20 Recipe For Grape Leaves Lebanese Experience Culinary Bliss Now!
Published on: Mar 31, 2024
Grape leaves are a staple in Lebanese cuisine, and the recipe for making them is a cherished tradition that has been passed down for generations. These tender and flavorful leaves are often filled with a mixture of rice and herbs, and then either steamed or baked to perfection. The result is a delicious and healthy dish that can be enjoyed as an appetizer or a main course. In this article, we will guide you through the process of making authentic Lebanese grape leaves, so you can bring a taste of the Mediterranean to your own kitchen.
Main Ingredients: Grape Leaves, Extra Virgin Olive Oil, Garlic
Dolmades, also known as stuffed grape leaves, are a traditional dish that can be found in many Mediterranean and Middle Eastern cuisines. These delicious bites are made by wrapping a filling of rice, herbs, and sometimes meat in grape leaves and then steamed or baked.
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Stuffed Grape Leaves (Dolmades)
Main Ingredients: Cucumber, Kosher Salt, Greek Yogurt, Ground Black
In Greece, dolmades are typically served as an appetizer or meze, but they can also be eaten as a main dish. They are often served with a squeeze of lemon juice and a dollop of tzatziki, a creamy cucumber and yogurt sauce.
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Dolmeh (Stuffed Grape Leaves)
Main Ingredients: Olive Oil, Diced Yellow Onion, Scallions, Garlic
In Iran, dolmeh is a popular dish made with a similar process, but the filling is typically a mixture of rice, herbs, and ground lamb or beef. It is usually served with a side of mast-o-khiar, a yogurt and cucumber dip.
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Lebanese Stuffed Grape Leaves (Warak Enab)
Main Ingredients: Olive Oil, Ground Beef, Salt, Spice, White Rice
In Lebanon, stuffed grape leaves are known as warak enab and are a common dish during special occasions and holidays. The filling is often a combination of rice, herbs, ground beef or lamb, and sometimes pine nuts, giving it a unique and flavorful taste.
Similar to dolmades, warak enab is served with a side of labneh, a strained yogurt cheese, and drizzled with pomegranate molasses for a tangy and sweet finish.
Main Ingredients: Ground Beef, Arborio Rice, Tomato, Ground Allspice
In Jordan and Palestine, stuffed grape leaves are often served with stuffed squash, known as koussa. The filling for the grape leaves usually consists of rice, herbs, and ground beef or lamb, while the squash is stuffed with a mixture of rice, herbs, and ground beef or lamb. These two dishes are served together, making for a hearty and satisfying meal.
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Lebanese Meat Stuffed Grape Leaves
Main Ingredients: Grape Leaves, Ground Sirloin, Enriched White Rice
In Lebanon, stuffed grape leaves are a popular party food and are often served as part of a mezze, or selection of small dishes. These dolmades are typically made with a filling of ground beef or lamb, rice, and a variety of herbs and spices, such as parsley, mint, and allspice.
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Stuffed Grape Leaves
Main Ingredients: Olive Oil, Long Grain Rice, Yellow Onion, Dried Dill
In Turkey, stuffed grape leaves are known as sarma, which translates to "wrapped." The grape leaves are often filled with a mixture of rice, ground beef or lamb, and spices, such as cumin and paprika. They are then cooked in a tomato-based sauce for a delicious and comforting meal.
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Greek Stuffed Grape Leaves (Dolma)
Main Ingredients: Grape Leaves, Olive Oil, Finely Chopped Onions, White
In Greece, dolma is a general term for any type of stuffed vegetable, but dolmades specifically refer to stuffed grape leaves. The Greek version often includes a combination of rice, herbs, and ground beef or lamb, and is served with a side of yogurt or tzatziki.
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Mediterranean Stuffed Grape Leaves {Dolmas}
Main Ingredients: Brown Rice, Meat, Onion, Extra Virgin Olive Oil
Throughout the Mediterranean, you can find variations of stuffed grape leaves, each with its own unique twist. In some countries, the filling may include currants, pistachios, or pine nuts, while in others, the sauce may be lemon-based instead of tomato-based. No matter the variation, dolmas are always a delicious and crowd-pleasing dish.
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Stuffed Grape Leaves… not dolmades!
Main Ingredients: Grape Leaves, Tomatoes, Beef, Fresh Parsley, Salt
In the United States, stuffed grape leaves are often referred to as "dolmades," but this is not entirely accurate. While dolmades are a type of stuffed grape leaf, they are not the only one. Other variations include dolmas, sarma, and warak enab, just to name a few.
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Dolmas (Stuffed Grape Leaves)
Main Ingredients: Grape Leaves, Yellow Onion, Garlic, Olive Oil, Long
Originating in the Ottoman Empire, dolmas can be found throughout the Middle East, Balkans, and Eastern Europe. They are often served as part of a meze or as a side dish to a main meal. The filling for dolmas can vary but usually includes a combination of rice, herbs, and sometimes meat, such as lamb or beef.
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Vegetarian Stuffed Grape Leaves
Main Ingredients: Grape Leaves, Short Grain Rice, Large Tomato, Parsley
For those who prefer a vegetarian option, stuffed grape leaves can also be made without meat. The filling may include a combination of rice, herbs, and quinoa instead, making for a healthy and flavorful dish.
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Bedouin Stuffed Grape leaves
Main Ingredients: Lamb, Olive Oil, Minced Garlic, Ginger, Ground Cumin
In the Bedouin culture, stuffed grape leaves are a staple dish, often served during special occasions and celebrations. The filling is typically a combination of rice, herbs, and ground beef or lamb, but some variations may include black lentils or chickpeas.
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Meat Stuffed Grape Leaves
Main Ingredients: Grape Leaves, Ground Sirloin, Long Grain White Rice
While many versions of stuffed grape leaves include meat, some cultures, such as the Bedouins, have vegetarian options as well. The meat is often ground, making it easier to roll into the grape leaves. Some variations may also include lamb or beef pieces instead of ground meat for a heartier option.
Main Ingredients: Ground Lamb, Rice, Grape Leaves, Chicken Broth, Lemon
In Lebanon and other Mediterranean countries, lamb is a popular meat used in stuffed grape leaves. The combination of the lamb, rice, and herbs creates a flavorful and aromatic filling that is sure to please any meat lover.
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Dolmas - Greek Stuffed Grape Leaves
Main Ingredients: Long Grain White Rice, Olive Oil, Yellow Onion, Green
In Greece, dolmas are a staple dish, often served as an appetizer or part of a meze. The filling is a combination of rice, herbs, and ground beef or lamb, and the grape leaves are often rolled tightly and steamed until tender. They are then served with a side of lemon wedges and a sprinkle of fresh parsley for a burst of flavor.
Ingredients
1. Grape Leaves
The star ingredient of this recipe is, of course, the grape leaves. You can either use fresh leaves if they are in season, or preserved ones which are available year-round. If using preserved leaves, make sure to soak them in hot water for 15 minutes before using to remove any excess salt.
2. Rice
Rice is the base of the filling for grape leaves. It is important to use a short-grain rice such as arborio or sushi rice, as they have a higher starch content which helps bind the filling together.
3. Herbs
Parsley, dill, and mint are the traditional herbs used in the filling for grape leaves. These herbs add a fresh and vibrant flavor to the dish. Make sure to chop them finely to evenly distribute the flavor throughout the filling.
4. Spices
The key spices in this recipe are allspice and cinnamon. These warm and fragrant spices add depth and complexity to the dish.
5. Lemon Juice
Lemon juice is an essential ingredient in Lebanese grape leaves, as it adds a tangy and citrusy flavor to the dish. Make sure to use freshly squeezed lemon juice for the best results.
6. Olive Oil
Olive oil is used both in the filling and for cooking the grape leaves. It adds a rich and savory flavor to the dish, and also helps to keep the leaves moist and tender.
Instructions
1. Prepare the Filling
In a large bowl, mix together the rice, chopped herbs, spices, lemon juice, and olive oil. The filling should be moist but not too wet.
2. Prep the Grape Leaves
If using fresh grape leaves, blanch them in boiling water for 30 seconds and then shock them in ice water. If using preserved leaves, soak them in hot water for 15 minutes. Remove the stems from the leaves and pat them dry.
3. Fill and Roll the Leaves
Take a grape leaf and place it shiny side down on a flat surface. Place a spoonful of the filling in the center of the leaf and fold the sides towards the center, then roll the leaf tightly to create a compact cylinder. Repeat with the remaining leaves and filling.
4. Cook the Grape Leaves
In a large pot, arrange the rolled grape leaves in a single layer. Add enough water to cover the leaves, and then place a heavy plate on top to keep them submerged. Bring the water to a boil, then reduce the heat and let the leaves simmer for 45 minutes to an hour, until the rice is fully cooked.
5. Serve and Enjoy
Once cooked, remove the grape leaves from the pot with a slotted spoon and place them on a serving dish. You can serve them hot or at room temperature, with a side of tzatziki sauce for dipping. Enjoy the delicious and authentic flavors of Lebanese grape leaves!
Now that you have the recipe, it's time to try it out for yourself. Impress your friends and family with this traditional Lebanese dish that is sure to be a crowd pleaser. Bon appetit!
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