Remove from the heat and add all of the chopped herbs. It will continue to cook in the oven, so don’t worry. Reduce the heat to low and simmer for 6-7 minutes. Season with salt and pepper and squeeze some lemon juice on top.Īdd the rice and pureed tomatoes and bring to a boil. Cook the meat over medium heat until the pinkness disappears. Ground lamb, turkey, or chicken will also work. About 2-3 minutes.Īdd the ground meat if using. Then, add some sliced scallions and cook until soft. It begins with finely chopped onions and olive oil. This is my favorite brand (not sponsored): Make sure to drain the brine and run them under cold water to get rid of the excess brine from them. They are sold in a jar as I said before, in brine. Middle Eastern/Mediterranean food stores carry them as well. They’re sold in jars in the Mediterranean section of the supermarket. However, most of us do not have grapes growing in our backyards so, the next best thing is to buy them from the market. Just boil them in some salted water until tender, drain, and fill. If you’re lucky enough to have a grapevine in your garden then, you can use fresh grape leaves. And, if you like a hint of sweetness, some dried sweetened cranberries will be great! Where can I buy grape leaves? Add some pine nuts, walnuts, or even lentils for a heartier filling. Follow this recipe right here for the vegan filling. Just substitute the meat for extra rice and lots of herbs and they will be so tasty. They can be stuffed with a meat and rice filling or easily made vegan. Perfect for a family dinner and elegant enough for a party.ĭolmadakia (the Greek word for stuffed grape leaves) are delicious. Traditionally, it is made vegetarian with just rice and herbs and commonly served in Northern Greece. This dish is light, aromatic, and very delicious. These make a wonderful mezze, or main dish served either cold from the fridge or warm.These grape leaves are stuffed with rice, meat, and herbs and then baked in a light tomato sauce. Once they have finished cooking, let cool for at least 15 minutes before inverting the pot onto your serving plate. They take about 75 minutes to cook thoroughly. The Vegetarian Stuffed Grape Leaves are cooked in lemon juice, olive oil, salt and enough water to fully cover the grape leaves. You want to cook the grape leaves in a deep pot lined with sliced tomatoes, potatoes, carrots or combination of any of these! These are to prevent the grape leaves from sticking to the bottom of the pot while cooking. But, do not get rid juices as we will add the leftovers to the pot over the rolled grape leaves. When rolling the grape leaves, drain most of the juices, so the grape leaves are too “watery” while rolling. The filling is flavored with lots of lemon juice, olive oil, seven spices, salt and black pepper. I like to drain the finely diced tomatoes a bit before adding to the filling. You want to finely chop your ingredients.
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Some like to use green onions, but I find regular white or yellow onions work even better in this dish. You need parsley, mint leaves, tomatoes, and onions.
#Stuffed grape leaves plus#
The filling for the Vegetarian Stuffed Grape Leaves is actually quite similar to the ingredients in Tabbouleh plus short-grain rice. I use the jarred grape leaves as they have a long shelf life, and fold quite easily.
You can use the same grape leaves whether vegetarian or not.
#Stuffed grape leaves how to#
How to make Vegetarian Stuffed Grape Leaves
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