Stuff grape leaves with meat and rice
Stuff grape leaves with meat and rice

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, stuff grape leaves with meat and rice. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Stuff grape leaves with meat and rice is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Stuff grape leaves with meat and rice is something which I’ve loved my entire life.

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. These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece.

To begin with this particular recipe, we have to prepare a few components. You can have stuff grape leaves with meat and rice using 35 ingredients and 9 steps. Here is how you cook it.

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

The stuffed grape leaves with meat, rice or other ingredients can be found in many cuisines around the world, they are delicious and not very difficult to make. The recipe is great for Easter and it also feeds a crowd. I usually buy my grape leaves in a jar, from the specialty stores around Minneapolis. These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice.

Steps to make Stuff grape leaves with meat and rice:
  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

Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of 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.

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