 - stuffed grape leaves
Yield:
45 to 55 - stuffed grape leaves
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 15- to 16-ounce jar grape leaves (see Note), drained1poundground lamb2cupsinstant brown rice⅓cupminced fresh parsley2 tablespoons minced fresh mint or 2 teaspoons dried1tablespoondried marjoram leaves1tablespoonextra-virgin olive oil2teaspoonsground cinnamon2teaspoonsground cumin1teaspoonsalt¾teaspoonfreshly ground pepper½teaspoonground allspice4tablespoonslemon juice, plus lemon wedges for servingPlain yogurt for serving
Cook Mode(Keep screen awake)
Ingredients
1 15- to 16-ounce jar grape leaves (see Note), drained
1poundground lamb
2cupsinstant brown rice
⅓cupminced fresh parsley
2 tablespoons minced fresh mint or 2 teaspoons dried
1tablespoondried marjoram leaves
1tablespoonextra-virgin olive oil
2teaspoonsground cinnamon
2teaspoonsground cumin
1teaspoonsalt
¾teaspoonfreshly ground pepper
½teaspoonground allspice
4tablespoonslemon juice, plus lemon wedges for serving
Plain yogurt for serving
DirectionsPut a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles–one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.Cook the whole grape leaves in the boiling water for 5 minutes; drain in a colander.To prepare filling: Combine lamb, rice, parsley, mint, marjoram, oil, cinnamon, cumin, salt, pepper and allspice in a medium bowl until well combined.To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tips.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.Timing: Bring to a boil, then reduce heat to a simmer. Cook until the rice is tender, adding water as necessary to keep the grape leaves submerged, about 45 minutes. (To check if the rice is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.TipsMake Ahead Tip: Refrigerate cooked grape leaves for up to 3 days. Reheat with a little water in a skillet or microwave. Or freeze uncooked grape leaves in a single layer, then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the refriNotes Jars of grape leaves can be found with other Middle Eastern ingredients in large supermarkets, Middle Eastern markets, natural-foods stores or online at amazon.com. We like the texture and quality of Sadaf, Ziyad, Roland and Yergat brands. If you can only find a 32-ounce jar, you can freeze the leftover leaves in an airtight container for up to 6 months. If you have access to fresh grape leaves, you could harvest your own to use instead. Select medium-size leaves from unsprayed grapevines in late spring or early summer, when they will be at their most tender.Tips: No leftover leaves? If you don’t have any leftover leaves to line the pan, cut a potato into 1/2-inch-thick slices and place in the bottom of the pan to prevent the stuffed leaves from sticking.How to Arrange stuffed Grape Leaves in the pan:The stuffed grape leaves should be tightly packed in your saucepan to prevent them from floating up and unwrapping during cooking. Working with about half of the stuffed grape leaves, nestle them into your pan in concentric circles, working from the outer edge toward the center. Make a second layer directly on top of the first with the remaining stuffed grape leaves.Originally appeared: EatingWell Magazine, May/June 2011
Directions
Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles–one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.Cook the whole grape leaves in the boiling water for 5 minutes; drain in a colander.To prepare filling: Combine lamb, rice, parsley, mint, marjoram, oil, cinnamon, cumin, salt, pepper and allspice in a medium bowl until well combined.To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tips.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.Timing: Bring to a boil, then reduce heat to a simmer. Cook until the rice is tender, adding water as necessary to keep the grape leaves submerged, about 45 minutes. (To check if the rice is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.TipsMake Ahead Tip: Refrigerate cooked grape leaves for up to 3 days. Reheat with a little water in a skillet or microwave. Or freeze uncooked grape leaves in a single layer, then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the refriNotes Jars of grape leaves can be found with other Middle Eastern ingredients in large supermarkets, Middle Eastern markets, natural-foods stores or online at amazon.com. We like the texture and quality of Sadaf, Ziyad, Roland and Yergat brands. If you can only find a 32-ounce jar, you can freeze the leftover leaves in an airtight container for up to 6 months. If you have access to fresh grape leaves, you could harvest your own to use instead. Select medium-size leaves from unsprayed grapevines in late spring or early summer, when they will be at their most tender.Tips: No leftover leaves? If you don’t have any leftover leaves to line the pan, cut a potato into 1/2-inch-thick slices and place in the bottom of the pan to prevent the stuffed leaves from sticking.How to Arrange stuffed Grape Leaves in the pan:The stuffed grape leaves should be tightly packed in your saucepan to prevent them from floating up and unwrapping during cooking. Working with about half of the stuffed grape leaves, nestle them into your pan in concentric circles, working from the outer edge toward the center. Make a second layer directly on top of the first with the remaining stuffed grape leaves.
Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles–one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.
Cook the whole grape leaves in the boiling water for 5 minutes; drain in a colander.
To prepare filling: Combine lamb, rice, parsley, mint, marjoram, oil, cinnamon, cumin, salt, pepper and allspice in a medium bowl until well combined.
To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)
Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tips.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.
Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.
Timing: Bring to a boil, then reduce heat to a simmer. Cook until the rice is tender, adding water as necessary to keep the grape leaves submerged, about 45 minutes. (To check if the rice is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)
Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.
Tips
Make Ahead Tip: Refrigerate cooked grape leaves for up to 3 days. Reheat with a little water in a skillet or microwave. Or freeze uncooked grape leaves in a single layer, then transfer to an airtight container and freeze for up to 3 months. Defrost overnight in the refri
Notes Jars of grape leaves can be found with other Middle Eastern ingredients in large supermarkets, Middle Eastern markets, natural-foods stores or online at amazon.com. We like the texture and quality of Sadaf, Ziyad, Roland and Yergat brands. If you can only find a 32-ounce jar, you can freeze the leftover leaves in an airtight container for up to 6 months. If you have access to fresh grape leaves, you could harvest your own to use instead. Select medium-size leaves from unsprayed grapevines in late spring or early summer, when they will be at their most tender.
Tips: No leftover leaves? If you don’t have any leftover leaves to line the pan, cut a potato into 1/2-inch-thick slices and place in the bottom of the pan to prevent the stuffed leaves from sticking.
How to Arrange stuffed Grape Leaves in the pan:The stuffed grape leaves should be tightly packed in your saucepan to prevent them from floating up and unwrapping during cooking. Working with about half of the stuffed grape leaves, nestle them into your pan in concentric circles, working from the outer edge toward the center. Make a second layer directly on top of the first with the remaining stuffed grape leaves.
Originally appeared: EatingWell Magazine, May/June 2011
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Nutrition Facts(per serving)46Calories3gFat4gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
