Stuffed Grape Leaves

Kuwaiti Stuffed Grape Leaves Recipe with Ground Lamb and Rice

Region / culture: Kuwait | Servings: 6

Introduction

Stuffed grape leaves, also known as dolmas or dolmades, are a popular dish in Mediterranean and Middle Eastern cuisine. These delicious parcels are typically filled with a mixture of ground meat, rice, and herbs, then rolled up in grape leaves and cooked to perfection.

History

The origins of stuffed grape leaves can be traced back to ancient times, with variations of the dish found in countries such as Greece, Turkey, and Lebanon. The use of grape leaves as a wrapping for food dates back to the Roman Empire, where they were used to preserve food and add flavor.

Ingredients

0.25 tsp allspice
0.13 tsp cinnamon
70 grape leaves
1 lb (454 g) ground lamb
0.13 cup finely chopped fresh parsley
1 cup rice

How to prepare

Rinse the rice in cold water and drain.
Add all the ingredients except lemon juice and grape leaves, and mix well.
Wilt the leaves a few at a time by rinsing them in hot water, making sure to cut off thick stems.
Place a heaping teaspoon of the lamb/rice mixture on the edge of the dull side of the leaf.
Begin rolling from the stem end, and after the first roll, fold the ends in to close and finish rolling.
Place a few leaves in the bottom of a pan.
Arrange the rolls in compact rows, with the seam side down, and cover with water about 0.5 inch over the top.
Sprinkle 1 tsp of salt over the rolls.
Place a pottery plate on top of the rolls to hold them in place.
Cover the pan and cook on medium heat for 20 minutes.
Reduce the heat, add lemon juice, and cook for 10 more minutes.
Drain most of the juice before serving.
The best way to eat is to buy soft pita bread, preferably thin, from a Middle Eastern bakery or shop.
Buy plain nonfat yogurt.
Cut a piece of bread from the pita so that you can roll the bread around the grape leaf, as if wrapping it in a blanket.
Dip the grape leaf (and bread) in a generous helping of yogurt in a bowl, and eat it all together, similar to eating a very small size soft tortilla shell.

Variations

Vegetarian option: Replace the ground lamb with cooked lentils or chickpeas for a meat-free version of stuffed grape leaves.
Seafood option: Use a mixture of cooked shrimp and rice for a seafood twist on this classic dish.
Spicy option: Add a pinch of cayenne pepper or red pepper flakes to the filling mixture for a spicy kick.

Cooking Tips & Tricks

Make sure to rinse the rice before using it in the filling to remove excess starch.

- Wilt the grape leaves in hot water before rolling to make them more pliable.

- Use a pottery plate to weigh down the stuffed grape leaves while cooking to prevent them from unraveling.

- Drain most of the cooking liquid before serving to prevent the dish from becoming too soggy.

Serving Suggestions

Stuffed grape leaves can be served as a main dish or as part of a mezze platter with other Mediterranean dishes such as hummus, tabbouleh, and falafel.

Cooking Techniques

Rolling: Take your time when rolling the grape leaves to ensure they are tightly packed and do not unravel during cooking.

- Steaming: Cooking the stuffed grape leaves in a covered pan with water helps to steam them to perfection.

Ingredient Substitutions

Ground beef or turkey can be used in place of ground lamb.

- Quinoa or couscous can be used instead of rice for a different texture.

Make Ahead Tips

Stuffed grape leaves can be prepared in advance and stored in the refrigerator for up to 2 days before cooking. Simply cover the pan with plastic wrap and refrigerate until ready to cook.

Presentation Ideas

Arrange the stuffed grape leaves on a platter and garnish with lemon wedges, fresh herbs, and a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Stuffed grape leaves pair well with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir. They also go well with a refreshing glass of mint tea.

Storage and Reheating Instructions

Leftover stuffed grape leaves can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed grape leaves in a covered pan with a splash of water and heat over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of stuffed grape leaves contains approximately 250 calories.

Carbohydrates

Each serving of stuffed grape leaves contains approximately 15 grams of carbohydrates.

Fats

Each serving of stuffed grape leaves contains approximately 10 grams of fats.

Proteins

Each serving of stuffed grape leaves contains approximately 15 grams of proteins.

Vitamins and minerals

Stuffed grape leaves are a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Stuffed grape leaves may contain allergens such as wheat (from the pita bread) and dairy (from the yogurt).

Summary

Stuffed grape leaves are a nutritious dish that is rich in proteins, vitamins, and minerals. However, they are also relatively high in fats and carbohydrates, so they should be enjoyed in moderation as part of a balanced diet.

Summary

Stuffed grape leaves are a delicious and nutritious dish that is perfect for a special occasion or a weeknight meal. With a flavorful filling wrapped in tender grape leaves, this dish is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Stuffed Grape Leaves. It was many years ago when I was just a young girl living in a small village in Greece. My grandmother, Yia Yia Maria, was known throughout the village for her delicious cooking and she was always eager to share her recipes with me.

One sunny afternoon, as I sat in the kitchen watching Yia Yia Maria prepare a feast for our family, she pulled out a tattered old cookbook that had been passed down through generations. As she flipped through the pages, her eyes landed on a recipe for Stuffed Grape Leaves. I watched in fascination as she carefully read through the ingredients and instructions, her hands moving with precision as she imagined the flavors coming together in perfect harmony.

Yia Yia Maria explained to me that Stuffed Grape Leaves, or Dolmades as they are called in Greek, were a traditional dish that originated in the Mediterranean region. The combination of tender grape leaves, fragrant herbs, and savory rice filling made for a dish that was both comforting and flavorful. She told me that this recipe had been passed down to her from her own grandmother, who had learned it from a dear friend many years ago.

As she began to prepare the grape leaves, I watched intently, eager to learn the secrets of this ancient recipe. Yia Yia Maria carefully blanched the grape leaves in hot water, softening them enough to make them pliable for rolling. She then mixed together a delicious filling of rice, onions, pine nuts, and a blend of aromatic herbs such as dill, mint, and parsley. The smell of the herbs filled the kitchen, making my mouth water in anticipation.

Once the filling was ready, Yia Yia Maria showed me how to spoon a small amount onto each grape leaf, carefully rolling them into neat little parcels. As she lined them up in a baking dish, she drizzled them with olive oil and sprinkled them with freshly squeezed lemon juice, enhancing the flavors even more.

As the Dolmades baked in the oven, the aroma that filled the kitchen was simply intoxicating. I could hardly wait to taste the finished dish, knowing that it would be a true labor of love from my grandmother's kitchen.

When the Dolmades were finally ready, Yia Yia Maria served them on a platter, garnished with a dollop of creamy tzatziki sauce and a sprinkling of chopped fresh herbs. The first bite was pure heaven - the tender grape leaves, the fragrant rice filling, and the tangy lemon all coming together in perfect harmony.

From that moment on, Stuffed Grape Leaves became a staple in our family's kitchen. Yia Yia Maria would often make them for special occasions and family gatherings, always drawing compliments from our friends and relatives. She would tell them the story of how she learned the recipe from her own grandmother, passing down the tradition to me as well.

Now, as I sit in my own kitchen many years later, I often think back to that day when I first learned to make Stuffed Grape Leaves with my beloved Yia Yia Maria. The recipe may have originated in a far-off land, but the memories and traditions that it holds are forever cherished in my heart. And as I prepare this dish for my own family, I know that the love and flavors of generations past live on in each delicious bite.