I use lots of lemon juice, tomato paste, some spices, chicken broth or lamb broth and let them cook nice and slow. The cooking liquid is also very important as this marinates the leaves and infuses the entire pot with flavor. If they are loose or large, you do not achieve the juicy stuffing. I find that rolling these leaves small and tight is half the success of this recipe. The perfect amount of filling is very carefully tucked into the leaf and then rolled tightly to ensure a juicy result once cooked. The combination of short grain rice with fresh parsley, dill, cilantro and dried mint is seasoned with cumin, minced garlic and onions, tomato paste, and olive oil. Sometimes I add meat too, but I rarely do because this dish is perfectly delicious without any meat (not to mention healthier and easier to make). The Egyptian recipe is usually a vegetarian filling and does not use any meat, although many people now add minced meat as is done in the Levant regions.
/stuffed-grape-leaves-1705227-Hero-5b7b28c1c9e77c0057ab8c81.jpg "stuffed grape leaves")
What’s inside?Īs many names there are for this dish, there are also endless recipes and fillings influenced not only by their region of origin but by the grandmas and generations of home chefs who lovingly rolled these and served them up. Mahshy in Arabic literally means stuffed, and while we make many varieties of stuffed vegetables, the main ones being peppers, eggplants, baby zucchini, and grape leaves, the simple mahshy refers to the quintessential grape leaf rolled up tight with a juicy filling of aromatic rice tucked gently inside. Stuffed grape leaves have a myriad of titles depending on the country they are made in: dolma, sarma, waraq ‘enab, yabraq, dolmades, and our simple Egyptian title- mahshy. An aromatic rice seasoned with several green herbs, tomato paste, garlic and onions is stuffed carefully into a flavorful lemony brined grape leaf. This recipe is completely vegetarian, and a wonderful plant based meal to add to the menu. Hands down, my favorite dish, the one thing I can relish at any given time, and never grow tired of, is a plate of hot, juicy, lemony vine leaves filled with a flavorful, herbed, rice mixture. It has not been tested for home use.This recipe is so dear to my heart.
STUFFED GRAPE LEAVES PROFESSIONAL
Serve rustic style, with plenty of Arabic bread on which to spread the garlic!Ī viewer or guest of the show, who may not be a professional cook, provided this recipe. Or, remove the leaves from the pot with tongs. Invert the entire Dutch oven into a large platter with high sides (i.e. Simmer the leaves over low heat for about 2 hours. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate. When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. Place whole garlic cloves randomly between the rolled leaves plenty of garlic on each layer. Pack the leaves tightly and begin a second layer when necessary.
Place the stuffed grape leaves seam-side down on top of the chops. Pour the oil into the bottom of a large Dutch oven. Place a small amount of the ground meat mixture at the end of each leaf. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. If the leaves are small, leave them intact, but cut out the large center vein. In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.
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