Hoe Koken Stuffed Grape Leaves with Rice and Meat Senzill

Stuffed Grape Leaves with Rice and Meat - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Stuffed Grape Leaves with Rice and Meat! A quick and easy dinner that is ready in under 35 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 There are many variations of hashweh, but the two popular ones are these meat and rice with spices and the the vegetarian version with no meat. Simply filled with rice, ground beef and layered with fresh lemon. 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 their grape leaves with pine nuts and dill.

Form meat into long cigar shape then roll Cover grapes leaves with a small plate turned upside down to keep them from moving and to weigh it down. Add the juice of the second lemon and. Greek Grape Leaves Stuffed with Rice and Herbs (Dolmadakia).

You can cook Stuffed Grape Leaves with Rice and Meat with 18 Ingredients and 6 steps. See the following guide!

1. leaves grape.
2. 1 step.
3. 1 cup rice.
4. 1/2 cup tomato minced.
5. 1/2 cup onion minced.
6. bunch parsley.
7. 1 cup ground beef/chicken (optional).
8. to taste salt and pepper.
9. 1/2 cup olive oil.
10. 3 step.
11. 2 cups water.
12. 1 maggie cube.
13. 1/2 teaspoon chilli powder or more if desired.
14. 1 cup lemon juice or more if desired.
15. 2 step.
16. 1-2 potatoes sliced.
17. 1 tomatoe sliced.
18. meat ribs (optional).

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. Maha says, "Egyptian stuffed grape leaves are not hard to make - but they take forever to roll, and they are eaten in no time! This is why they are Place a teaspoon of the prepared meat/rice filling on the bottom center of the leaf, just above the stem.

1. Wash rice and drain. Combined all ingredients in step 1..
2. Prepare the pot. Arrange slices tomatoes and potatoes on the pot. If wished to add spareribs for more taste, then it's the time. **but it will do without meat**.
3. Stuffing: Get 1 leaf and lay flat on a saucer or plate, scope rice mixture on the middle of the leaf and arrange..
4. Fold the side of the leaf. Then forld the upper part of the leaf then roll to make a log..
5. Arrange each log of stuffed leaf on top of potatoes and tomatoes on the pot. (I used potatoes only coz my daugther don' t like tomatoes.. but i did put in rice mixture 😂😂😂) Repeat until all rice mixture is consumed..
6. Step 3 Dissolve maggie cube with water. Then pour on your pre arranged stuffed grape leaves. (If rice need more water you can add more). Put lemon juice also (if you wish to have a sour taste you can add mor). Salt to taste. Pepper powder if u want it little hot or more. Cover. And let boil for 2 to 3 minutes on high fire. Continue cooking on low fire until rice is cooked.. but make sure it's low enough to not burn the bottom of the pot..

Fold the bottom section up to cover the filling. 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. These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice.