Stuffed Grape Leaves
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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 45 dk.
- Porsiyon
- 4
- Zorluk
- Orta
Ön hazırlık
Malzemeler
rolling
- 45 adetjarred grape leaf, rinsed and separated
lining
- 5 adetjarred grape leaf, rinsed, for lining pot (can be torn or imperfect)
filling
- 450 gground beef
- 100 glong-grain white rice, uncooked
- 1 adetyellow onion, finely chopped
- 15 gfresh parsley, chopped
- 7 gfresh mint, chopped
- 2 yemek kaşığıolive oil
- 1,5 çay kaşığısalt
- 0,5 çay kaşığıblack pepper, freshly ground
cooking liquid
- 480 mlwater
- 60 mllemon juice, freshly squeezed
- 2 yemek kaşığıolive oil
garnish
- 1 adetlemon, cut into wedges, for serving(isteğe bağlı)
Ekipman
heatproof plate · large heavy-bottomed pot with lid · large bowl · cutting board · knife
Hazırlanışı
Adım adım
- 1
Gently rinse all the grape leaves under cool water to remove the brine. Carefully separate them to avoid tearing and set aside.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 3
Mix the filling ingredients thoroughly with your hands until well combined.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 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.
Yaklaşık 30 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 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.
Yaklaşık 4 dk.
- 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.
Yaklaşık 50 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Tazeliğini koruyun
Store leftovers in an airtight container in the refrigerator.
Reheat gently in a covered pan over low heat with a splash of water, or in the microwave.