Stuffed_grape_leaves_with_rice_and_meat
Stuffed_grape_leaves_with_rice_and_meat

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, stuffed_grape_leaves_with_rice_and_meat. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

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. Lebanese Stuffed Grape Leaves are my all-time favorite dish that I grew up eating and actually grew up helping my mom make! 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.

Stuffed_grape_leaves_with_rice_and_meat is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Stuffed_grape_leaves_with_rice_and_meat is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have stuffed_grape_leaves_with_rice_and_meat using 13 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Stuffed_grape_leaves_with_rice_and_meat:
  1. Get Rice filling ingredients:
  2. Prepare 3 cups egyptian rice
  3. Prepare 500 grams minced meat
  4. Make ready 1/2 teaspoon 7 spices
  5. Get 1 teaspoon salt
  6. Make ready Boiling grape leaves:
  7. Make ready 1 kg grape leaves pressed
  8. Get Ingredients, needed to cook the stuffed grape leaves:
  9. Take 2 kgs of lamb boned meat (Lamb Neck, lamb rack, meat slices,..
  10. Make ready 500 g lamb sliced Leah
  11. Prepare 2 cups lemon juice
  12. Take 1 tablespoon salt
  13. Get suitable quantity of water to cover the whole stuffed wrapped

I've also seen versions with raisins, walnuts, pine nuts. Stuffed grape leaves with rice and meat. Grape leaves stuffed with meat and rice on a plate. horizontal Dolma - stuffed grape leaves with rice and meat. Traditional Caucasian, Ottoman, Turkish and Greek cuisine Traditional Middle Eastern dolma or tolma.

Steps to make Stuffed_grape_leaves_with_rice_and_meat:
  1. Filling preparation: - wash and drain the rice very well.
  2. Add the minced meat, 7 spices and salt.
  3. Mix ingredients well, until all has combined
  4. Boiling Grape leaves:soak grape leaves in a wide container, for no less than 5 hours, changing the water continuously, to rinse off extra salt.
  5. Wrapping grape leaves: - place grape leaves on a soft surface (tray,plate etc) add a suitable quantity of rice filling in the centre of the leaf
  6. Pinch or trim off any long or tough stems. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder.
  7. Repeat with the remaining grape leaves and filling.
  8. Cooking preparation: - - Wash meat, Leah, bones then bring to boil to get rid of extra fats and foam.
  9. Wash meat again
  10. In a wide pot, put the meat first, add a pinch of 7 spices and salt.
  11. Layer the grape leaves in a row around the pot, in a presentable order.
  12. Add salt and lemon juice.
  13. Cover with water. Place a heavy weight on top and cover the pot.
  14. Put on medium heat till boiling.
  15. When boiled, lower the heat and leave for no less than 12 hours, check continuously the quantity of water.
  16. Before turning off the stove, take off the cover and the heavy weight. Allow the grape leaves to toast a little.
  17. Turn the pot of grape leaves in an appropriate dish. Serve  hot.
  18. Chefs tip: - If grape leaves are fresh, cook for 7 hours.
  19. By: Bara'a Choughari

Grape leaves stuffed with meat and rice. Greek stuffed grape leaves, commonly called domas, are a fresh and healthy finger food that is also popular in Turkey, the Middle East and the Balkans. Use plain water or vegetable broth. 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 then cover with water until grape.

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