Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Middle East & North Africa / HOW TO STUFF / FOLD VINE LEAVES.... WITH PHOTOS!!!
    Lost? Site Map

    HOW TO STUFF / FOLD VINE LEAVES.... WITH PHOTOS!!!

    Go to page 1, 2  Next Page >>
    Um Safia
    Fri Feb 29, 2008 9:04 am
    Forum Host
    Photobucket


    People are often terrified by the mere thought of stuffing a vine leaf..... the good news is, they don't have any reason to be scared! It is actually very simple to stuff a vine leaf & after folding 2 or 3 of the little parcels up you'll look like an old pro!


    Photobucket


    Vine leaves are very versatile & the combinations of filling are limited only by your imagination. The recipe I'm using for this tutorial is a very basic vegetarian one (in Algerian it's called 'Dolma Dalya' & in French it's 'Feuilles de Vigne Farcies') which makes a delicious starter, appetiser or accompanyment to roast chicken or baked fish dishes. You can also turn it into a main meal with the addition of some freshly baked bread & fresh lemon dressed salad.


    Photobucket


    Preparing the Vine Leaves:

    Generally there are 3 types of Vine Leaf.
    1) Fresh.
    2) Bottled.
    3) Vacuum packed.

    To prepare fresh vine leaves, trim the stalks & wash the leaves under running water. Blanch in lightly salted water for 15 minutes. Rinse then drain & set aside.

    To prepare bottled vine leaves, take the leaves out of the bottle & soak in plenty of cold water for at least 20 minutes. Rinse the leaves individually under running water the set aside.

    To prepare vacuum packed vine leaves, remove the leaves from the packet & soak in plenty of cold water for at least 15 minutes. Rinse the leaves individually under running water the set aside


    Photobucket


    Tomato, Pepper & Onion Stuffed Vine Leaves:

    Stuffing Ingredients:

    1 large red pepper
    1 large red vine-ripened tomato
    1/2 large onion
    4 garlic cloves, minced
    1 1/2 cups basmati or long grain rice
    1 tsp paprika
    1/2 tsp cinnamon
    1/2 tsp ras el hanout
    1 tbsp olive oil
    4 tbsp water
    salt & black pepper to taste

    Directions:

    icon_arrow.gif Finely dice the pepper, tomato & onion. Fry gently in a little olive oil along with the minced garlic for approx 4 minutes. Add the spices & seasoning & cook for a further 30 seconds.

    icon_arrow.gif Remove from the heat & add the rice, olive oil & water. Set aside.

    Sauce / Cooking Broth Ingredients:

    1/2 large onion
    1 large vine-ripened tomato
    2 cloves garlic, minced
    1/2 tsp cinnamon
    1 stock cube
    1 Ltr water
    1 tsp lemon or lime juice
    salt & black pepper to taste

    Directions:

    icon_arrow.gif Finely dice the onion & tomato & fry gently in a little olive oil. Add the cinnamon & seasoning, water, stock cube & lemon / lime juice. Cook for 15 minutes.

    icon_arrow.gif After 15 minutes, remove from heat. At this point, you can do one of three things: liquidize the sauce, strain it to leave just a broth or keep it as it is.

    icon_arrow.gif Stuff & fold your vine leaves as described below. Place carefully one at a time in a large pot. You can put up to 3 layers in a pot if necessary.

    icon_arrow.gif Place a large plate or dish over the top of the vine leaves & gently pour the sauce broth over the top. Cover & cook on medium heat for at least 25 minutes; until the vine leaves are tender.

    icon_idea.gif My family enjoys these hot or room temperature drizzled with lemon / lime juice & good quality olive oil. They are really good served as an appetizer with a selection of dips such as garlic mayonnaise etc! icon_idea.gif


    Photobucket


    yummy.gif The Finished Dish: yummy.gif

    Photobucket


    Photobucket


    Stuffing / Folding the Vine Leaves:

    icon_arrow.gif Remove one leaf from the bowl of water & place in the centre of a dinner plate.

    Photobucket

    icon_arrow.gif Place one teaspoon full of filling into the bottom centre of the leaf - as in the photo.

    Photobucket

    icon_arrow.gif Take the left corner of the leaf & fold up to cover the filling.

    Photobucket

    icon_arrow.gif Do the same with the right hand side.

    Photobucket

    icon_arrow.gif Bring in both sides then gently roll up the leaf.

    Photobucket

    Photobucket

    Photobucket

    icon_arrow.gif Repeat these steps another 49 times icon_wink.gif

    Photobucket


    Photobucket


    icon_exclaim.gif When folding the leaves, be firm but do not wrap them too tightly as they may split as the rice expands. Also don't be tempted to overfill the leaves either icon_exclaim.gif


    Photobucket


    icon_idea.gif Most prepacked vine leaves come with their stalks attached. If they are tender you can leave them on - tuck them in the leaf or alternatively leave sticking out for a pretty effect. If the stalks are tough then remove them with a pair of scissors. icon_idea.gif


    Photobucket


    More delicious stuffed vine leaf recipes:

    Rice-Stuffed Vine Leaves

    Stuffed Vine Leaves - Authentic Turkish Dolma Recipe

    Goat's Cheese in Vine Leaves

    Dolmades

    Dolmades

    Dolmades (Stuffed Grape Leaves)

    Stuffed Grape Leaves (Dolmades)

    Dolmades (Stuffed Grape Leaves)

    Dolmades (Stuffed Grape Leaves)

    Dolmades (Stuffed Grape Leaves)

    Dolmades with Yogurt-Mint Sauce

    Dolmades - Authentic Greek Stuffed Grape Leaves W/ Meat (Souther

    Dolmathes (Stuffed grape leaves)

    Yaprach (Stuffed Grape Leaves)

    Stuffed Grape Leaves (persian)

    Stuffed Grape Leaves With Egg-Lemon Sauce by Sy

    Dolmathes (Stuffed Grape Leaves)

    Stuffed Grape Leaves

    Chicken-and-Rice-Stuffed Grape Leaves

    Stuffed Grape Leaves

    Grape Leaves Stuffed with Goat cheese & Figs

    Grilled Stuffed Grape Leaves With Goat Cheese and Black Pepper

    Wara Einab or Hot Stuffed Grape Leaves

    Cold Stuffed Grape Leaves

    Armenian Stuffed Grape Leaves

    Azerbaijani Stuffed Grape Leaves- Yapaq Dolmasi


    Photobucket


    I hope you enjoyed this little tutorial! If you did, why not take a look at 'How to make Baklawa / Baklava .. with photos!'

    http://www.recipezaar.com/bb/viewtopic.zsp?t=230630

    And stay tuned for the next in the series.........



    Photobucket


    Last edited by Um Safia on Thu Oct 08, 2009 4:30 am, edited 1 time in total
    Cookgirl
    Mon Mar 03, 2008 11:09 am
    Forum Host
    They are also simple to eat.

    icon_wink.gif
    mickeydownunder
    Sat Mar 08, 2008 2:18 am
    Food.com Groupie
    WOW WOW WOW WOW

    BIG thanks!

    I GREATLY enjoyed the tutorial and once this heatwave breaks here, you have inspired me to try and make them

    Have only had the traditional ones but will also look to experiment with one of your suggestions too!

    Thanks again!

    Hope you have a great day or night!
    Um Safia
    Sat Mar 08, 2008 9:13 am
    Forum Host
    mickeydownunder wrote:
    WOW WOW WOW WOW

    BIG thanks!

    I GREATLY enjoyed the tutorial and once this heatwave breaks here, you have inspired me to try and make them

    Have only had the traditional ones but will also look to experiment with one of your suggestions too!

    Thanks again!

    Hope you have a great day or night!


    Hey there wave.gif

    I'm glad you enjoyed the tutorial & that you are planning to try some of the recipes icon_biggrin.gif icon_razz.gif

    I WISH we were having your weather....it's cold and windy here & last week we had a 5.2 earthquake icon_eek.gif - yup..give me a heatwave ANY day icon_lol.gif
    mickeydownunder
    Sat Mar 08, 2008 6:30 pm
    Food.com Groupie
    icon_eek.gif

    Having been through two hurricanes and some earthquakes....

    the heat doesn't SOUND so bad...

    cheers
    Cookgirl
    Sun Mar 09, 2008 8:59 am
    Forum Host
    Oh that tamales could be this easy....
    eatrealfood
    Wed Mar 12, 2008 7:05 am
    Food.com Groupie
    Thanks so much for the great tutorial! My husband loves dolmas and now that you have demystified it for us, I will be sure to try it icon_biggrin.gif
    Gingersnap in Midwest
    Sun Mar 16, 2008 2:42 pm
    Food.com Groupie
    Um Safia - I remember watching my friend's mom (who's from Syria) show me how to do this. She held them in the palm of her hand the whole time and did it so fast my head was spinning. She has been doing this for many, many years. Every time she come here from Syria, they call me so I can watch her cook. She is the master! Thank you for going a little slower to let me see what she was actually doing. I will try this soon.
    Um Safia
    Fri Mar 21, 2008 6:40 pm
    Forum Host
    [quote="Chef #125458"]Thanks so much for the great tutorial! My husband loves dolmas and now that you have demystified it for us, I will be sure to try it icon_biggrin.gif[/quote]

    That's great to hear - mission accomplished icon_biggrin.gif I hope you enjoy making them...

    Happy cooking!

    Rezika.
    Um Safia
    Fri Mar 21, 2008 6:42 pm
    Forum Host
    [quote="Chef #419585"]Um Safia - I remember watching my friend's mom (who's from Syria) show me how to do this. She held them in the palm of her hand the whole time and did it so fast my head was spinning. She has been doing this for many, many years. Every time she come here from Syria, they call me so I can watch her cook. She is the master! Thank you for going a little slower to let me see what she was actually doing. I will try this soon.[/quote]

    icon_lol.gif I know what you mean about head spinning! My MIL has us all doing that when we watch her in the kitchen icon_biggrin.gif

    But with a bit of practice you'll be just as good I'm sure icon_wink.gif

    Rezika.
    Grannydragon
    Thu Mar 27, 2008 3:38 pm
    Food.com Groupie
    For over 30 years I have been afraid to attempt to make stuffed grape leaves. Our Lebanese friends know of my love for them and they bring some to us, every now and then. Each ladies version is different and wonderful. They all promise to teach me, but somehow we never have gotten around to it. I am so grateful for this tutorial and Zaar. I am getting closer to trying to do it. I know once I start, I will not stop. I now make wonderful sushi, because of Zaar, which every family member requests. Why not stuffed grape leafs???
    Dina #2
    Fri May 02, 2008 8:00 am
    Newbie "Fry Cook" Poster
    Hi

    Thats a great recipe thank you, do you know how to do stuffed corgettes?
    Um Safia
    Fri May 02, 2008 10:28 am
    Forum Host
    Dina #2 wrote:
    Hi

    Thats a great recipe thank you, do you know how to do stuffed corgettes?


    Hi Dina wave.gif

    yes, I make stuffed courgettes a lot. My favorite 'dolma' dish is mixture of stuffed courgettes, potatoes, peppers & tomatoes.

    My camera is damaged, otherwise I'd post some photos for you! Are you looking for a recipe or for some directions? icon_biggrin.gif

    Rezika
    chef FIFI
    Fri May 02, 2008 9:51 pm
    Food.com Groupie
    Um Safia,

    You are doing such a wonderful job with your tutorials icon_biggrin.gif
    Um Safia
    Sat May 03, 2008 4:58 am
    Forum Host
    chef FIFI wrote:
    Um Safia,

    You are doing such a wonderful job with your tutorials icon_biggrin.gif


    Aww thanks FIFI icon_biggrin.gif I really enjoy doing them!
    Go to page 1, 2  Next Page >> Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites