Stuffed Grape Leaves
 I enjoy entertaining and always like to try fun new recipes on my girlfriends. I was thinking about this one, but I've heard mixed reports on how hard it is to make them.
Has anyone done it and is there a trick to it?  Susan? I figured if anyone has done this, it would be you.  Any advice?
Here's the recipe I found: http://www.pauladeenmagazine.com/recipe ... hp?id=1291 |
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| If you try them, you'll have to tell us how they turn out! Looks easy, but I have no idea how easy/hard it is to work with grape leaves. I bookmarked the recipe though. |
Beaureguard's Mom wrote: So, it's my turn to host book club next month (June 2nd).
I enjoy entertaining and always like to try fun new recipes on my girlfriends. Isn't that what caterers are for? |
| EASY, but it takes time. So sit down and enjoy yourself.
A glass jar of leaves (probably from Krinos) will make plenty. Overview: Mix ground meat of choice (assuming you are making meat ones, not vegetarian) with raw rice, maybe a little onion, mint, S&P. Drain the grape leaves rinse very well (it's in brine.....blech). Then face the grape leave shiny side down, vein up. Pick off the stem if present. Put a tsp meat mixture or + at bottom, roll once, fold in the "wings", side of the leaf to form a nice package and contine rolling. Once all done, put into pot, put a plate and weight on top of the plate (explain in a minute) and add water/stock mix to plate. (the weight keeps the plate from floating. Cover and cook until rice done......45-60 minutes. Think stuffed cabbage rolls with grape leaves. OK, actual ingredients: 1 to 1.5 lbs ground meat (I love beef or lamb but you can use turkey) 1 tablespoon dried mint or 2 tbs fresh mint chopped maybe 1/2 to 1 grated onion 1 cup raw rice Salt and pepper....guess chicken broth/water.....6 cups Sauce: This may be too much for a first attempt, lemon juice over all at end is OK Avgolemono Sauce: 5 eggs separated 1 cup lemon juice Proceed as above, putting the finished dolmas in a Dutch oven...maybe with a few extra leaves on the bottom......why, tradition, I guess) Arrange in circles, fine if they sit ontop of one another, they should. Add the heavy plate to keep the rolls from unrolling while cooking. Add hot stock and cook 45-60 minutes...I like a bit less, but rice should be completely cooked. To prepare the sauce, beat 5 egg whites well. Add yoks and lemon juice. Beat well, but don't go crazy. With a ladle, add some of the hot broth from the dommades slowly to the egg lemon mixture, beating constantly. You don't want to curdle the eggs. How much.....well enough to cook the eggs but not enough to make a runny mess....usually a good cup, or slightly more. Pour over dolmades. Actually the sauce does pretty well if chilled. Reheating is a bit more difficult, best done just enough to take chill off the dolmades but not enough to break the sauce. Hence why I said to perhaps skip the sauce on a maiden voyage. |
| You can always whimp out and make Tzatziki....garlic cucumber dip:
8 ounces yogurt (Greek if possible) 1 cup grated cucumbers .....think maybe 2 cucumbers 1 small clove smashed garlic 1 tsp olive oil 1/2 tsp white vinegar (I omit this) salt and pepper If not using Greek yogurt, drain the yogurt thru cheese cloth or dish cloth to remove extra moisture...adding a bit of salt helps remove the moisture...drain 2 hours or so (obviously put it in the frig while draining). Add remaining ingredients, chill 3 hours. Great with meats, but also fine with veggies, bread or crackers. |
| Ahhhhhh, dolmades.
You know you married a Greek when you're driving and your hubby's Yia Yia or your MIL makes you pull over because they have spotted grape leaves or dandelions growing on the side of the road........  on someone else's property of course......
Laurie and Oscar |
| OF course,
Even when I had grape leaves growing here, I still bought the silly things. How wrong is that?! |
| Thanks, Susan. Is there any part of this that you can prepare ahead of time? Sounds like I'd need the whole day off from work to get this ready in time for dinner.
I may have to re-think this and use this idea for a Saturday dinner party. Kerry - I don't mind calling a caterer when I need one, but I actually really enjoy the cooking and decorating part of entertaining. It's fun for me. |
| Everything but the sauce can be prepared ahead of time! They keep well for a week in the frig and for several months in the freezer. Keep them moist though, wrap well. The sauce should be made fresh.....but as I think I said, it can hold a day or so in the frig and gently reheated.
There are even canned dolmades at speciality store....but they are tooo salty. If I'm not making a whole batch, I'll take just some of the leaves and less meat mix. The leaves will keep ok for awhile but you have to redo the brine....salt, vinegar, water....or just put the leaves in a ziplock bag along with the remaining brine, squish out the air and store in frig. If I get tired of the whole think I'll make meatballs out of the remaining meat and simmer in broth and serve with the Tzatziki sauce. Those I'll even eat cold for lunch...yum. |
| I do agree that you can use any meat although lamb really is the best. I've used beef and it doesn't seem to be the same. For health reasons I could try turkey although I would have to expect a totally different taste.
My mom's friend is from Lebanon and during her trips to Lebanon, she brings back lots of spices. I dont' know what the name of the spice is that we add to the meat but it totally makes the meal. I would stop by a Middle Eastern/Import store and ask what types of spices they usually add to the meat. I'm posting this on Sunday and you said you were going to do this on Friday...oops maybe I'm a little late. |
| Angela, the Lebanese use a lot of sumac. It's red and has a curious taste. They often take a flat bread, cover with olive oil, kosher salt and sumac then broil or gril. First time it's a strange flavor, one grows a liking for it. I've never heard of it in dolmas. Sumac is also good in marinades.
What I failed to mention!! is some optional dolmades seasonings. Thanks Angela for the brain kick! Sometimes mint is used in the seasoning.....yummy. Also the Lebanese often use either cinnamon or allspice in the meat mix......also very yummy. Personally I like lamb and mint and beef with cinnamon or allspice.....I'll have to change that around before I make that a dictate. phew! sounds all good. |
I don't think this "Lebanese Spice" is just one spice. I do believe it is a blend. I typically add it to things like the Grape Leaves, Tabouleh, hummus, or even some salads. I have no clue about the blend that is in it but I do know that it is darn good. I know this doesn't help anyone else's recipe but it makes mine taste great. (oops...I guess that's not to nice to say but it's true...)  |
| Thanks for the heads up, I found a recipe on the Web and will make it when I can gather the ingredients. All should be availabe at the market except fenugreek but that's easily found at a Middle East shop........which just might have the spice already made up........YES!
Always looking to add a new ZIP to the meals w/o adding the good/bad things....fat, sugar, calories........ guilt. |
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