AppetizerMain Course

Stuffed Grape Leaves

Name: Stuffed Grape Leaves
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: mediterranean, greek
Ingredients: 45 pcs jarred grape leaf rinsed and separated; 5 pcs jarred grape leaf rinsed, for lining pot (can be torn or imperfect); 450 g ground beef; 100 g long-grain white rice uncooked; 1 pcs yellow onion finely chopped; 15 g fresh parsley chopped; 7 g fresh mint chopped; 2 tbsp olive oil; 1.5 tsp salt; 0.5 tsp black pepper freshly ground; 480 ml water; 60 ml lemon juice freshly squeezed; 2 tbsp olive oil; 1 pcs lemon cut into wedges, for serving (optional)

Tender grape leaves are filled with a savory mixture of ground beef, rice, and fresh herbs. These classic dolmades are gently simmered in a light lemon broth until perfectly cooked, making a delicious appetizer or main course.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium

Mise en place

Ingredients

rolling

45 pcsjarred grape leaf, rinsed and separated

lining

5 pcsjarred grape leaf, rinsed, for lining pot (can be torn or imperfect)

filling

450 gground beef
100 glong-grain white rice, uncooked
1 pcsyellow onion, finely chopped
15 gfresh parsley, chopped
7 gfresh mint, chopped
2 tbspolive oil
1.5 tspsalt
0.5 tspblack pepper, freshly ground

cooking liquid

480 mlwater
60 mllemon juice, freshly squeezed
2 tbspolive oil

garnish

1 pcslemon, cut into wedges, for serving(optional)

Equipment

heatproof plate · large heavy-bottomed pot with lid · large bowl · cutting board · knife

The method

Step by step

1
Gently rinse all the grape leaves under cool water to remove the brine. Carefully separate them to avoid tearing and set aside.
About 5 min
Cook’s note: If you find some leaves are torn, set them aside to use for lining the pot.
2
In a large bowl, combine the ground beef, uncooked rice, chopped onion, parsley, mint, salt, black pepper, and the olive oil designated for the filling.
About 5 min
3
Mix the filling ingredients thoroughly with your hands until well combined.
About 2 min
Cook’s note: Don't overmix, or the meat can become tough. Just mix until everything is evenly distributed.
4
Lay a grape leaf on your work surface, shiny-side down and stem-end towards you. Place about a tablespoon of the filling near the stem end.
About 1 min
5
Fold the bottom of the leaf up over the filling, then fold in both sides, and roll it up tightly into a small cylinder.
About 30 min
Cook’s note: Roll snugly but not too tightly, as the rice will expand during cooking.
6
Line the bottom of a large, heavy-bottomed pot or Dutch oven with the reserved pot-lining grape leaves.
About 1 min
Cook’s note: This prevents the stuffed leaves from sticking to the bottom and scorching.
7
Arrange the rolled grape leaves snugly in the pot, seam-side down. You can stack them in layers if necessary.
About 1 min
Cook’s note: Packing them closely helps them keep their shape while cooking.
8
Pour the lemon juice and the remaining olive oil over the rolls. Add enough water to come about halfway up the sides of the dolmades.
About 1 min
9
Place a small, heatproof inverted plate on top of the rolls to keep them submerged. Bring the liquid to a gentle boil over medium-high heat.
About 4 min
10
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 50 minutes, or until the rice is cooked through and the leaves are tender.
About 50 min
Cook’s note: Check occasionally to ensure there is still liquid in the pot; add a splash more hot water if it looks dry.
11
Remove the pot from the heat and let it rest, covered, for at least 10 minutes before serving.
About 10 min
Cook’s note: This allows the flavors to meld and the rolls to firm up slightly.
12
Serve the stuffed grape leaves warm or at room temperature, with lemon wedges on the side for squeezing.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat gently in a covered pan over low heat with a splash of water, or in the microwave.