Stuffed Grape Leaves (Vegetarian)

Posted on
s also known for having some pretty delicious vegetarian dishes STUFFED GRAPE LEAVES (VEGETARIAN)

Here’s a vegetarian version of the famous stuffed grape leaves! Lebanon is not only known for it’s kibbeh and chicken and rice, but it’s also known for having some pretty delicious vegetarian dishes. Traditionally, many Lebanese people would not eat meat on specific days mainly for religious reasons. As a result, people found ways to make their favorite meals without the meat but with the same amount of flavor.

For this recipe, instead of stuffing your grape leaves with meat and rice, you will be stuffing it with tomatoes, onions, and some other enak spices. Enjoy!

Ingredients:

1 Tomato – (1/2 cup or 1 medium) – finely diced
1 Jar of Grape Leaves (16 oz) – rinsed
1 Onion (Medium size) – finely diced
2 and a 1/4 cups of washed Rice (brown or white)
​Parsley (1/2 cup)  – chopped
Salt – 1 and 1/2 teaspoon
Pepper – 1/2 teaspoon
​Olive oil – 3 tablespoons
Lemon – Half
*Some people have also added chick peas to their mixture. If you choose to, add about 1/4 cup of chick peas and use 2 cups of rice (instead of 2 1/4 cups).

Instructions:

1. Add rice to a bowl along with tomato, onion, parsley, salt, pepper, and olive oil and mix it well (Eva mixes with her hands)
2. Clip the stems off of the grape leaves before stuffing
3. Take a piece of foil paper and line bottom of a medium or large pot and add layer of unrolled grape leaves to cover (helps to keep grape leaves at bottom from burning)
4. To begin rolling, add small amount of mixture to center of the grape leave (the rough side). Fold top part (side where you cut off stem) over rice mixture, then bring the right side over to center, the left side over to the center, and keep leaf flat and roll. Tuck leaf in as you roll to keep the shape.
5. ​Add grape leaves to pot in a circular pattern, starting with the outer part of the pot and make rows until you reach the center (or if you have a pot that is smaller like ours, you will only have one roll around and the rest in the center). *Don’t pack the grape leaves too tight, be sure to give them some room to cook
6. Drizzle small amount of olive oil and add a couple dashes of salt to the top of grape leaves. Cover the top with a small glass plate
7. Add 4 cups of water to pot (amount may vary depending on pot size). Use enough water to cover grape leaves and half of your plate
8. Turn stove on medium high heat and bring to boil
9. Once boiling, let simmer on low and cover for 25 minutes.
10. After 25 minutes, remove the plate and partially cover pot with top until water has completely evaporated
11. Once the water has evaporated, squeeze half a lemon on top of grape leaves and turn the stove off

Let grape leaves cool before serving. Can be served warm, at room temperature, or refrigerated. Sahtan! 🙂

Source: Eva’s Lebanese Cooking

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.

Leave a Reply

Your email address will not be published. Required fields are marked *