Grape Leaves, Tabouli, And Sfeehas (Spinach Turnovers) Recipes

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Grape leaves, tabouli, and sfeehas (spinach turnovers).
Photo by Christine Barbour

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Grape leaves, tabouli, and sfeehas (spinach turnovers) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Grape leaves, tabouli, and sfeehas (spinach turnovers).

Pickled Turnips
5 pounds turnips
1 can beets

Wash and trim turnips (do not peel). Cut into chunks. Salt and let stand for several hours, drain. Place turnips along with beets and beet juice into a large nonreactive bowl or jar. Cover with a brine made from 1/3 part boiled water to 2/3 parts white vinegar. Add salt to taste and peppercorns, chili peppers or garlic cloves if you like. Keep refrigerated—turnips will be ready to eat in a week or less (depending on how thick the chunks are).

Tabouli
1 bunch green onions, chopped into thin slices
3 bunches parsley, leaves only, washed, drained and chopped fine
1 bunch mint, chopped fine (or 3 teaspoons dried mint)
3 or 4 large ripe tomatoes, chopped
1/4 cup cracked wheat (bulgar or borgul), soaked in warm water and squeezed dry
1/2 cup olive oil
salt and pepper to taste
cayenne pepper (optional) to taste
lemon juice to taste

Combine all ingredients and mix thoroughly. Adjust seasoning and lemon to taste. Let sit for at least an hour or so, so cracked wheat can absorb the flavors before serving.

Stuffed Grape Leaves, meatless version
1 jar grape leaves, packed in brine
1 cup canned chickpeas
1 cup olive oil
1 cup rice, long grain, washed and drained
2 bunches parsley (leaves only), washed and chopped
1 bunch mint, chopped (you can substitute 1/4 cup of dried mint if necessary)
1 bunch green onions, chopped
salt and pepper to taste
dash of cayenne pepper
1 large can whole tomatoes, chopped
lemon juice to taste
2 cups water

Soak the grape leaves for several hours in several changes of water to get the salt out. Mix together chickpeas, olive oil, rice, parsley, mint, onions, and seasonings.

Lay one grape leaf flat on the work surface with the base of the leaf closest to you. If the stem end is prominent, cut it away with a paring knife, but keep the leaf intact. Put a heaping tablespoon of the filling at the base of the leaf and form into a log shape. Roll the filling up in the leaf, folding each of the sides in and continuing to roll until it is a firm, cigar-like package. You want the roll to be reasonably tight so it doesn’t unravel in the cooking, but loose enough that the rice can expand.

Line a heavy kettle with vine leaves or a plate (so rolls will not lay on the bottom of the pot and scorch). Lay the leaf rolls side by side in the pot, layering on top of each other until all the leaves or filling are used. Pour the tomatoes and their juice over the rolls and add two cups of water. Bring to a simmer and cover, cooking over low flame until rice is cooked.

Serve warm or room temperature, with a squeeze of lemon and a dollop of plain, unsweetened Greek yogurt. If you make them ahead, let them cool in their juice, refrigerate and then bring to room temperature to serve.

(These can also be made with a meat filling of 3/4 cup rinsed, drained rice to 1 1/2 pound coarsely ground lamb shoulder, salt, pepper and a dash of cinnamon. Mix filling together, roll and cook the same way. Serve hot.)

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

From Bloom Magazine

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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