ISRAELI STUFFED VINE LEAVES

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Israeli Stuffed Vine Leaves image

Similar to Greek Dolmas, but more interestingly filled with fruits and ground beef along with the rice. This recipe comes from Daniel Rogov, a restaurant and wine critic as well as a culinary contributor to newspapers in Europe and the United States.

Provided by threeovens

Categories     Rice

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb grape leaves (fresh or frozen)
3/4 cup pitted prunes
1/4 cup cherries, pitted
1/4 cup seedless raisin
1/2 lb ground beef
1/4 cup rice, uncooked
2 tablespoons fresh parsley, minced
1 tablespoon fresh mint leaves, chopped
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground turmeric
1/2 cup olive oil
2 lemons, sliced thin

Steps:

  • To prepare the grape leaves: If using fresh, soak for 5 to 6 minutes in hot water. If using canned, soak for 5 to 6 HOURS in cold water. For either, gently squeeze dry with clean kitchen towels.
  • Soak the prunes in water for 3 hours; remove and coarsely chop.
  • Coarsely chop the cherries and raisins.
  • Combine all the ingredients except the vine leaves, lemon slices, and oil.
  • Use the mixture to stuff the leaves that you will roll up into 2 inch rolls while tucking in the edges.
  • Cover the bottom of a shallow pan with half the lemon slices; arrange the rolled vine leaves on top.
  • Top that with the remaining lemon slices; pour in the olive oil and 2 cups water.
  • Cook over medium heat for 1 hour.
  • To serve hot: Remove leaves with a slotted spoon and serve on a lemon slice (from the bottom layer).
  • To serve cold: Discard all the lemon slices and chill the leaves well.

Nutrition Facts : Calories 351.3, Fat 25.3, SaturatedFat 5, Cholesterol 25.7, Sodium 2331.4, Carbohydrate 23.3, Fiber 1.2, Sugar 4.9, Protein 11.3

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