Stuffed Grape Leaves. Learn how to make stuffed grape leaves with meat and rice. These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer.

Rolling grape leaves takes some practice, but once you get the hang of it, these easy vegetarian Dolmadakia , the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek. Stuffed grape leaves, also known as dolmas, are a popular cuisine in Israel and have certain characteristics we associate with that part of the world (lamb spiced with baharat, for example), but. Stuffed Grape Leaves (Greek Dolmades) are often served as part of a meze (appetizer) plate. You can have Stuffed Grape Leaves using 21 ingredients and 22 steps. Here is how you cook it.

Ingredients of Stuffed Grape Leaves

You need of Meat Filling Mixture.
It's 3 1/2 lb of ground meat (turkey, beef, lamb, deer).
It's 1/4 tsp of ground black pepper.
Prepare 1/4 tsp of salt.
Prepare 1 cup of brown rice, rinsed.
Prepare 2 tsp of garlic, minced.
Prepare 1/4 cup of onion, minced.
You need of Grape Leaves.
You need 1 large of jar of grape leaves (90 count).
You need of Sauce.
You need 3 cup of chicken broth.
It's 1 quart of Tomato sauce (Spaghetti sauce).
You need 1/4 cup of onion, minced.
It's 2 tsp of garlic, minced.
It's of water or more chicken broth.
Prepare of Utensils.
Prepare 8 quart of lidded stock pot.
It's 1 of heat proof plate, cast iron lid.
Prepare 1 of weight or cup of water.
You need 2 of large plates.
You need 1 of sharp knife.

Too often they come from a can and are not fresh. These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on. Discover the best Stuffed Grape Leaves in Best Sellers.

Stuffed Grape Leaves instructions

Mix with your hand all the meat, onion, and rinsed brown rice, garlic, salt, pepper and 1/4 cup onion..
Set aside. ( I use 19oz. Pkg ground turkey, a little more than a lb. of ground beef and ground deer meat. The combo to me makes it taste somewhat like lamb. I have used all ground beef. Use what you like best.).
Open your grape leaves , drain, and pull out a bundle. This jar has three. It is a little tricky, don't worry if you tear some on the first bundle..
Trim stems and large veins..
Trim the stems from one bunch of grape leaves. ( I do one bunch and fill them, then move on to the next bunch ).
You may use as much or as little meat as you like, if you use too much it will be hard to fold and not come out like a neat bundle, don't worry just take out some of the meat filling and reroll..
This is a large leaf. Some will be odd shaped or torn, set those aside until last. Pointed side is at bottom. Fold top down over meat..
Fold sides in keeping leaf snug around meat..
Roll down to bottom to make a stuffed tight bundle. Continue until you use your pile of grape leaves..
Put the finished ones on a large plate. I do these a bundle at a time because I stand at the counter and my back needs a break every so often. If you sit at your table you may be able to work straight through. Stuff and roll til you run out of something..
You will get large and small leaves. You can separate large and small when you trim the stems off..
I had 14 leaves left when I ran out of meat. You could put these in a freezer bag, removing the air, and keep for a month in the freezer OR you can lay a few of them in the bottom of your large pot to protect your bundles from possible burning..
Now we will assemble and get ready to cook.
Take a large pot with a lid, I use an 8 quart size. Layer 6-8 of your left over grape leaves on the bottom of pot. Since you can't stir while cooking, sometimes it burns a little if your fire is too high..
Pour enough tomato sauce to just cover your leaves in the bottom of pot..
Layer your bundles in a flat layer snugly. Repeat layering of bundles until you have put all stuffed grape leaves into pot..
I had 3 layers, about 77. You want them snug because in the sauce they may float, open and your filling will come out. That is why in a few more steps we will lay a plate or weight on top of them..
Pour the rest of the tomato juice, the onion, 2 teaspoons minced garlic, and the 3 cups of chicken stock over the bundles slowly..
***Place a small metal or plastic plate or cast iron lid ( I couldn't find mine) on top of the bundles with a cup of water if it needs some weight. My Grandfather did this with the stock pot smaller lid and a metal weight. ***I usually don't do this but a lot of recipes call for it so I thought I would try it this time.!!!!!! My plate and water were not heavy enough to stay in place while cooking. Cast iron or a steel trivot would work. Almost all stayed wrapped anyway.!!!!.
Use low flame. Bring to a gentle boil, then simmer. Add more broth or water if the sauce gets below the bundles. We need to cook the meat and the rice and still have sauce left for when we eat them.( I didn't need extra water).
Cook for 2 hours then check to see if your rice is cooked by cutting one in half and tasting. If not cook 30 minutes more on low. (I cooked mine for 3 hours because I was waiting for the hubby to get home, they were perfect, not overcooked at all and not burned).
Serve with a little sauce spooned over them. Some buttered crusty bread and a salad..

Very popular in several Mediterranean countries and a family favorite, these Lebanese stuffed grape leaves are filled with meat, rice and lemon juice. Simmering the stuffed grape leaves in the lemon really balances out the potential heaviness of the meat and rice. The herbs and lemon really make these dolmades great! Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They may be obtained fresh, or preserved in jars or cans.