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Israeli Stuffed Vine Leaves

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Ingredients

Adjust Servings:
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

Nutritional information

351.3
Calories
228 g
Calories From Fat
25.3 g
Total Fat
5 g
Saturated Fat
25.7 mg
Cholesterol
2331.4 mg
Sodium
23.3 g
Carbs
1.2 g
Dietary Fiber
4.9 g
Sugars
11.3 g
Protein
173g
Serving Size

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Israeli Stuffed Vine Leaves

Features:
    Cuisine:

    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.

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Israeli Stuffed Vine Leaves, 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 , 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


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    Steps

    1
    Done

    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.

    2
    Done

    Soak the Prunes in Water For 3 Hours; Remove and Coarsely Chop.

    3
    Done

    Coarsely Chop the Cherries and Raisins.

    4
    Done

    Combine All the Ingredients Except the Vine Leaves, Lemon Slices, and Oil.

    5
    Done

    Use the Mixture to Stuff the Leaves That You Will Roll Up Into 2 Inch Rolls While Tucking in the Edges.

    6
    Done

    Cover the Bottom of a Shallow Pan With Half the Lemon Slices; Arrange the Rolled Vine Leaves on Top.

    7
    Done

    Top That With the Remaining Lemon Slices; Pour in the Olive Oil and 2 Cups Water.

    8
    Done

    Cook Over Medium Heat For 1 Hour.

    9
    Done

    to Serve Hot: Remove Leaves With a Slotted Spoon and Serve on a Lemon Slice (from the Bottom Layer).

    10
    Done

    to Serve Cold: Discard All the Lemon Slices and Chill the Leaves Well.

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    Imani Hurley

    BBQ enthusiast known for his expertly smoked and tender meats.

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