Stuffed Grape Leaves
Serving Size : 6
Ingredients for prepare Stuffed Grape Leaves
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/4 | cup | dried currants |
| 1 | cup | dry white wine |
| 12 | tablespoons | olive oil |
| 6 | | green onions and green tops - finely chopped |
| 1 | tablespoon | minced fresh parsley |
| 3/4 | cup | long-grain white rice |
| 1 | tablespoon | minced fresh dill |
| 1/4 | cup | pine nuts |
salt and freshly ground pepper to taste
stuffed grape leaves |
| 16 | ounces | grape leaves preserved in brine |
boiling water
stuffed grape leaves |
| 6 | tablespoons | fresh lemon juice |
| 2 | cups | beef stock |
recipe Stuffed Grape Leaves
In a small bowl combine currants and wine; set
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aside. In a small skillet over medium heat, warm 2 tablespoons of
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the oil. Add onions and parsley and sautй until onions are translucent (about 5 minutes). Add rice, dill, pine
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nuts, currants and wine, salt, and pepper; stir to mix, cover, and simmer until
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liquid is absorbed (about 10 minutes). Remove from heat and cool. Remove grape leaves from jar and immerse in
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boiling water about 30 seconds; drain and rinse under cold water. Cut
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off and discard tough stems. Pat leaves dry with paper towels, then place shiny
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side down on a flat surface. Place a rounded teaspoon of the rice mixture on center of each leaf. Fold
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base end of leaf over filling to cover; fold in sides of leaf, overlapping them, then
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roll up carefully to form a sealed cylinder about 2 inches long. Repeat with
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remaining leaves. In bottom of a Dutch oven or other heavy, broad-bottomed pan, arrange a layer of stuffed
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leaves, seam side down, close together. Sprinkle with some of the lemon juice and 2 tablespoons of
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the olive oil. Repeat, making as many layers as necessary to accommodate all
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of the stuffed leaves; sprinkle each layer with lemon juice and olive oil. Pour
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in beef stock and the remaining olive oil, being careful not to disturb layers. Place a heavy
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plate on top to weight down stuffed leaves. Cover and simmer over very
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low heat until rice is tender (about 40 minutes). To test, open one of the packets.
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Remove from heat and lift stuffed leaves out with a slotted utensil.
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