Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Stuffed Grape Leave one of my favorites . This time, I will make it a little bit unique. This will be really deliciou

Stuffed Grape Leaves is one of the most popular Turkish dishe It is one of those dishes that always requested by everyone. It is not made that often because it takes time to stuff and roll the leave

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. Yum is the only one word to describe these. These can either be a main dish or an appetizer. Rolling grape leaves takes some practice, but once you get the hang of it, these easy vegetarian Dolmadakia , the Greek word for stuffed grape leaves, is one of the most iconic recipes of Greek.

The Ingredients need to make Stuffed Grape Leaves:

1. You need of Meat Filling Mixture
2. You need of ground meat (turkey, beef, lamb, deer)
3. Prepare of ground black pepper
4. You need of salt
5. You need of brown rice, rinsed
6. It’s of garlic, minced
7. Prepare of onion, minced
8. You need of Grape Leaves
9. You need of jar of grape leaves (90 count)
10. You need of Sauce
11. Prepare of chicken broth
12. You need of Tomato sauce (Spaghetti sauce)
13. You need of onion, minced
14. You need of garlic, minced
15. You need of water or more chicken broth
16. You need of Utensils
17. It’s of lidded stock pot
18. It’s of heat proof plate, cast iron lid
19. It’s of weight or cup of water
20. It’s of large plates
21. Prepare of sharp knife

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. Yum is the only one word to describe these. These can either be a main dish or an appetizer, depending on. Stuffed Grape Leaves (Greek Dolmades) are often served as part of a meze (appetizer) plate. Too often they come from a can and are not fresh.

Step to make Stuffed Grape Leaves:

1. Mix with your hand all the meat, onion, and rinsed brown rice, garlic, salt, pepper and 1/4 cup onion.
2. Set aside. ( I use 19oz. Pkg ground turkey, a little more than a lb. of ground beef and ground deer meat. The combo to me makes it taste somewhat like lamb. I have used all ground beef. Use what you like be)
3. Open your grape leaves , drain, and pull out a bundle. This jar has three. It is a little tricky, dont worry if you tear some on the first bundle.
4. Trim stems and large vein
5. Trim the stems from one bunch of grape leave ( I do one bunch and fill them, then move on to the next bunch )
6. You may use as much or as little meat as you like, if you use too much it will be hard to fold and not come out like a neat bundle, dont worry just take out some of the meat filling and re
7. This is a large leaf. Some will be odd shaped or torn, set those aside until la Pointed side is at bottom. Fold top down over meat.
8. Fold sides in keeping leaf snug around meat.
9. Roll down to bottom to make a stuffed tight bundle. Continue until you use your pile of grape leave
10. Put the finished ones on a large plate. I do these a bundle at a time because I stand at the counter and my back needs a break every so often. If you sit at your table you may be able to work straight through. Stuff and roll til you run out of something.
11. You will get large and small leave You can separate large and small when you trim the stems off.
12. I had 14 leaves left when I ran out of meat. You could put these in a freezer bag, removing the air, and keep for a month in the freezer OR you can lay a few of them in the bottom of your large pot to protect your bundles from possible burning.
13. Now we will assemble and get ready to cook
14. Take a large pot with a lid, I use an 8 quart size. Layer 6-8 of your left over grape leaves on the bottom of pot. Since you cant stir while cooking, sometimes it burns a little if your fire is too high.
15. Pour enough tomato sauce to just cover your leaves in the bottom of pot.
16. Layer your bundles in a flat layer snugly. Repeat layering of bundles until you have put all stuffed grape leaves into pot.
17. I had 3 layers, about 77. You want them snug because in the sauce they may float, open and your filling will come out. That is why in a few more steps we will lay a plate or weight on top of them.
18. Pour the rest of the tomato juice, the onion, 2 teaspoons minced garlic, and the 3 cups of chicken stock over the bundles slowly.
19. Place a small metal or plastic plate or cast iron lid ( I couldnt find mine) on top of the bundles with a cup of water if it needs some weight. My Grandfather did this with the stock pot smaller lid and a metal weight. I usually dont do this but a lot of recipes call for it so I thought I would try it this time.!!!!!! My plate and water were not heavy enough to stay in place while cooking. Cast iron or a steel trivot would work. Almost all stayed wrapped anyway.!!!!
20. Use low flame. Bring to a gentle boil, then simmer. Add more broth or water if the sauce gets below the bundle We need to cook the meat and the rice and still have sauce left for when we eat them.( I didnt need extra water)
21. Cook for 2 hours then check to see if your rice is cooked by cutting one in half and tasting. If not cook 30 minutes more on low. (I cooked mine for 3 hours because I was waiting for the hubby to get home, they were perfect, not overcooked at all and not burned)
22. Serve with a little sauce spooned over them. Some buttered crusty bread and a

These Vegetarian Stuffed Grape Leaves are a Mediterranean classic recipe made with short grain rice, parsley, tomatoes and onions - my favorite appetizer! The use of grape leaves to wrap food dates back to the days of Alexander the Great. While Americans tend to think of stuffed grape leaves as a Greek delicacy, dolmadaki may have originated. Discover the best Stuffed Grape Leaves in Best Seller Learn how to make Stuffed Grape Leave

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