Comment Cuisiner Stuff grape leaves with meat and rice Kostlich

Stuff grape leaves with meat and rice - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Stuff grape leaves with meat and rice! A quick and easy dinner that is ready in under 20 minutes! Dolmathakia me Kima: Stuffed Grape Leaves With Meat and Rice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) These bundles of meat and rice wrapped in rolled grape leaves are a favorite dish in Greece. These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an In Arabic, we call it "warak enab" which means leaves of grapes, and traditionally it's stuffed with rice and meat or rice and veggies. Stuffed Grape Leaves are popular in several Mediterranean countries and in the Middle East. It has different names depending on the region. I prefer to watch the Turks and the Greek fight while eating some of these delicious Meat & Rice Stuffed Grape Leaves.

I suggest you do the same… These stuffed grape leaves are different than the "other" ones you may find at Greek restaurants called dolma. However, no one makes them like my mom does and I have seen other places stuff Do you stuff it with meat or keep it vegetarian? Do you eat your stuffed grape leaves cold or hot? adding the meat mixture into a grape leaves.

You can cook Stuff grape leaves with meat and rice with 35 Ingredients and 9 steps. See the following guide!

1. meat.
2. 1 2/3 lb ground meat.
3. 1 lb pan sausage I used Odoms Tennessee Pride mild.
4. 1 stick butter.
5. 1 large onion chopped.
6. rice.
7. 1 2/3 cup long grain rice.
8. 5 cup water.
9. grape leaves.
10. 32 oz wet one pound dry grape leaves.
11. 4 quart water.
12. 1/4 cup apple cider vinegar.
13. 1/2 cup distilled white vinegar.
14. 1 tbsp salt.
15. 1/2 cup sugar.
16. 1 1/2 tsp baking soda.
17. spices.
18. 2 bay leaf.
19. 1 tsp thyme.
20. 1 tbsp rosemary oil.
21. 1 tsp saffron threads.
22. 1 1/2 tsp marjoram.
23. 1 tsp salt.
24. 1 tsp dillweed.
25. 1 tbsp Hungarian paprika.
26. sauce.
27. 29 oz tomato sauce.
28. 29 oz tomato puree.
29. 1/2 cup sugar.
30. 1 tsp sweet basil.
31. 1 tsp whole leaf oregano.
32. 1 tsp salt.
33. 2 tsp granulated garlic powder.
34. garnish optional.
35. crushed red pepper flakes.

As you're rolling grape leaves you'll want to add them to a pot. I will usually Crisscross them on each row. Very popular in several Mediterranean countries and a family favorite, these Lebanese stuffed grape leaves are filled with meat, rice and lemon juice. Greek Grape Leaves Stuffed with Rice and Herbs (Dolmadakia).

1. Drain and rinse your grape leaves add to the pot of water with vinegar, sugar salt, boil 20 minutes then add baking soda it will bubble up stir well cover remove from heat..
2. Cook your sausage add chopped onion ground meat and butter stir well.
3. After the meat is browned add spices crush the bay leaves up before adding.
4. After spices are in and stirred in well add the rice and water stir in well cover let simmer till water craters form stir once cover amd let sit 20 minutes.
5. Preheat oven 400° Fahrenheit.
6. While that is sitting make your sauce to a pot add sauce amd puree add salt, sugar, oregano, basil, and garlic. Stir bring up to simmer for 15 minutes stirring occasionally after 15 minutes cover remove from heat..
7. Take two leaves put 1 and a half tablespoons of meat rice filling in center fold sides over to middle then roll from bottom to top keeping sides in repeat 47 times.
8. When all are rolled and on pan add sauce on top bake in oven 20-25 minutes.
9. Garnish if you like.

Dolmadakia, the Greek word for dolmas, is one of the most iconic recipes of Greek cuisine and, although there are many varieties, the meatless version is the most common. In the warmer months, try to find and use fresh grape leaves. Rinse well in cold water to wash away any brine. Use imperfect leaves for layering evenly in Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.