Best Elaines Dolmathes Stuffed Grape Leaves Recipes

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DOLMADES: STUFFED GRAPE LEAVES



Dolmades: Stuffed Grape Leaves image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 36 dolmades; 6 to 12 servings

Number Of Ingredients 27

1/4 cup plus 1 cup olive oil
2 medium yellow onions, finely chopped
3 cloves garlic, minced
1/2 cup pine nuts
1 cup long-grain rice
1 teaspoon salt
1/2 cup golden raisins
1 tablespoon minced mint
2 lemons, juiced
1 (8-ounce) jar grape leaves, or 36 medium-sized fresh leaves
Kicked Up Tzatziki, recipe follows
1 medium cucumber, peeled, sliced in half, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1/2 teaspoon salt
1 teaspoon dill or oregano
1 clove garlic, minced
1/2 teaspoon Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onions and saute until translucent, about 6 minutes. Add the garlic and pine nuts and saute for 2 minutes. Transfer to a large mixing bowl and allow to cool slightly. Add the rice, salt, raisins, mint and juice of 1 lemon to the bowl with the onion mixture and mix well. Set aside.
  • Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
  • To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place 1 to 2 teaspoons of rice filling near the stem end of the leaf. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
  • Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Combine the remaining cup of olive oil and juice of 1 lemon, and pour over the dolmades. Cover with a heavy plate or baking dish and add water to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
  • Serve at room temperature, with Kicked Up Tzatziki as a dipping sauce.
  • In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

DOLMATHES (STUFFED GRAPE LEAVES)



Dolmathes (Stuffed Grape Leaves) image

These are great as an appetizer as well as a main course. If you're going to go to the trouble of making them - why not double the batch and really have some fun?

Provided by evelynathens

Categories     One Dish Meal

Time 2h15m

Yield 50 dolmathes, 6-8 serving(s)

Number Of Ingredients 15

1 (1 lb) jar grape leaves, packed in brine
1/2 cup olive oil
2 large onions, finely chopped
4 green onions, finely chopped
1 1/2 cups long-grained converted rice
1 cup water
2 tablespoons chopped fresh spearmint (or 1 tblsp dried, crumbled)
3 tablespoons chopped fresh dill (don't use dried no matter what)
1/3 cup pine nuts, toasted
1/3 cup currants
1 1/2-2 cups water (enough to just cover dolmathes along with olive oil)
3/4 cup olive oil
1 lemon, juice of
lemon juice, for serving at table
Greek yogurt, for serving at table

Steps:

  • Saute onions in ½ cup olive oil until translucent.
  • Wash and drain rice well and add to onion along with 1 cup of water.
  • Cook for 10 minutes.
  • Add herbs, pine nuts, currants and salt and white pepper to taste.
  • Set aside to cool.
  • Prep leaves by rinsing well under running water and blanch in boiling water for 2-3 minutes.
  • Cut off any tough stems by cutting a V around the stem, and discarding stem.
  • Place 1 leaf on flat surface, shiny side down, add 1 teaspoon of filling and roll LOOSELY (as for a tiny eggroll, tucking in sides first and then rolling up), as rice will expand during cooking.
  • Place seam side down on bottom of large saucepan which has been covered with a layer of thicker grape leaves (rejects from your jar - they may be very thick, therefore, not tender or torn and not suitable for being used as a wrapper- these protect the dolmathes from scorching).
  • Repeat each grape leaf in same manner until all are used, packing them in tight- one next to the other- seam side down.
  • Add 1 1/2- 2 cups water, dash salt, 3/4 cup olive oil and the juice of 1 lemon (enough liquid to just cover the dolmathes).
  • Cover with a heavy plate to keep dolmathes immersed in liquid, and simmer for 45 minutes, or until rice is cooked.
  • Serve cold or at room temperature as a'meze'.
  • Nice served with a squeeze of lemon and/or a dollop of greek yogurt on top.
  • For Vegan option omit the yogurt.

Nutrition Facts : Calories 721.9, Fat 52.2, SaturatedFat 7, Sodium 2168.8, Carbohydrate 59.3, Fiber 2.9, Sugar 8.3, Protein 8.9

STUFFED GRAPE LEAVES (DOLMADES)



Stuffed Grape Leaves (Dolmades) image

Another great recipe from the Silver Palate. I lived in Greece for four years and dolmades were one of my favorite foods. These are delicious hot or cold. Get your family to help you roll these up - it's fun!

Provided by appleydapply

Categories     Lamb/Sheep

Time 2h

Yield 8 serving(s)

Number Of Ingredients 8

1 (8 ounce) jar grape leaves
1 lb very-lean ground lamb
1 (16 ounce) can tomatoes
1 cup long-grain rice
1/3 cup olive oil
2 bunches green onions, chopped
3 cups loosely packed mint leaves, chopped
2 lemons, juice of

Steps:

  • To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them (be careful not to tear them). Set aside.
  • Chop the canned tomatoes finely (I process in a food processor). Combine the lamb, tomatoes and their liquid, rice, olive oil, scallions, and mint.
  • Lay a grape leaf, vein side up with stem pointing toward you, on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the rice to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot.
  • Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil; reduce heat and simmer for 1 hour.
  • Serve hot or cold.

Nutrition Facts : Calories 373, Fat 23.2, SaturatedFat 7.2, Cholesterol 41.4, Sodium 860.7, Carbohydrate 28.7, Fiber 2.6, Sugar 2.5, Protein 13.7

DOLMADES (STUFFED GRAPE LEAVES)



Dolmades (Stuffed Grape Leaves) image

Greek dolmades are my favorite at greek restaurants. You'll find grape leaves in a glass jar, usually in store with a good middle eastern section. These are good hot, or even better the next day cold, right from the refrigerator!

Provided by Gillian Spence

Categories     Greek

Time 3h

Yield 20-30 dolmades, 6-8 serving(s)

Number Of Ingredients 14

1 lb lamb, coarsely ground
1 teaspoon allspice
2 garlic cloves, crushed
salt & freshly ground black pepper
2 cups chicken broth
1 lemon, juice of
30 grape leaves
1 cup yellow onion, chopped
1 cup long grain rice
1/2 cup olive oil
1/4 cup fresh Italian parsley, chopped
1 tablespoon dried dill
1 lemon, juice of
2 tablespoons mint

Steps:

  • Mix all the ingredients for the filling (onions through salt & pepper). Pick out the smallest leaves in the jar for lining the pot with.
  • Cut off the stems from the grape leaves. Put a leaf on the counter, shiny side down. Roll the filling into a ¾ inch ball, and place near the broad end of the leaf. Fold over left and right segments, then roll the ball up in the leaf toward the tip. Don't wrap too tightly, as the rice needs to expand. Place the packet loose side down in a 2 quart heavy lidded kettle (lined with some of the smaller leaves). Place the dolmades close to one another so they will not come undone while cooking. Cover the first layer with another layer of small leaves, and continue to layer until all dolmades are used.
  • Place a heavy plate on top of the dolmades to act as a weight during cooking. Mix the chicken stock and lemon juice for the broth, and add to leaves in pot. Cover and bring to a simmer. Cook for one hour, remove from heat and allow to cool for another hour. Don't remove the lid, or the leaves will oxidize and darken.
  • Serve with Tzaziki sauce.
  • http://www.recipezaar.com/rz.143524.

Nutrition Facts : Calories 431.7, Fat 26.7, SaturatedFat 5.9, Cholesterol 40, Sodium 861.3, Carbohydrate 32.5, Fiber 1.2, Sugar 1.8, Protein 15.9

DOLMAS (STUFFED GRAPE LEAVES)



Dolmas (Stuffed Grape Leaves) image

The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.

Provided by WhirledPeas

Categories     Side Dish     Rice Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, minced
1 ½ cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed

Steps:

  • Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
  • Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
  • Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
  • Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
  • Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g

MUM'S DOLMATHES (STUFFED GRAPE LEAVES)



Mum's Dolmathes (Stuffed Grape Leaves) image

These are a different version of dolmathes, already posted by Evelyn #59756. Its the way my mum makes them.

Provided by katia

Categories     Vegetable

Time 2h30m

Yield 50 serving(s)

Number Of Ingredients 10

1 lb grape leaves
1/2 cup olive oil
2 large onions, chopped
4 green onions, chopped
1 1/2 cups long-grain rice
3 tablespoons fresh dill
1 tablespoon fresh spearmint
1 lemon, juice of
salt
pepper

Steps:

  • Put the onions in a bowl with water and let them stand for 10 minutes. Wash them well and drain.
  • Wash and drain the rice.
  • Add in a bowl the rice, onions, the herbs, the seasonings and 1 tablespoon olive oil.
  • Rinse the leaves under running water and blanch in boiling water for 2 minutes.
  • Place 1 leave on a counter, shiny side down and add 1 teaspoon of the rice filling. Roll but let it loose a lot, because the rice will expand. Continue with all the other leaves.
  • Place the dolmathes in a saucepan and add 2 cups of warm water. Add a pinch of salt, and the olive oil. Let it boil and reduce the heat to low. After 10 minutes add 1/2 cup of water and the lemon juice. Simmer for 30 minutes more.
  • Serve cold as an appetizer or as a full vegan dinner with a salad.
  • Nice served with a dollop of Greek yogurt on top.

Nutrition Facts : Calories 48.8, Fat 2.4, SaturatedFat 0.3, Sodium 259.8, Carbohydrate 6.3, Fiber 0.2, Sugar 0.3, Protein 0.9

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