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

[Um Safia]

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!





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.





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





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:

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.

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:

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.

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.

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.

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.

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!





The Finished Dish:







Stuffing / Folding the Vine Leaves:

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



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



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



Do the same with the right hand side.



Bring in both sides then gently roll up the leaf.







Repeat these steps another 49 times







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





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.





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





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.........

[Cookgirl]

They are also simple to eat.

[mickeydownunder]

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]

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

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

I WISH we were having your weather....it's cold and windy here & last week we had a 5.2 earthquake - yup..give me a heatwave ANY day

[mickeydownunder]

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

the heat doesn't SOUND so bad...

cheers

[Cookgirl]

Oh that tamales could be this easy....

[eatrealfood]

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

[Gingersnap in Midwest]

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]

[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 [/quote]

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

Happy cooking!

Rezika.

[Um Safia]

[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]

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

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

Rezika.

[Grannydragon]

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]

Hi

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

[Um Safia]

Dina #2 wrote:
Hi

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

Hi Dina

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?

Rezika

[chef FIFI]

Um Safia,

You are doing such a wonderful job with your tutorials

[Um Safia]

chef FIFI wrote:
Um Safia,

You are doing such a wonderful job with your tutorials

Aww thanks FIFI I really enjoy doing them!