0 0
Savory Meat-Stuffed Grape Leaves Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/3 cup olive oil
1/2 cup onion, finely chopped
1/2 cup green onion, chopped
1 lb lean ground lamb or 1 lb ground beef
1/2 cup raw rice
2 tablespoons pine nuts or 2 tablespoons chopped almonds
1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
water
1 (16 ounce) jar grape leaves, drained
3 tablespoons lemon juice
2 tablespoons olive oil

Nutritional information

72.3
Calories
49 g
Calories From Fat
5.5 g
Total Fat
1.7 g
Saturated Fat
23.4 mg
Cholesterol
377.7 mg
Sodium
3.5 g
Carbs
0.1 g
Dietary Fiber
0.2 g
Sugars
2.5 g
Protein
1794g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Savory Meat-Stuffed Grape Leaves Recipe

Features:
  • Spicy
Cuisine:

    Looking forward to making some yum

    • 155 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Stuffed Grape Leaves (With Meat), This is from the old McCalls Cooking School collection I haven’t tried the egg and lemon sauce, but the grape leaves themselves are absolutely delicious , Looking forward to making some yum


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In 1/3 Cup Hot Oil in 12-Inch Skillet, Saute Onion and Green Onion, Stirring Until Golden - 5 Minutes. Add Lamb; Cook, Stirring Until Lamb Is No Longer Pink - 10 Minutes. Add Rice, Nuts, Dill Salt, Pepper and 3/4 Cup Water. Simmer, Covered, 10 Minutes, Until Water Is Absorbed.

    2
    Done

    Remove from Heat. Turn Into Bowl to Cool 30 Minutes Before Stuffing Grape Leaves. Meanwhile, Separate Grape Leaves. Rinse Well in Cold Water to Wash Away Any Brine. Dry Well on Paper Towels. Use Imperfect Leaves For Layering Evenly in the Bottom of the Skillet.

    3
    Done

    Lay Leaves, Shiny Side Down, on Flat Surface.put 1 Tablespoon Lamb Mixture in Center of Each Leaf; Fold Sides Over Filling; Roll Up, Starting from Narrow End. Do not Roll Too Tightly; Rice Needs Room to Expand. Fill Skillet With Closely Fitted Layers of Stuffed Leaves.

    4
    Done

    Pour Lemon Juice, 2 Tablespoons Olive Oil and 1 Cup Cold Water Over Them. Put Heavy Plat, Upside Down, on Top to Prevent Leaves from Unrolling. Bring to Boiling; Simmer, Covered, Until Liquid Is Absorbed - 30 Minutes. Cool in Skillet, If Serving Cold as an Appetizer.

    5
    Done

    With Slotted Utensil, Lift Out of Liquid Onto Serving Plate.

    6
    Done

    If Serving Warm With Egg-and-Lemon Sauce: in Small Saucepan Over Direct Heat, Melt 2 Tablespoons Butter. Remove from Heat; Stir in 3 Tablespoons Flour and 1/2 Teaspoon Salt; Mix Until Smooth.

    7
    Done

    Stir in 1 Can Chicken Broth and 3 Tablespoons Lemon Juice. Cook Over Low Heat, Stirring, Until Boiling. in Small Bowl, Beat 4 Egg Yolks Slightly; Beat in Small Amount of Hot Mixture. Slowly Return to Pan, Stirring Until Thick. Remove from Heat. Makes 2 Cups.

    Avatar Of Joseph Reed

    Joseph Reed

    Pitmaster specializing in smoking and grilling meats to perfection.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Flax Seed Bread Bread Machine
    previous
    Flax Seed Bread Bread Machine
    Rosemary Almonds
    next
    Rosemary Almonds
    Flax Seed Bread Bread Machine
    previous
    Flax Seed Bread Bread Machine
    Rosemary Almonds
    next
    Rosemary Almonds

    Add Your Comment

    14 − three =