Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, grape leaves. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Grape Leaves is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Grape Leaves is something that I’ve loved my whole life.
De-stem the remaining leaves and place vein-side up on your work surface. 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. The leaves are commonly rolled or stuffed with mixtures of meat and rice to produce dolma, found widely in the Mediterranean, Balkans, and Middle East.
To get started with this recipe, we must prepare a few ingredients. You can have grape leaves using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Grape Leaves:
- Take 100 grape leaves (fresh is good, Orlando jar brand is good)
- Get 1 cup rice (Uncle Bens uncooked)
- Take 2 pounds ground lamb
- Prepare 1 stick soften butter
- Prepare to taste pepper
- Make ready to taste allspice
- Get 2 tsp salt
- Prepare 1 lemon juice in mixture
- Prepare 3 Tbl chicken bouillon (Lisa Marie chicken soup base)
- Make ready 1 lemon juice squeezed over at the end of cooking
Grape leaves are medium to large, cordate, heart shaped having multiple lobes. Grape leaves have been the Turkish tortilla for centuries. Using grape leaves as a wrap for different fillings kept hands clean and made a portable food item. Reportedly, the practice originated during Alexander the Great's time, during which food was scarce and meat was minced and mixed with other fillings.
Steps to make Grape Leaves:
- Wash grape leaves and cut stems off.
- Mix lamb, spices, rice, spices and lemon.
- Add soft butter and mix.
- Place about 1 tablespoon of meat on the vein side of leaf. Squeeze meat in a line going across the width of leaf. Turn the sides of leaf in and roll up completely.
- Use a pan that has strainer insert or a pan with a rack on bottom. Line grape leaves on bottom, layer by crisscrossing each layer.
- In bowl dissolved 3 tablespoons of chicken bouillon in a approximately 8 cups water.
- Pour water mixture of grape leaves to cover top layer, use an inverted plate to hold down rolls. I use a heavy cup on top of plate for extra weight.
- Bring to a boil, then reduce to low heat and cook 20 to 30 minutes. Test by checking a roll for rice to be tender.
- I add one squeeze lemon in water before removing rolls from pan. Drain and serve warm or cold. Enjoy!
Using grape leaves as a wrap for different fillings kept hands clean and made a portable food item. Reportedly, the practice originated during Alexander the Great's time, during which food was scarce and meat was minced and mixed with other fillings. Grape leaves are a staple in Greek cooking. Think of the traditional dish stuffed grape leaves, or "dolmades," served in Greek homes and restaurants. Pick grape leaves fresh off the vine in late spring or early summer when the tender leaves are plentiful.
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