How to make stuffed grape leaves

June 10, 2021

stuffed-grape-leaves



 Stuffed grape leaves


Stuffed Grape Leaves is an Arabic appetizer made of rolled grape leaves, stuffed with rice, vegetables, spices, and others. 

Although it is classified as an appetizer, it is considered one of the main dishes in some countries. And it has several names other than grape leaves, it is also called yabraq, varicose leaves, arish paper, dulma, sarma, or yalenge. 

Grape leaves have spread widely among the countries of the Middle East and have become popular eaters in the Eastern Mediterranean, Algeria, Egypt, Iraq, Turkey, Azerbaijan, Greece and the Balkans.


Grape leaves stuffed ingredients


  • 1 kilogram of washed and drained grape leaves

Stuffing:

  • 350g minced meat
  • 2 onions, finely chopped
  • 1 bunch finely chopped parsley
  • 1 bunch finely chopped dill
  • 2 garlic cloves, finely chopped
  • 2 tablespoons of vegetable oil

Sauce Ingredients:

  • 1 cube of chicken stock
  • 1 kg juiced tomatoes
  • ¼ teaspoon black pepper
  • ¼ 1 teaspoon salt



Stuffed grape leaves method


  1. In a deep oiled saucepan, stack unstuffed grape leaves on the bottom.
  2. In a pot over a stove, heat the oil and fry the meat in it, and add the rest of the filling ingredients with constant stirring, then remove from heat.
  3. Roll out the grape leaves, then start stuffing it, stacking it in a pot, flush to the side, and in layers on top of each other.
  4. Cover the stuffed with the sauce, then add the chicken stock cube and a little water.
  5. Cover the pot and leave it on a high heat until the water boils, then reduce the heat and leave the pot until it is cooked for about an hour. Then his feet hot.


Vine leaves stuffed with minced meat and rice


Vine leaves stuffed ingredients with minced meat and rice


  • 1 kg vine leaves

Stuffing:

  • 2 cups rice
  • 500 g minced meat
  • 2 onions, finely chopped
  • 1 bunch finely chopped parsley
  • 1 bunch finely chopped dill
  • 2 garlic cloves, finely chopped
  • 2 tablespoons of vegetable oil

Sauce Ingredients:

  • 1 cube of chicken stock
  • 1 kg juiced tomatoes
  • ¼ teaspoon black pepper
  • ¼ 1 teaspoon salt

How to make stuffed grape leaves with minced meat and rice


  1. Wash grape leaves and drain well.
  2. Start preparing the filling, in a saucepan of hot oil on a stove, add onions, garlic, rice, then the meat, and stir a little with each addition. Then add the rest of the ingredients for the filling.
  3. In a pot over a fire, cover the bottom with unstuffed grape leaves, then start stuffing the vine leaves and stacking them together in layers.
  4. Cover the top of the pot with tomato juice, add the chicken stock cube and the spices, then leave the saucepan on the stove until it boils.
  5. Reduce the heat and leave it for an hour, then serve hot immediately after it is done.


Vine leaves stuffed with lamb meat


Vine leaves stuffed ingredients with lamb meat


  • 500 grams boiled grape leaves
  • 800 g of rice
  • 2 cubes of chicken stock
  • 5 cups of water
  • 1 chopped potato
  • 1 onion, chopped
  • 1 bunch of mint
  • 1 lemon, squeezed
  • 500 grams lamb
  • ¼ 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup corn oil
  • 15 g garlic


How to make stuffed vine leaves with lamb meat


  1. Prepare the amount of rice and wash it well, and add spices, garlic, salt and a cube of chicken stock with oil and lemon juice, and stir all this well.
  2. Stuff grape leaves with dazzling rice and roll it until the quantity is finished.
  3. In an empty saucepan, put layers of potatoes, onions, mint and a quantity of lamb on the floor, then put the grape leaves and stack it close together as layers, then add the broth, which is lukewarm water, a cube of chicken stock, salt and spices.
  4. Leave the pot on the fire until the meat is tender. And his feet hot.


Stuffed grape leaves with pomegranate molasses


Ingredients of stuffed grape leaves with pomegranate molasses


  • 2 cups Egyptian rice
  • 1 cup chopped parsley
  • 2 chopped tomatoes
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons of olive oil
  • 3 tablespoons of lemon juice
  • 3 tablespoons of pomegranate molasses
  • 1 tablespoon of crushed mint
  • 500 grams boiled grape leaves


How to make stuffed grape leaves with pomegranate molasses


  1. In a bowl, put the rice, parsley, dried mint, tomatoes, salt and black pepper and mix well.
  2. Pour the olive oil, lemon juice, then add the pomegranate molasses and stir again until the ingredients are mixed.
  3. Roll out the boiled vine leaves, put a small amount of the filling in the center of each leaf, then roll it into a roll with the ends tightly sealed.
  4. Put the vine leaves in a pot over the stove, immerse it in water, then leave the pot on a fire for about 60 minutes on a low heat until the vine leaves are soft.

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