Feta and Lamb-stuffed Grape Leaves

Feta and Lamb-stuffed Grape Leaves Recipe - Authentic Egyptian Cuisine

Region / culture: Egypt | Preparation time: 30 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Feta and Lamb-stuffed Grape Leaves is a delicious and savory dish that combines the flavors of tender lamb, tangy feta cheese, and aromatic herbs wrapped in grape leaves. This dish is perfect for a special occasion or a unique appetizer for a dinner party.

History

Grape leaves have been used in Mediterranean cuisine for centuries, with stuffed grape leaves being a popular dish in countries like Greece, Turkey, and Lebanon. The combination of lamb and feta cheese is a classic pairing that adds richness and depth of flavor to the dish.

Ingredients

0.75 lb (340 g) of ground lamb or beef
2 tbsp of finely chopped onion
1 clove of garlic, minced
0.5 cup of crumbled feta cheese (2 oz or 57 g)
1 tbsp of snipped fresh mint or oregano or 0.5 tsp of dried oregano, crushed
0.25 tsp of pepper
0.5 of a 16 oz (454 g) jar of grape leaves (20 leaves), drained and well rinsed
olive oil
lemon wedges

How to prepare

In a medium skillet, cook ground lamb or beef, onion, and garlic over medium heat until the lamb is no longer pink.
Remove from heat and drain off the fat.
Stir in feta cheese, mint or oregano, and pepper. Set aside.
Place a grape leaf on a clean work surface, shiny side down and stem end towards you.
Place 1 level tablespoon of filling about 0.5 inch from the bottom edge of each leaf.
Fold the sides of the leaf over the filling, overlapping slightly.
Starting at the bottom edge, roll up the leaf and place it, seam side down, in a 2 qt (1.89 liter) square microwave-safe baking dish.
Repeat with the remaining leaves and filling.
Cover the baking dish and chill until needed or heat and serve immediately.
To heat, add 1 tbsp water to the baking dish.
Brush the grape leaf bundles lightly with olive oil.
Cover and microwave on 100% power for 4 to 5 minutes or until heated through, turning the dish once.
Serve immediately with lemon wedges.

Variations

Substitute ground beef or ground turkey for the lamb.
Add pine nuts or raisins to the filling for extra texture and flavor.
Use different herbs like dill or parsley instead of oregano.

Cooking Tips & Tricks

Make sure to rinse the grape leaves well before using to remove any excess salt or brine.

- Use a non-stick skillet to cook the lamb and onion mixture to prevent sticking.

- Be careful not to overfill the grape leaves with the lamb and feta mixture, as they may burst during cooking.

- Brushing the grape leaves with olive oil before heating helps to keep them moist and adds a delicious flavor.

Serving Suggestions

Serve Feta and Lamb-stuffed Grape Leaves as an appetizer with a side of tzatziki sauce or a Greek salad. They can also be served as a main dish with a side of rice or roasted vegetables.

Cooking Techniques

Rolling the grape leaves tightly ensures that the filling stays inside during cooking.

- Brushing the grape leaves with olive oil before heating helps to keep them moist and adds a delicious flavor.

Ingredient Substitutions

Use ground beef or ground turkey instead of lamb.

- Substitute goat cheese or ricotta for the feta cheese.

Make Ahead Tips

Feta and Lamb-stuffed Grape Leaves can be assembled ahead of time and stored in the refrigerator until ready to heat and serve. They can also be frozen for up to 3 months.

Presentation Ideas

Arrange the grape leaf bundles on a platter and garnish with fresh herbs or lemon wedges for a beautiful presentation.

Pairing Recommendations

Serve Feta and Lamb-stuffed Grape Leaves with a glass of red wine like a Cabernet Sauvignon or a Greek white wine like Assyrtiko.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the grape leaf bundles in a microwave-safe dish with a little water and heat on high for 2-3 minutes.

Nutrition Information

Calories per serving

Each serving of Feta and Lamb-stuffed Grape Leaves contains approximately 220 calories.

Carbohydrates

Each serving of Feta and Lamb-stuffed Grape Leaves contains approximately 5 grams of carbohydrates.

Fats

Each serving of Feta and Lamb-stuffed Grape Leaves contains approximately 12 grams of fat.

Proteins

Each serving of Feta and Lamb-stuffed Grape Leaves contains approximately 15 grams of protein.

Vitamins and minerals

This dish is a good source of calcium, iron, and vitamin A.

Alergens

This recipe contains dairy (feta cheese) and may not be suitable for those with dairy allergies.

Summary

Feta and Lamb-stuffed Grape Leaves are a nutritious and flavorful dish that is high in protein and low in carbohydrates. It is a good source of calcium, iron, and vitamin A.

Summary

Feta and Lamb-stuffed Grape Leaves are a delicious and unique dish that is perfect for a special occasion or a dinner party. The combination of tender lamb, tangy feta cheese, and aromatic herbs wrapped in grape leaves creates a flavorful and satisfying dish that is sure to impress your guests.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Feta and Lamb-stuffed Grape Leaves. It was a warm summer day, the sun shining brightly through the windows of my kitchen as I flipped through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, my eyes landed on a recipe that caught my attention immediately.

The recipe called for tender grape leaves to be filled with a mixture of savory ground lamb, tangy feta cheese, fragrant herbs, and a touch of lemon juice. It was a combination of flavors that sounded absolutely mouth-watering, and I knew I had to give it a try.

I had always loved experimenting with new recipes in the kitchen, and this one seemed like the perfect challenge. I had never made stuffed grape leaves before, but I was determined to master this dish.

I set to work gathering all of the ingredients I would need for the recipe. I made a trip to the local market to pick up fresh grape leaves, ground lamb, feta cheese, and a variety of herbs. As I gathered my ingredients, I couldn't help but think about the origins of this recipe. Where had it come from? Who had first thought to combine these particular ingredients in such a unique way?

My mind wandered as I prepared the grape leaves, blanching them in hot water to make them pliable. I mixed together the lamb, feta, herbs, and lemon juice, creating a fragrant filling that made my mouth water. Carefully, I spooned the mixture onto each grape leaf, rolling them up into neat little bundles.

As I worked, I thought back to the many recipes I had learned over the years. Some had come from cookbooks, others from friends and family members. Each recipe held a special place in my heart, a memory of a moment shared around the table with loved ones.

But this recipe for Feta and Lamb-stuffed Grape Leaves felt different somehow. It was as if I could sense the history and tradition behind it, the generations of cooks who had passed it down through the years. I imagined a Greek grandmother, her hands deftly rolling grape leaves in a sunlit kitchen, passing on her culinary wisdom to her children and grandchildren.

When the grape leaves were filled and rolled, I arranged them in a baking dish, drizzling them with olive oil and a splash of lemon juice. I covered the dish with foil and placed it in the oven to bake, the savory aroma filling my kitchen with warmth and comfort.

As I waited for the grape leaves to cook, I thought about the joy of sharing this new recipe with my own family. I imagined the looks of delight on their faces as they tasted the tender grape leaves, the flavorful filling bursting with herbs and cheese.

When the grape leaves were finally done, I removed them from the oven and placed them on a platter, garnishing them with a sprinkle of fresh herbs and a squeeze of lemon juice. I couldn't wait to sit down with my family and share this special dish with them, to pass on a new recipe and create a new memory around the table.

As we gathered around the table that evening, the grape leaves disappeared quickly, each bite met with nods of approval and murmurs of delight. I felt a sense of pride and satisfaction, knowing that I had successfully mastered a new recipe and added it to my repertoire of family favorites.

And as we sat together, savoring each delicious bite, I couldn't help but feel grateful for the joy that cooking had brought into my life. It was more than just preparing meals; it was about creating moments of connection and love, sharing stories and traditions through the simple act of sharing a meal.

I knew that this recipe for Feta and Lamb-stuffed Grape Leaves would become a beloved favorite in our family, a dish that would be passed down through the generations, just like the cookbook that had inspired me to try it in the first place. And as I looked around the table at my loved ones, their faces aglow with happiness, I knew that this was a recipe that would always hold a special place in my heart.