Yemista me Lahano

Yemista me Lahano Recipe - Authentic Yemeni Dish

Region / culture: Yemen | Preparation time: 30 minutes | Cooking time: 1.5 hour | Servings: 6

Introduction

Yemista me Lahano is a traditional Greek dish that consists of stuffed cabbage leaves with a delicious meat and rice filling. This dish is packed with flavor and is sure to satisfy your taste buds.

History

Yemista me Lahano has been a popular dish in Greek cuisine for many years. It is a dish that is often enjoyed during special occasions and family gatherings. The combination of tender cabbage leaves, savory meat, and aromatic herbs makes this dish a favorite among many.

Ingredients

1 large onion, finely chopped
1 tbsp olive oil
1 kg ground beef or lamb
0.33 cup short-grain rice
1 tomato, peeled and chopped
2 tbsp chopped parsley
1 tsp chopped dill or mint
0.13 tsp ground cinnamon
1 freshly ground black pepper
24 cabbage leaves
1 salted water
1 tbsp butter
2 cup hot stock or water
1 salt
1 tbsp cornflour
2 eggs, separated
1 lemon, juice only
1 chopped dill or parsley

How to prepare

Gently fry the onion in oil until it becomes soft.
Mix the onion with the meat, rice, tomato, herbs, and cinnamon. Season with salt and pepper to taste.
Divide the mixture into 24 portions.
Blanch the cabbage leaves in boiling, salted water for 5 minutes until they become softened.
Drain the leaves and remove the thick center of larger leaves. If the leaves are very large, cut them in half.
Place one portion of the stuffing on the base of each leaf. Fold up the base, fold in the sides, and wrap it firmly to form a neat roll.
Repeat the previous step with the remaining ingredients.
Place the rolls close together, with the seam sides down, in a deep pan lined with the trimmings from the cabbage leaves.
Add stock or water, butter, salt, and pepper to taste.
Invert a heavy plate on top of the rolls and cover the pan tightly.
Simmer gently for 1.5 hours.
When cooked, carefully drain off the stock into a small saucepan.
Reduce the stock to 1 1.5 cups over heat and thicken it with cornflour mixed with a little cold water to form a paste.
Let it boil for 1 minute.
In a bowl, beat the egg whites until stiff. Add the yolks and beat thoroughly.
Gradually beat in the lemon juice, then the boiling stock.
Return the sauce to the small pan and place it over low heat. Stir constantly until the egg is cooked, but do not let it boil.
Arrange the rolls on a heated serving dish and spoon some of the sauce over them.
Garnish with chopped dill or parsley and serve the remaining sauce separately.
Serve with mashed potatoes.
Note: Grape vine leaves may be used instead of cabbage. You will need about 40 leaves since they require less filling.

Variations

You can use ground beef or turkey instead of lamb for a lighter version of this dish.
Add pine nuts or raisins to the filling for a touch of sweetness.
Substitute the cabbage leaves with grape vine leaves for a different flavor profile.

Cooking Tips & Tricks

Make sure to blanch the cabbage leaves before stuffing them to ensure they are soft and pliable.

- Be sure to tightly roll the cabbage leaves to prevent the filling from falling out during cooking.

- Cooking the stuffed cabbage rolls in a covered pan helps to retain moisture and flavor.

- Garnish the dish with fresh herbs for a pop of color and added freshness.

Serving Suggestions

Yemista me Lahano can be served as a main dish with a side of mashed potatoes or a fresh salad.

Cooking Techniques

Blanching the cabbage leaves helps to soften them for easy rolling.

- Simmering the stuffed cabbage rolls in a covered pan ensures they cook evenly and retain moisture.

Ingredient Substitutions

You can use ground chicken or pork instead of lamb for a different flavor.

- Substitute the short-grain rice with long-grain rice if that's what you have on hand.

Make Ahead Tips

You can prepare the stuffed cabbage rolls ahead of time and refrigerate them until ready to cook. This dish also freezes well for future meals.

Presentation Ideas

Arrange the stuffed cabbage rolls on a platter and garnish with fresh herbs for a beautiful presentation. Serve with a dollop of Greek yogurt on the side for added creaminess.

Pairing Recommendations

Yemista me Lahano pairs well with a crisp white wine or a refreshing glass of tzatziki.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Yemista me Lahano contains approximately 350 calories.

Carbohydrates

Each serving of Yemista me Lahano contains approximately 20 grams of carbohydrates.

Fats

Each serving of Yemista me Lahano contains approximately 15 grams of fats.

Proteins

Each serving of Yemista me Lahano contains approximately 25 grams of proteins.

Vitamins and minerals

Yemista me Lahano is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains eggs and may not be suitable for those with egg allergies.

Summary

Yemista me Lahano is a nutritious dish that is rich in proteins, vitamins, and minerals. It is a well-balanced meal that is sure to satisfy your hunger.

Summary

Yemista me Lahano is a delicious and nutritious Greek dish that is perfect for a family dinner or special occasion. The combination of tender cabbage leaves, savory meat filling, and aromatic herbs makes this dish a crowd-pleaser. Enjoy this flavorful dish with your loved ones and savor the taste of Greece.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Yemista me Lahano. It was many years ago, when I was just a young girl, eager to learn the secrets of cooking from my grandmother. She was a wonderful cook, and I spent many hours by her side in the kitchen, watching and learning as she worked her magic with pots and pans.

One day, as we were preparing a meal together, my grandmother pulled out a tattered old notebook from a drawer. She flipped through the pages, searching for a particular recipe. When she found it, her eyes lit up with excitement. She explained to me that this was a recipe she had learned from a dear friend many years ago, and it was one of her favorites to make.

Yemista me Lahano, she told me, was a traditional Greek dish made with stuffed vegetables and cabbage. The name itself sounded exotic and intriguing to me, and I was eager to learn how to make it. My grandmother patiently guided me through the steps, showing me how to hollow out the vegetables, prepare the filling, and cook everything to perfection.

As we worked together in the kitchen, I listened intently as my grandmother shared stories of how she had come to learn this recipe. She told me that she had first tasted Yemista me Lahano many years ago, during a visit to a small village in Greece. The flavors had captivated her, and she had begged the local cook to teach her how to make it.

The old woman had been hesitant at first, but my grandmother's enthusiasm and eagerness to learn had won her over. She had spent days watching and assisting the cook in the kitchen, absorbing every detail of the recipe. And now, all these years later, she was passing that knowledge on to me.

The process of making Yemista me Lahano was intricate and time-consuming, but my grandmother's expert guidance made it seem effortless. We carefully stuffed the vegetables with a mixture of rice, herbs, and spices, then placed them in a baking dish with a layer of cabbage leaves on top. The aroma that filled the kitchen as the dish baked in the oven was exquisite, a tantalizing blend of savory and sweet.

When the Yemista me Lahano was finally ready, my grandmother and I sat down to enjoy the fruits of our labor. The flavors were rich and complex, each bite a burst of warmth and comfort. As I savored the dish, I felt a deep sense of gratitude for my grandmother and all that she had taught me.

Over the years, I have made Yemista me Lahano many times, each time with a sense of reverence for the tradition and history behind the recipe. It has become a staple in my own kitchen, a dish that I am proud to share with family and friends. And every time I make it, I am reminded of that day long ago when my grandmother opened my eyes to the wonders of Greek cuisine.