Stuffed Vine Leaves
The famous Middle Eastern stuffed vine leaves, deliciously perfect for parties. The recipe might look complicated, but it's not. Just simply follow the steps below. I suggest you invite your friends over to give you a hand; it's gonna be fun.
The famous Middle Eastern stuffed vine leaves, deliciously perfect for parties. The recipe might look complicated, but it's not. Just simply follow the steps below. I suggest you invite your friends over to give you a hand; it's gonna be fun.
- 1 salt
- ground beef
- ground pepper
- 2 cups chicken broth
- 50 vine leaves
- 3 onion finely diced
- 1 clove garlic diced
- 3 tablespoon parsley chopped
- 3 lemons juiced
- 3 tablespoon pine nuts (if desired)
- 2 tablespoon curry
- 2 tomatoes finely chopped
- 2 tablespoon tomatoe paste
- 3/4 cup extra virgin olive oil
- 1 lbs risotto rice (â½ kg)
- chicken stock (if desired)
- Carbohydrate 43.5403196317514 g
- Cholesterol 0 mg
- Fat 18.068935304011 g
- Fiber 1.89623550881458 g
- Protein 4.73273380821333 g
- Saturated Fat 2.47124652545509 g
- Serving Size 1 1 Serving (186g)
- Sodium 78.7151669488917 mg
- Sugar 41.6440841229368 g
- Trans Fat 0.750970129365783 g
- Calories 352 calories
Step-by-step
- In hot skillet add little olive oil, onions and garlic and cook gently. add ground beef chicken stock (if desired), ground pepper, chopped tomatoes and let it be finely cooked.
- Add the rice and pine nuts, parsley and continue to fry for a couple of minutes. Stir in a cup of water
- Cover and simmer on a low heat for 15 minutes until the water has been absorbed. set aside.
- Place the vine leaves smooth side down on a clean surface and heap a teaspoon of filling into the centre, then fold the stem end and sides over the filling and roll into a cigar shape.
- Line a heavy-based pan with some unfilled vine leaves, then tightly pack and layer the rolls, seam side down. Douse with the remaining olive oil, water and lemon juice, chicken broth and invert a plate over the pan to keep them packed firmly.
- Cover the pot tightly and simmer on a very low heat for one hour. Remove from heat, allow to cool.
Risotto rice drives the textural architecture of stuffed vine leaves by releasing starch as it absorbs cooking liquid, binding the ground beef and aromatics into a cohesive core. Because high-starch grains swell significantly during simmering, keep filling portions modest at roughly one teaspoon per leaf to prevent the wrappers from bursting open during expansion. Rinsing preserved vine leaves thoroughly in warm water removes excess brine and softens their fibrous structure, making them pliable enough to roll into tight cylinders without tearing.
Achieving the characteristic tender-yet-firm bite relies heavily on moisture control and physical restraint inside the pot. Lining the base of a heavy-bottomed Dutch oven with spare leaves shields the stuffed rolls from direct heat, preventing scorching during the one-hour simmer over very low heat. Inverting a heavy ceramic plate directly over the tightly packed layers applies constant downward pressure, ensuring the rolls do not uncoil as liquids circulate and bubble.
Replacing the ground beef with finely minced mushrooms or soaked lentils offers a direct plant-based substitution that mimics the original density while maintaining the required moisture absorption rate. Olive oil and lemon juice added directly to the cooking broth create a braising medium that protects the exterior leaves from drying out while infusing the starch with bright acidity.
Storing leftovers requires complete cooling to room temperature before transferring the rolls to an airtight container, where they keep safely in the refrigerator for up to four days. Freezing cooked rolls works well if they are packed in a single layer with parchment between them, allowing individual portions to thaw and reheat gently in a covered skillet with a splash of chicken stock.
