Stuffed grape leaves (also known as dolmades) is something I always buy at the store in cans or just ordered from restaurants. I had never actually thought of making my own until this month's Daring Cooks Challenge. It was a nice challenge and I now like the homemade version better. Apart from how simple it is to make stuffed grape leaves, it is also very versatile.
(I am posting this challenge 2 days late by the way!)
DARING COOKS OCTOBER 2010 CHALLENGE: STUFFED GRAPE LEAVES
Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.
I found the grapes leaves preserved in brine.
I bought a pack that contained loads of leaves!
I think this is going to last me a year, I hope they don't go off quickly; I'm not sure of their lifespan.
After separating them, I let them soak for a bit in some boiling water. I should have done this 2-3 times as was suggested in the recipe but I was short of time, so I did it just once.In consequence, the leaves were not as soft as I would have liked them to be.
As for filling, I only used some left over rice and grated carrots with a simple seasoning.
Stuffed Grape Leaves
Ingredients (about 8 - 10 stuffed leaves)
8 - 10 vine/grape leaves (if preserved in brine, soak and rinse a few times in hot water. If using fresh ones, soak in hot water until tender.)
1 cup cooked rice
1 medium-sized grated carrot
1 teaspoon tabasco
1 teaspoon paprika
2 tablespoons maple syrup
Salt to taste
- Mix all ingredients together (except vine leaves).
- Proceed to filling the leaves.
- Filling is relatively easy, you might need a little practice with the first ones if you've never done some sort of dough wrapping before.
- Place a little filling in the centre of the leaf, turn the extremities closest to you over the filling and roll back to enclose firmly.
- Then fold over the extremities on the sides and roll to enclose.
- Place all stuffed leaves in a bowl and dizzle with olive oil. Let stand for a while before serving.
Yummy, this made a nice lunch and it kept well for two days.