You are here

Stuffed Grape Leaves

world.food's picture
<p><a href="http://www.flickr.com/photos/mesohungry/3673906146/">Image Credit</a></p>
Stuffed Grape Leaves is simply irresistible. Try this amazingly delicious Stuffed Grape Leaves recipe; I am sure you will always tempt to prepare this for every party!
Ingredients
  Grape leaves 48 Ounce (One 8 Ounce Jar)
  Minced onion 1 1⁄2 Cup (24 tbs)
  Butter 4 Tablespoon
  White rice 1⁄3 Cup (5.33 tbs)
  Water 3 Cup (48 tbs)
  Lean ground beef 1 3⁄4 Pound
  Minced dill/1 teaspoon dried basil 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1 Teaspoon
  Plain yogurt 1 Pint, well beaten
Directions

Blanch grape leaves in hot water for 30 seconds to remove excess brine, then quickly drain and submerge them in cold water.
Pat dry with paper towels.
Select 36 of the best leaves for stuffing.
Lightly brown onions in 2 tablespoons butter over medium heat.
Add and stir rice for 2 minutes to thoroughly coat with butter.
Pour in 1 cup water, cover pan, and simmer approximately 10 minutes, until rice absorbs all liquid.
Remove pan from the heat, stir in ground beef, dill, salt, and 1/2 teaspoon freshly ground pepper.
Stir for several minutes, making sure filling is well combined.
To stuff and shape dolmas, start by laying leaves shiny side down, tips pointing away from you.
Place a teaspoon or two of meat mixture in the center, fold over the sides, then roll gently but firmly away from you toward the tip until you have neat little cylindrical dolmas.
Cover bottom of a large heavy casserole with unused leaves.
Place dolmas side by side, seamside down, in layers in the casserole.
Top with 2 tablespoons butter and 2 cups water.
Weigh down lightly with a plate to keep them from unrolling.
Cover, place over moderate heat, and simmer 40 minutes.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Method: 
Saute

Rate It

Your rating: None
4.2
Average: 4.2 (12 votes)