Recette stuffed grape leaves (beef) Heerlijk

stuffed grape leaves (beef) - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this stuffed grape leaves (beef)! A quick and easy dinner that is ready in under 40 minutes! This favorite stuffed grape leaf has dill, mint, ground beef, and rice. You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use. A traditional accompaniment for dolmathakia is avgolemono, a sauce made of eggs and lemon juice. 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 appetizer! This Stuffed Grape Leaves recipe has ground beef, lemon, herbs, and other delicious ingredients for a great addition to any appetizer platter!

Every time I make stuffed grape leaves I hope that I will finally grow tired of them. Stuffed grape leaves, also known as dolmas, are a popular cuisine in Israel and have certain characteristics we associate with that part of the world (lamb spiced with baharat, for example), but they actually have a long culinary history across the Middle East, as well as in Greece and Turkey. Stuffed Grape Leaves are popular in several Mediterranean countries and in the Middle East.

You can cook stuffed grape leaves (beef) with 20 Ingredients and 10 steps. See the following guide!

1. filling.
2. 1 1/3 lb thin mock tender steaks.
3. 1 lb ground chuck beef.
4. 1/4 cup skunkmonkeys Geek seasoning see my recipe.
5. 1/4 cup olive oil.
6. 1/4 cup Concorde grape wine.
7. 1 large onion chopped.
8. 1 can beef broth 15 ounce can.
9. 2 cup minute rice.
10. 2 tbsp minced garlic heaping.
11. wrapping.
12. 1 jar 30 ounce of grape leaves rinse well.
13. sauce.
14. 2 can tomato sauce 30 ounces total.
15. 1 1/2 tsp skunkmonkeys Greek seasoning.
16. 1/4 cup sugar.
17. 1 tsp salt.
18. 1 tsp granulated garlic powder.
19. topping.
20. 2 tbsp grated Romano cheese.

It has different names depending on the region. The Greek call it dolmathes and the Egyptian and the Lebanese call it Mahshi Wara' inab. But you can call it… stuffed grape leaves! Stuffed grape leaves known as "Warak Enab" in Arabic, is a Lebanese dish of spiced rice and beef rolled in grape leaves and simmered in a Lemony broth.

1. preheat oven 450°F Fahrenheit.
2. put the chuck and thinly slice the steak into bag add the Greek seasoning and wine and oil to it let sit 30 mimutes.
3. to a pan add chopped onions and minced garlic to the pan add the meat after about 1 minute.
4. let cook with cover on stirring occasionally till meat is brown dont drain add beef broth.
5. let cook 5 minutes add rice stir well turn off heat cover let sit.
6. spread wax paper down lay leaf out flat you may need 2 per roll.
7. add filling fold the sides in amd roll.
8. add to pan do this till done put into oven.
9. make sauce add all ingredients for sauce into pot and simmer 10 minutes.
10. pen oven pour sauce over the top cook 20 minutes pull out add cheese.

Stuffed grape leaves are a very popular dish all around the world. Just off the top of my head, I can think of a Greek version, a Turkish version. These stuffed grape leaves are filled with ground beef. At one net carb per roll, they fit into any low carb lifestyle. I was lucky to find a couple of jars of grape leaves on clearance at my local grocery store this weekend and a huge pack of discounted ground beef.