Grape Leaves Wrapped Around Beef and Rice

This expert tutorial is all you need to make the best stuffed grape leaves or dolmas! These flavour-packed grape leaves are stuffed with a tantalizing mixture of rice; meat; and loads of fresh herbs and warm spices, then cooked in a brilliant lemony broth. I learned how to make stuffed grape leaves in my mother's Mediterranean kitchen many years ago, and I'm sharing all her expert tips and tricks with step-by-step photos to show you. Vegetarian choice included.

Stuffed grape leaves, likewise known as dolmas or dolmades, are arguably the well-nigh iconic Mediterranean food out at that place.

Bootleg dolmas are one of my personal favorites, they volition always remind me of my female parent'south Mediterranean kitchen. I offset learned to make them as a young teen in my mother's Egyptian kitchen. It'southward the sort of food that's more fun to make in groups. So, the ladies of the family would gather around our small-scale kitchen table, stuffing and rolling grape leaves, while catching up on life. Dandy memories!

If you lot've tried dolams at your local Greek or Mediterranean restaurant, you're in for a treat! I'm near to bear witness you footstep-past-stride how to make the BEST blimp grape leaves in your own kitchen for a fraction of the price. And you might want to grab a few friends to help you with this fun activity.

What are Dolmas: Stuffed Grape Leaves?

The discussion Dolma, from the Turkish verb Dolmak,  basically means "to be filled," referring to all sorts of stuffed foods from grape leaves to stuffed tomatoes, zucchini, or even bell peppers.

Now, you'll find many variations of stuffed grape leaves recipes, from Turkey and Hellenic republic to Lebanese republic, and Egypt where information technology's called Warak Enab (Grape Vine Paper.) Some recipes containing meat, others vegetarian. Some containing tomato sauce, others cooked in a lemony goop. I have nevertheless to encounter a stuffed grape leave, dolma, or Greek dolmades that I didn't dear, but this recipe is my absolute favorite.

What's in stuffed grape leaves? In this recipe, grape leaves are stuffed with a tasty meat and rice mixture, seasoned with warm spices (allspice and cumin) and loaded with fresh herbs in the form of parsley, dill and mint. Then, in one case blimp, the grape leaves are cooked in a tasty lemony broth.

I beloved to serve these dolmades with a side of Greek tztatziki sauce and Greek salad or tabouli for a light meal. But I have lots more ideas for you below, so go along reading on!

How to Make Stuffed Grape Leaves (Dolmas)

Step i: Prepare the  Grape Leaves

We're using jarred grape leaves in alkali, no cooking needed. But before using in this recipe, remove them from the jar and rinse well. Allow them drain in a colander while you prepare the stuffing.

Step 2: Set up the Stuffing

The stuffing here is made of rice, cooked ground beef, and a few chopped fresh herbs (parsley, dill, and mint).

Commencement, rinse the rice and soak in h2o for 20 minutes (this is an important footstep, read on for more tips.) Then bleed well. And while the rice is soaking melt the meat. Sautee finely chopped onions, add together the meat and cook until fully browned. Be sure to drain any excess fat, then season the meat with kosher common salt and pepper, allspice and cumin (and so tasty!) Let cool.

Combine the meat, rice, and fresh herbs. Add together a generous drizzle of actress virgin olive oil (I used Individual Reserve Greek EVOO) and toss to combine. Add pinch of kosher salt.

Pace iii: Stuff and Roll Grape Leaves

I like to commencement past preparing my cooking pot and so that I can suit the grape leaves as I stuff them.

Lightly oil the pot with some extra virgin olive oil, and then add together a few layers of grape leaves and top with sliced tomatoes. This protects the stuffed grape leaves touching the bottom of the pot from scorching.

To stuff grape leaves, piece of work one leaf at a fourth dimension. Lay the foliage flat on a cutting lath with the more than textured side facing you. Cut off the stem.

Take a heaping teaspoon of the rice stuffing mixture (a niggling bit less than 1 tablespoon) and identify in the center of the leaf (shut to where stalk was).

Fold the sides over the filling and roll, keep tucking the left and right sides as you lot roll (think of this like you're rolling spring rolls or cigars.)

Fold and curlicue grape leaves tightly enough simply not too tight so the rice has room to aggrandize equally it cooks.

Footstep four: Assemble Grape Leaves in Cooking Pot

Neatly arrange the grape leaves in rows, seam-side downwardly, in your prepared pot, covering the circumference of the pot.

Then place a minor plate inverted on top (this helps keep them in place while cooking.) Boil the water or broth and pour over the grape leaves, arriving at the top layer and somewhat roofing (about 4 cups liquid, maybe a little more.)

Step 5: Cook Grape Leaves on Stovetop

Cover the pot with its chapeau and cook over medium heat for xxx minutes until the liquid has been absorbed.  Uncover and remove the plate, then pour juice of 2 lemons. Embrace again with the hat (no need for the plate at this signal), cook on low rut for 30 to 45 more minutes or until fully cooked.

Let rest for 20 to 30 minutes, uncovered, before transferring to serving platter.

Tips for Making this Grape Leaves Recipe

I've been making grape leaves with my mom since my young teen years, she taught me a few important tips for making grape leaves. Here they are:

ane. Soak The Rice in Water Before Using in the Stuffing. Two important ingredients of our grape leaves stuffing here are cooked ground beef and rice. It's important to rinse the rice well to become rid of excess starch which causes rice to be sticky. And then soak the rice for twenty minutes or until you lot can break 1 grain of rice past pressing it between your alphabetize finger and your pollex. This manner, your rice cooks evenly every bit the interior of the grain actually cooks before the outside looses its shape. (I do the aforementioned when I cook my Lebanese rice and Greek lemon rice, works every fourth dimension!)

2. Do NOT Over Stuff the Grape Leaves! Don't over-stuff the grape leaves, remember that the filling is mostly of rice and it will expand as it cooks.

three. Roll tightly Simply permit for room for expansion. Roll the grape leaves tightly enough, and so that they don't unravel or become undone while cooking, but again recall rice will aggrandize as information technology cooks so don't fold too tightly or the rice won't cook properly.

4. Keep the Grape Leaves from Floating or Unraveling While Cooking. To practice this, make sure the grape leaves are assembled in your pot with the seam-side down. Then, add a minor inverted plate on top of the assembled grape leaves in the pot to help keep them intact and prevent them from floating while cooking. In one case the liquid has been absorbed, y'all can remove the plate to terminate cooking as instructed.

5. Let Cooked Grape Leaves Rest for 30 Minutes earlier Serving. I know, information technology's so hard not to immediately dig into those tasty grape leaves! Merely for best results, allow them to rest for 20 to 30 minutes so that any remaining liquids are absorbed and the leaves set nicely, plus they just taste better.

Vegetarian Grape Leaves Option

Since I published this post, I've received a number of requests asking for a vegetarian grape leaves recipe. I plan to put out a full tutorial on that, but here is essentially what you need to make this recipe vegetarian:

• The difference in vegetarian grape leaves is obviously in the stuffing mixture. You volition demand to omit the meat and add ½ cup more than rice.
• Sautee the onions (no meat this time) until translucent. And add onions to the rice. Add spices (allspice and cumin) and pinch of salt and add the fresh herbs. Mix to combine and employ this vegetarian mixture in the recipe as outlined.

Where to Find Grape Leaves?

Many grocery stores now carry jarred grape leaves in brine; check the international nutrient section. I typically utilize the Orlando Brand grape leaves, and you tin purchase it here on Amazon(chapter link.)

Tin can I use Fresh Grape Leaves to make Dolmas?

If yous're lucky plenty to find fresh grape vine leaves, by all means, you should apply them to brand these dolmas. To use them in this recipe, outset be sure to wash them well, then blanch them in boiling hot water. Remove from water using a slotted spoon and identify them in a colander to fully cool and bleed. From in that location, y'all can use them as indicated in the recipe.

What to Serve with Blimp Grape Leaves

People frequently ask me if they should serve dolmas or stuffed grape leaves common cold or hot. And what to serve with blimp grape leaves?

Traditionally, Greek dolmas, particularly the meatless kind, are served at room temperature or slightly cooler equally office of Mezze!  That's never a bad idea, and don't forget some Tztaziki, creamy hummus, or some smoky Baba Ganoush to serve along.

But, since these are stuffed grape leaves with meat, you can admittedly serve them warm as the principal form with a side of Tzatziki (or obviously yogurt) and  Greek salad or tabouli! You can also serve them every bit a next to Greek lamb; grilled lamb chops; roast chicken; or Souvlaki!

Lookout the video for how to make them:

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Impress

Description

These flavor-packed grape leaves are blimp with a tantalizing mixture of rice; meat; and loads of fresh herbs and warm spices, and so cooked in a bright lemony broth. I learned how to brand stuffed grape leaves in my mother's Mediterranean kitchen many years ago, and I'm sharing all her expert tips and tricks with footstep-by-step photos to show you (exist sure to read the postal service.)

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• one sixteen-oz jar grape leaves in brine (about sixty to 70 leaves), I used Oralndo brand (affiliate link)
• 1 ½ cup short grain rice, soaked in enough of water for xv minutes, then drained
• Actress virgin olive oil (I used Private Reserve Greek EVOO)
• i large yellow onion, finely chopped
• 12 oz lean ground beefiness
• Kosher salt
• Black pepper
• 1 tsp allspice
• ½ tsp cumin
• ½ loving cup EACH chopped fresh parsley, fresh dill, and fresh mint
• ane to 2 tomatoes sliced into rounds
• About iv cups or more low-sodium chicken goop or water
• Juice of 2 lemons

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Prepare the Grape Leaves

1. If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Subsequently in the process, yous'll remove the stems earlier stuffing.) (See notes if using fresh grape leaves)

Prepare the Stuffing

1. Soak the rice in plenty of water for nigh fifteen to xx minutes or until you are able to intermission one grain of rice hands. Bleed well.
2. While the rice is soaking, melt the meat. Heat 1 tablespoon extra virgin olive oil in a large skillet. Add onions and cook briefly, about two minutes or and then, tossing until translucent. Add together the meat and cook till fully browned, tossing occasionally. Bleed any excess fat, then season the meat with kosher common salt, pepper, and spices. Toss to combine. Remove from estrus and gear up aside to cool.
3. In a mixing bowl, combine the meat, drained rice, and fresh herbs. Flavor lightly with kosher salt. Add a generous drizzle of extra virgin olive oil, and mix and so that everything is well-incorporated.

Stuff Grape Leaves, Get together, and Cook

1. Prepare a heavy cooking pot and lightly brush the lesser with extra virgin olive oil. Adapt a few grape leaves in the bottom (I used the leaves that didn't look too great here and made iii layers to protect the stuffed leaves from scorching later.) Acme with sliced tomatoes.
2. To stuff the grape leaves, you will work 1 leafage at a fourth dimension. Place one grape leave on a cutting board the textured/rough side facing y'all. Take 1 heaping teaspoon of the filling and place in the center of the exit, then fold the sides over the filling and roll (think nigh this similar rolling spring rolls or cigars.) Echo with the remaining grape leaves or until yous're out of stuffing.
3. Neatly arrange the grape leaves in row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a minor plate inverted on height. Boil the broth or water and pour over the grape leaves, arriving at the top layer and somewhat covering (about iv cups liquid, mayhap a little more than.)
4. Now cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed.  Uncover and remove the plate, and so pour juice of ii lemons. Cover over again with the lid (no demand for the plate at this signal), cook on low heat for 30 to 45 more minutes or until fully cooked.

To Serve

1. Remove grape leaves from heat. Allow to rest uncovered for xx to thirty minutes before serving.
2. Add a generous drizzle of quality extra virgin olive oil (I used Private Reserve EVOO), and transfer to a serving platter.
3. Serve with a side of Greek Tzatziki sauce or plain yogurt and wedges of lemon. (More suggestions for what to serve forth in the post higher up)

Notes

• Cooks Tips for Best Results: 1) Be sure to soak the rice before using, this allows information technology cook well and more evenly. 2) Don't over-stuff the grape leaves, remember that the filling is mostly of rice and it will expand as it cooks. three) Whorl the grape leaves tightly enough so that they don't unravel or go undone while cooking, BUT again, call back rice will expand as information technology cooks, so don't fold too tightly or the rice won't melt properly. 4) Adding a small inverted plate on acme of assembled grape leaves in the pot helps continue them intact and in place and prevents them from floating while cooking. In one case the liquid has been captivated, you can remove the plate to finish cooking as instructed. 5) Once cooked, let the grape leaves to rest for 20 to 30 minutes so that whatsoever remaining liquids are absorbed and the leaves set nicely, plus they just gustation better.
• Vegetarian Option:The departure in vegetarian grape leaves is obviously in the stuffing mixture. You will need to omit the meat and add ½ loving cup more rice. Sautee the onions (no meat this time) until translucent. And add onions to the rice. Add together spices (allspice and cumin) and compression of table salt and add together the fresh herbs. Mix to combine and use this vegetarian mixture in the recipe equally outlined.
• If using fresh grape leaves: launder them very well  and blanch them in boiling hot water. Remove from water using a slotted spoon and place them in a colander to fully absurd and drain.
• Leftover s: Store properly in the fridge in a tight-lid, refrigerator-prophylactic container for 3 to 4 days. You lot can enjoy them common cold or reheat. To reheat, identify in a pot with a tiny flake of liquid, cover and oestrus over medium-low heat until warmed through.
• Gear up-Ahead Tips: i) You can prepare the stuffing 1 to ii nights in advance and keep refrigerated in a tight-lid glass container in the fridge. ii) Yous can likewise coil the grape leaves and assemble them fully upwardly to 1 night in advance and go along refrigerated until ready to cook. I similar to have them out of the refrigerator for a fleck earlier cooking so they are not so common cold.
• R ecommended for this Recipe:Visit our Online Shop to browse our Greek extra virgin olive oils and all-natural spices including allspice and cumin used in this recipe!

• Prep Time: 45 mins
• Cook Time: 60 mins
• Category: Entree
• Method: Stove Peak
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 stuffed grape leafage

Keywords: Dolmades, Blimp Grape Leaves, Dolmas, Blimp Grape Leaves with Meat

*This recipe first appeared on The Mediterranean Dish in 2014 and has been recently republished with new media and information for readers benefit. Savor!

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Source: https://www.themediterraneandish.com/stuffed-grape-leaves-dolmades/

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