Stuffed_grape_leaves_with_rice_and_meat
Stuffed_grape_leaves_with_rice_and_meat

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed_grape_leaves_with_rice_and_meat. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Delicious Stuffed Grape Leaves From Greece. Get Some Today Gather the ingredients. Carefully unroll the leaves (do not separate them). Knead all ingredients in a bowl.

To get started with this recipe, we must prepare a few ingredients. You can cook stuffed_grape_leaves_with_rice_and_meat using 13 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Stuffed_grape_leaves_with_rice_and_meat:
  1. Take Rice filling ingredients:
  2. Prepare 3 cups egyptian rice
  3. Take 500 grams minced meat
  4. Prepare 1/2 teaspoon 7 spices
  5. Prepare 1 teaspoon salt
  6. Take Boiling grape leaves:
  7. Get 1 kg grape leaves pressed
  8. Prepare Ingredients, needed to cook the stuffed grape leaves:
  9. Prepare 2 kgs of lamb boned meat (Lamb Neck, lamb rack, meat slices,..
  10. Take 500 g lamb sliced Leah
  11. Prepare 2 cups lemon juice
  12. Take 1 tablespoon salt
  13. Make ready suitable quantity of water to cover the whole stuffed wrapped

A classic Greek recipe, Stuffed Grape Leaves with Meat and Rice (Dolmades) are a delicious appetizer. Ground turkey, spearmint, dill, and onion, rolled in a grape leaf and covered in a delicious Avgolemono sauce. Stuffed grape leaves can be vegetarian (stuffed with rice and herbs) or contain meat. This version of stuffed grape leaves is stuffed with rice, group meat and herbs.

Steps to make Stuffed_grape_leaves_with_rice_and_meat:
  1. Filling preparation: - wash and drain the rice very well.
  2. Add the minced meat, 7 spices and salt.
  3. Mix ingredients well, until all has combined
  4. Boiling Grape leaves:soak grape leaves in a wide container, for no less than 5 hours, changing the water continuously, to rinse off extra salt.
  5. Wrapping grape leaves: - place grape leaves on a soft surface (tray,plate etc) add a suitable quantity of rice filling in the centre of the leaf
  6. Pinch or trim off any long or tough stems. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder.
  7. Repeat with the remaining grape leaves and filling.
  8. Cooking preparation: - - Wash meat, Leah, bones then bring to boil to get rid of extra fats and foam.
  9. Wash meat again
  10. In a wide pot, put the meat first, add a pinch of 7 spices and salt.
  11. Layer the grape leaves in a row around the pot, in a presentable order.
  12. Add salt and lemon juice.
  13. Cover with water. Place a heavy weight on top and cover the pot.
  14. Put on medium heat till boiling.
  15. When boiled, lower the heat and leave for no less than 12 hours, check continuously the quantity of water.
  16. Before turning off the stove, take off the cover and the heavy weight. Allow the grape leaves to toast a little.
  17. Turn the pot of grape leaves in an appropriate dish. Serve  hot.
  18. Chefs tip: - If grape leaves are fresh, cook for 7 hours.
  19. By: Bara'a Choughari

Stuffed grape leaves can be vegetarian (stuffed with rice and herbs) or contain meat. This version of stuffed grape leaves is stuffed with rice, group meat and herbs. See recipes for Stuffed Grape Leaves with Rice and Meat too. Stuffed Grape Leaves with Rice and Meat step by step. Arrange slices tomatoes and potatoes on the pot.

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