I need a recipe...?

Question

I need a recipe for rolled vine leaves...like I ate in Egypt. you know the one with meat and rice in it. It would be great if you have one or send me a link. Thanks

Answer 1

I'm Lebanese, and my family makes them often. Hold up, I will ask my mom quick!

**EDIT**

Ok I asked her. She also said you can use Cabbage instead of vine leaves, but to do that, you must cook them until they are soft so that you can cut out the hard middle part of the Cabbage leaf. The Greeks also make the stuffed vine leaves, and call them Dolmades, just in case you want to Google it for another recipe.

She said a good recipe to use can be found at this web address:

http://www.lerios.org/recipes/dolmadakia...

Her recipe is a little too long to type out here, but the one at this address is close to hers.

I hope this helped you!

Have fun, and be patient, it takes a long time to cook this kinda food.

Answer 2

Stuffed Vine Leaves Recipe1) - Greek Dolmathes

Ingredients: 1 jar grape leaves in brine, 1 lb. ground beef, 1 large onion, finely chopped, 1/2 cup chopped scallions, 1 Tbsp. chopped fresh dill, 1 Tbsp. fresh mint leaves, chopped, 2 Tbsp. chopped parsley, 2 ripe tomatoes, chopped, 3/4 cup rice, 1 tsp. salt, 1/4 tsp. ground black pepper, 1 tsp. paprika, 4 Tbsp. olive oil, 2 cups chicken stock, 1/4 tsp. ground cumin, 2 cloves garlic, crushed and chopped.

Recipe2) Take out the vine leaves from the jar and unroll them. Put them in a saucepan and pour warm water over them in order to remove some of the saltiness and acidity from them. Keep the vine leaves in water for about 10 minutes. Meanwhile, mix all remaining ingredients except the chicken stock, in a mixing bowl. Take the vine leaves and put one tablespoon of the stuffing on the center of every leaf. Roll small parcels and place them on the bottom of a saucepan. I recommend spreading some bamboo sticks on the bottom of the pan and arranging the stuffed vine leaves over them. When you have rolled all the vine leaves, pour the chicken stock in the saucepan and close it with a lid. Bring to a boil and reduce to simmer. Simmer for about 35 minutes or until the rice in the stuffing is cooked. Add more stock or water if necessary during cooking. If adding extra stock, make sure it is not salty. Serve the stuffed vine leaves with Balkan yogurt on the side.

1/2 kg. vine leaves (fresh or tinned)

3/4 cup pitted prunes

1/4 cup pitted cherries (may use tinned)

1/4 cup seedless raisins

1/4 kg. lean ground beef

1/4 cup uncooked rice

2 Tbsp. parsley, chopped finely

1 Tbsp. fresh mint leaves, chopped

1/2 tsp. each salt, black pepper, turmeric

1/2 cup olive oil

2 lemons, thinly sliced with rind

If using fresh grape leaves, soak in hot water for 5 - 6 minutes. If tinned leaves are used, soak 5 - 6 hours in cold water. In either case, squeeze dry gently between toweling.

Soak the prunes in water for 3 hours. Remove from the water and chop coarsely. Coarsely chop the cherries and raisins.

Combine all the ingredients (except the vine leaves, lemon and oil) and with the mixture fill the leaves, tucking in the edge while rolling. The finished rolled leaves should be about 2" (5cm.) in length.

Cover the bottom of a shallow pan with half the lemon slices and arrange the stuffed leaves on top. Cover with another layer of lemon slices, and pour the oil and 2 cups of water over all. Cover and cook over a medium flame for 1 hour.

Remove from the flame and discard the upper layer of lemon slices. With a slotted spoon remove the stuffed leaves from the liquid. If served hot, each rolled leaf may be served on one of the cooked lemon slices. If served cold, discard the lemon and chill the leaves well.

Serves 6.

Answer 3

i found this website hope it helps http://www.authorsden.com/visit/viewArti...

Answer 4

good **** !! yummy !!

Answer 5

Here's another one,nothing to loose :-D

http://www.egyptdailynews.com/recipes/eg...

Answer 6

go to a store that sells oriental food .

you will find canned vine leaves .

buy a can , and you've got what you want .