Stuffed Vine Leaves

Kuwaiti Stuffed Vine Leaves Recipe with Lamb and Rice

Region / culture: Kuwait | Servings: 4 |

Vegetarian diet

Introduction

Stuffed vine leaves, also known as dolma or dolmades, are a popular dish in Mediterranean and Middle Eastern cuisine. These delicious parcels are made by wrapping a flavorful mixture of rice, meat, and spices in tender vine leaves. They are then cooked until tender and served as a tasty appetizer or main dish.

History

The history of stuffed vine leaves dates back centuries, with variations of the dish found in many cultures around the world. In Middle Eastern cuisine, stuffed vine leaves are a traditional dish served during special occasions and celebrations. The dish is believed to have originated in the Ottoman Empire and has since spread to other regions, each putting their own unique twist on the recipe.

Ingredients

1 lb (454 g) fresh tender vine leaves
2 cups ground or chopped meat, preferably lamb
Several meat bones
1.5 cups rice
2 whole garlic cloves
8 garlic cloves crushed with salt
0.5 cup lemon juice
1.5 tsp salt
0.5 tsp pepper
0.5 tsp cinnamon
2 cups cold water
2 medium sized tomatoes, sliced
1 medium sized tomato, chopped (optional)
1 tsp dried mint

How to prepare

Lebanese Stuffed Vine Leaves

Soften and blanch the vine leaves by dipping a few at a time in boiling, salted water. Set them aside.
Wash the rice and mix it with ground meat, chopped tomato, salt, pepper, cinnamon, and half a cup of cold water.
Stuff one leaf at a time by placing a teaspoon of stuffing in the center of each leaf. Fold the bottom of the leaf up over the stuffing, then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and slightly thicker than a cigar.
Place a layer of bones in a pressure cooker and cover them with sliced tomatoes and whole garlic cloves.
Arrange the stuffed vine leaves side by side in layers on top of the tomatoes.
Sprinkle the rolls with salt and lemon juice, then add water.
Cook under pressure for 12 minutes.
Simmer uncovered to reduce the sauce.
Mix half a cup of the sauce with crushed garlic and mint. Sprinkle this mixture over the stuffed vine leaves and simmer for a few more minutes to enhance the flavor.
Carefully remove the stuffed vine leaves from the cooking pan. Cool your fingers in cold water to facilitate handling the hot rolls.
Arrange the stuffed vine leaves on a platter and serve hot with a bowl of the sauce.

Variations

Vegetarian: For a vegetarian version of stuffed vine leaves, simply omit the meat and add more vegetables such as mushrooms, bell peppers, and zucchini to the filling.
Seafood: For a seafood twist, replace the ground lamb with shrimp or crab meat in the filling for a lighter and fresher flavor.
Vegan: To make this dish vegan-friendly, substitute the meat with cooked lentils or chickpeas and use vegetable broth instead of meat bones for cooking.

Cooking Tips & Tricks

When blanching the vine leaves, be sure to only leave them in the boiling water for a few seconds to soften them. Overcooking the leaves can make them too mushy and difficult to work with.

- To make rolling the vine leaves easier, use a teaspoon to measure out the filling and roll them tightly to prevent them from unraveling during cooking.

- Cooking the stuffed vine leaves in a pressure cooker helps to lock in the flavors and cook them quickly. Be sure to follow the manufacturer's instructions for safe use.

Serving Suggestions

Stuffed vine leaves can be served as an appetizer or main dish, accompanied by a side of yogurt or a fresh salad. They can also be enjoyed with a squeeze of lemon juice or a dollop of tzatziki sauce for added flavor.

Cooking Techniques

The key to making delicious stuffed vine leaves is to roll them tightly and cook them slowly to allow the flavors to meld together. Using a pressure cooker helps to speed up the cooking process and ensures that the vine leaves are tender and flavorful.

Ingredient Substitutions

Vine leaves: If fresh vine leaves are not available, you can use jarred or canned vine leaves that have been rinsed and drained.

- Lamb: Ground beef, chicken, or turkey can be used as a substitute for lamb in the filling.

- Rice: Bulgur wheat or quinoa can be used instead of rice for a different texture and flavor.

Make Ahead Tips

Stuffed vine leaves can be prepared in advance and stored in the refrigerator for up to 2 days before cooking. This allows the flavors to develop and makes for a quick and easy meal when ready to serve.

Presentation Ideas

Arrange the stuffed vine leaves on a platter and garnish with fresh herbs, lemon wedges, and a drizzle of olive oil for an elegant presentation. Serve them alongside a selection of mezze dishes for a complete Mediterranean feast.

Pairing Recommendations

Stuffed vine leaves pair well with a variety of dishes, including grilled meats, roasted vegetables, and fresh salads. They also go well with a glass of crisp white wine or a refreshing glass of mint tea.

Storage and Reheating Instructions

Leftover stuffed vine leaves can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed vine leaves in a microwave-safe dish and heat on high for 1-2 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of stuffed vine leaves contains approximately 300 calories. This makes it a relatively low-calorie dish that can be enjoyed as part of a balanced meal.

Carbohydrates

Each serving of stuffed vine leaves contains approximately 25 grams of carbohydrates. The rice used in the filling provides a good source of complex carbohydrates, which are essential for energy production and overall health.

Fats

Each serving of stuffed vine leaves contains approximately 10 grams of fat. The ground lamb used in the filling adds a rich flavor and healthy fats to the dish, which are important for brain function and hormone production.

Proteins

Each serving of stuffed vine leaves contains approximately 15 grams of protein. The combination of lamb and rice in the filling provides a good source of protein, which is essential for muscle growth and repair.

Vitamins and minerals

Stuffed vine leaves are a good source of vitamins and minerals, including vitamin C, vitamin A, iron, and calcium. The tomatoes used in the recipe provide vitamin C and vitamin A, while the lamb adds iron and calcium to the dish.

Alergens

Stuffed vine leaves contain allergens such as wheat (if using bulgur wheat instead of rice) and soy (if using soy sauce in the filling). Be sure to check for any food allergies before serving this dish to guests.

Summary

Overall, stuffed vine leaves are a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. They can be enjoyed as part of a healthy diet and are a great option for those looking to incorporate more Mediterranean flavors into their meals.

Summary

Stuffed vine leaves are a delicious and nutritious dish that is perfect for any occasion. Whether served as an appetizer or main dish, these flavorful parcels are sure to impress your family and friends. With a few simple ingredients and some cooking techniques, you can create a memorable meal that will transport you to the Mediterranean with every bite. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Stuffed Vine Leaves. It was a sunny afternoon in the bustling streets of Istanbul, where the smell of spices and freshly baked bread filled the air. As I wandered through the colorful markets, my eyes were drawn to a small food stall tucked away in a corner. The stall was run by an elderly woman with warm eyes and a welcoming smile.

I approached the stall and struck up a conversation with the woman, who introduced herself as Fatma. She told me that she had been cooking for as long as she could remember and that her specialty was Stuffed Vine Leaves. Intrigued, I asked her if she would be willing to share her recipe with me.

Fatma's eyes lit up with delight as she began to tell me the secrets behind her delicious dish. She explained that the key to a perfect Stuffed Vine Leaf was in the preparation of the leaves themselves. She showed me how to carefully select fresh grape leaves, blanch them in boiling water, and then remove the stems.

Next, Fatma taught me how to make the stuffing for the vine leaves. She combined rice, chopped onions, pine nuts, currants, and a blend of spices in a large bowl. She stressed the importance of seasoning the mixture generously with salt and pepper to bring out the flavors.

Once the stuffing was ready, Fatma demonstrated how to assemble the vine leaves. She placed a spoonful of the rice mixture onto each leaf, folded the sides in, and rolled them up tightly. She then arranged the stuffed vine leaves in a pot, drizzled them with olive oil, and added a splash of water before covering them with a lid.

As the vine leaves simmered on the stove, Fatma shared stories of her childhood spent in a small village in the countryside. She reminisced about her mother teaching her how to cook and passing down family recipes through generations. I could see the love and passion she had for cooking reflected in her eyes as she spoke.

After the vine leaves had cooked to perfection, Fatma invited me to sit down at a small table and taste her creation. I eagerly picked up a vine leaf, took a bite, and was instantly transported to a world of flavors. The tangy grape leaves contrasted beautifully with the savory rice filling, creating a dish that was both comforting and exotic.

I thanked Fatma profusely for sharing her recipe with me and asked if I could write it down. She nodded graciously and watched as I carefully jotted down each step in my notebook. Before I left, she handed me a small jar of her homemade spice blend as a parting gift, urging me to experiment with it in my own cooking.

From that day on, Stuffed Vine Leaves became a staple in my kitchen. I would often make them for family gatherings and special occasions, always thinking back to that fateful afternoon in Istanbul when I learned the recipe from Fatma. I shared the recipe with friends and loved ones, passing down the tradition just as Fatma had done with me.

Now, as I stand in my own kitchen, preparing a batch of Stuffed Vine Leaves for dinner, I can't help but smile at the memories that flood back. The aroma of spices and herbs fills the air, transporting me back to that bustling market stall in Istanbul where my love for cooking was reignited. I am forever grateful to Fatma for sharing her recipe with me and inspiring me to continue exploring the world of culinary delights.