Stuffed Grape Leaves
Stuffed Grape Leaves:
Ingredients:
1 jar of grape leaves..I used jarred leaves not fresh ones.For the filling:
3 cups cooked plain rice
1 and a quarter cup cooked keema (minced meat)
Mix these two together and you have a filling ready for the stuffed grape leaves.Method:
Take the grape leaves, drain away any water and then place them in cold water for about 5 minutes.
Next drain the water and gently separate the leaves and get them ready for stuffing.
Now stuff the leaves with the filling and wrap them using spring roll wrapping method.
Make sure not to have any holes.
In a pot, arrange some of the leaves (unstuffed) in the bottom to protect the stuffed leaves when cooking. You can use broken or torn leaves for this process.
After stuffing and wrapping the leaves, arrange them in the pot and keep making layers on top of layers until you stuffed all the leaves..
Now cover the stuffed leaves with water and cover the top with unwanted torn leaves just like you did at the bottom of the pan.
Next place a heat resistant plate on top of the leaves to help them from moving or opening when cooking.
Cover the pot and simmer on low heat for 1 hour and 15 minutes. Do check on it, once in a while to make sure that there is water.
Do not let the pot come to a boil as this will make the stuffed leaves break.
After 1 hour and 15 minutes, turn the stove off and let the dish cool.
Then check to see if there is water, if yes then drain the water gently.
Now remove the plate, leaves on top and then gently remove the stuffed leaves and place them in a serving dish.
Serve them hot or cold..
Serve them with lemon wedges or chutney.
Enjoy!!
Ingredients:
1 jar of grape leaves..I used jarred leaves not fresh ones.For the filling:
3 cups cooked plain rice
1 and a quarter cup cooked keema (minced meat)
Mix these two together and you have a filling ready for the stuffed grape leaves.Method:
Take the grape leaves, drain away any water and then place them in cold water for about 5 minutes.
Next drain the water and gently separate the leaves and get them ready for stuffing.
Now stuff the leaves with the filling and wrap them using spring roll wrapping method.
Make sure not to have any holes.
In a pot, arrange some of the leaves (unstuffed) in the bottom to protect the stuffed leaves when cooking. You can use broken or torn leaves for this process.
After stuffing and wrapping the leaves, arrange them in the pot and keep making layers on top of layers until you stuffed all the leaves..
Now cover the stuffed leaves with water and cover the top with unwanted torn leaves just like you did at the bottom of the pan.
Next place a heat resistant plate on top of the leaves to help them from moving or opening when cooking.
Cover the pot and simmer on low heat for 1 hour and 15 minutes. Do check on it, once in a while to make sure that there is water.
Do not let the pot come to a boil as this will make the stuffed leaves break.
After 1 hour and 15 minutes, turn the stove off and let the dish cool.
Then check to see if there is water, if yes then drain the water gently.
Now remove the plate, leaves on top and then gently remove the stuffed leaves and place them in a serving dish.
Serve them hot or cold..
Serve them with lemon wedges or chutney.
Enjoy!!
