Stuffed Grape Leaves

Stuffed Grape Leaves is a hor d'oeuvre that serves 36. One serving contains 84 calories, 3g of protein, and 5g of fat. For 43 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 483 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. If you have dill, lemon zest, ground beef, and a few other ingredients on hand, you can make it. It is brought to you by Fifteen Spatulas. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 49%, this dish is good. Users who liked this recipe also liked Stuffed Grape Leaves, Stuffed Grape Leaves, and Dolmas (Stuffed Grape Leaves).

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

Boil the grape leaves for 5 minutes, then drain. This softens the grape leaves and make them easier to roll.Heat the olive oil in a pot over medium heat, add the onions with 1/4 tsp of salt, and cook for 10 minutes to soften. Add the walnuts, dill, lemon zest, saffron, and stir it in. Bump the heat up to medium high, and add the beef with 1/4 tsp salt. Cook the beef for 5-8 minutes until fully browned and cooked through. Add the chopped parsley, rice + water, and another 1/4 tsp of salt. Cover the pot with a lid and cook for about 20 minutes until the water has been absorbed. The rice should be al dente but not completely cooked. Remove the pot from the heat.Place a spoonful of filling into each grape leaf, and roll it up by bringing up the bottom, folding over the sides, and rolling it like a burrito. Place the stuffed grape leaf in the bottom of a pot. Repeat with the remaining filling and pack the grape leaves snugly together in a single layer. If your stuffed grape leaves must overflow into a second layer, that's fine, just try to keep them tightly together so they don't roll open during the final cooking. Pour over the freshly squeezed lemon juice and simmer on low heat, covered, for 30 minutes. You're done with cooking! Note that if you taste a dolma right now, it will taste extremely lemony. This lemon flavor will dissipate in the next hour or so, so let the dolmas sit in the fridge for a few hours before eating. Enjoy!

 

Step by step:

1. Boil the grape leaves for 5 minutes, then drain. This softens the grape leaves and make them easier to roll.

2. Heat the olive oil in a pot over medium heat, add the onions with 1/4 tsp of salt, and cook for 10 minutes to soften.

3. Add the walnuts, dill, lemon zest, saffron, and stir it in. Bump the heat up to medium high, and add the beef with 1/4 tsp salt. Cook the beef for 5-8 minutes until fully browned and cooked through.

4. Add the chopped parsley, rice + water, and another 1/4 tsp of salt. Cover the pot with a lid and cook for about 20 minutes until the water has been absorbed. The rice should be al dente but not completely cooked.

5. Remove the pot from the heat.

6. Place a spoonful of filling into each grape leaf, and roll it up by bringing up the bottom, folding over the sides, and rolling it like a burrito.

7. Place the stuffed grape leaf in the bottom of a pot. Repeat with the remaining filling and pack the grape leaves snugly together in a single layer. If your stuffed grape leaves must overflow into a second layer, that's fine, just try to keep them tightly together so they don't roll open during the final cooking.

8. Pour over the freshly squeezed lemon juice and simmer on low heat, covered, for 30 minutes. You're done with cooking! Note that if you taste a dolma right now, it will taste extremely lemony. This lemon flavor will dissipate in the next hour or so, so let the dolmas sit in the fridge for a few hours before eating. Enjoy!

Nutrition Information:

covered percent of daily need

 

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