Stuffed vine leaves
Stuffed vine leaves

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, stuffed vine leaves. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stuffed vine leaves is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Stuffed vine leaves is something which I’ve loved my entire life.

Traditional oriental dolma in sorrel leaf on table,food background,close up Stuffed vine leaves and Mediterranean antipasti closeup. Dolma to the Christmas and New Year's. One of the best summer recipes !

To begin with this particular recipe, we have to first prepare a few components. You can cook 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. Take 2 large jars vine leaves in brine.
  2. Take 2 1/2 cups/800g long grain rice
  3. Get 2 cups extra virgin olive oil
  4. Make ready 5 large onions
  5. Make ready 10 spring onions
  6. Prepare 1 cup picked chopped fresh mint or 5 tbsp mint sauce
  7. Take 4 tbsp crushed garlic
  8. Make ready 2 cups pine nuts
  9. Prepare 1 cup chopped dill
  10. Take 2 cups chopped coriander
  11. Take 1 cup lemon juice
  12. Prepare 2 tbsp salt
  13. Take 2 tbsp fresh ground black pepper
  14. Get 3 cups cold water

Vine leaves stuffed with meat and rice Stuffed vine leaves , Lebanese Cuisine. Stuffed vine leaves served on a restaurant plate, on black backround Stuffed grape vine leaves are known as "Dolmades" and can be served as an appetizer or a main course. Place a spoonful of stuffing on each leaf and press the stuffing together to make it compact. 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.

Steps 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.

On a work surface, lay out several vine leaves, their points at the top and the smooth sides down. Preparation - Vine leaves : Wash the leaves in cold water and add (individually) to a pot of salted, boiling water. Arrange the leaves so that they lay open and flat in the pot. Cover with the remaining leaves then cover with a plate. 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.

So that is going to wrap this up with this exceptional food stuffed vine leaves recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!