Stuffed vine leaves
Stuffed vine leaves

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, stuffed vine leaves. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Greek Dolmades - Stuffed Vine Leaves Dolmadakia Avgolemono: Greek Style Stuffed Grape Leaves with a Lemony Sauce. Vine Leaves Stuffed With Rice And Herbs.

Stuffed vine leaves is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Stuffed vine leaves is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have stuffed vine leaves using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed vine leaves:
  1. Get 2 large jars vine leaves in brine.
  2. Make ready 2 1/2 cups/800g long grain rice
  3. Prepare 2 cups extra virgin olive oil
  4. Take 5 large onions
  5. Get 10 spring onions
  6. Take 1 cup picked chopped fresh mint or 5 tbsp mint sauce
  7. Prepare 4 tbsp crushed garlic
  8. Make ready 2 cups pine nuts
  9. Prepare 1 cup chopped dill
  10. Prepare 2 cups chopped coriander
  11. Take 1 cup lemon juice
  12. Take 2 tbsp salt
  13. Make ready 2 tbsp fresh ground black pepper
  14. Get 3 cups cold water

This delicious stuffed grape vine leaf recipe is easy and has a touch of the exotic. Vine leaves (grape leaves) are stuffed with a rice, fresh herb and pine nut filling, and are served Sometimes vine leaves are stuffed with ground meat also like lamb or beef. This Syrian stuffed vine leaves recipe is an original Syrian recipe brought to me by Nesrin, a Syrian friend, who has been living in our village with her family for about one year now. Stuffed grape vine leaves are known as "Dolmades" and can be served as an appetizer or a main course.

Instructions to make Stuffed vine leaves:
  1. Unpack leaves drain and place into large sink of cold water, carefully separating them and leaving them to soak while we prepare all other items.
  2. In a large wok or frying pan, add 3/4 of the oil and sauté onions for 5 mins,
  3. Remove from the heat and add all the rest of the prepared dry ingredients, mix well
  4. Remove the leaves from the water, stack into 2 size piles very small for patching and large for full leaves. Stack them dull side down as this is the side we will put the filing into. After few minutes press the flat of your hand onto the plate to remove any extra water.
  5. Once the wok mixture has cooled. Place a leaf down vain/dull side up, with the point facing away from you.
    Place 1-2 teaspoons of the filing into the centre of the leaf, roll away from you half the way down the leaf, then fold in the sides and then continue until you have a small parcel. "Do not roll too tight as the rice needs to cook and expand. If any leaves tear just use the very small ones to patch the inside holes."
  6. Place leaf seam-side down into a deep sauce pan, continue until you have finished all the parcels, stacking them nearly with a little room for slight expansion.
  7. Add all the wet ingredients including the remainder of the oil. When adding the cold water use just enough to cover the leaves. Place a plate or flat lid on the top of the prepared leaves. Cover with second lid or tin foil.
  8. Bring the pan to the boil then turn down to the lowest setting and leave for 60mins. Then turn off the heat and leave the pan until cool.
  9. I like to keep any remaining liquid at the bottom of the pot as a dipping liquid, it can be diluted with a little cold water abs lemon juice. Serve with lemon wedges.
  10. Enjoy.
    Pls post and share. Thank you BLACK BELT CHEF.

Vine leaves stuffed with meat and rice Stuffed vine leaves , Lebanese Cuisine. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. Dolma is the general game given to the family of stuffed vegetable dishes in the Eastern Mediterranean. Grape or cabbages leaves wrapped around vegetables or meat can be called. On the menu: stuffed grape (or vine) leaves made with spiced lamb, fresh mint, dried currants, and a Stuffed grape leaves, also known as dolmas, are a popular cuisine in Israel and have certain.

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