Carefully take the leaves apart and remove the stems. Or write your own post about these issues? You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use. In a large bowl, combine ground meat, rice, the juice of 1 lemon, salt and pepper. Chef Nabil Attard was forced to leave Syria, but in 2018 he still achieved his dream of opening a restaurant in France. Although we live in a very VERY small village (about 500 inhabitants), we did get our share of refugees coming from Syria, Afghanistan and Iran. Then add the rest of the ingredients and mix well. Cover the rolled grape leaves with a heat-proof plate or ceramic weight. You will also need it to make this amazing Syrian. Jun 5, 2020 - Explore Fathi's board "Syrian recipes", followed by 453 people on Pinterest. We would love to hear your ideas. You have to do this, so that the rolls will stay put in the pan and not flow around when you add the cooking liquid. Hi there. Your email address will not be published. In a large saucepan, boil a large amount of water and immerse the vine leaves (fresh or in brine). Mix well and taste, it should taste salty and lemony. Line the bottom of a pot with sliced ​​potatoes. Place a large plate, upside down, on top of the rolls. To make a whole 16-oz. Place the rolled grape leaves in the pot tightly. Place each vine roll in the pot, over the chicken legs, starting circularly around the edge of pan and continuing with smaller circles towards the middle of the pan. ... Fall is the season when many Syrian households are busy preparing makdous (magdoos) for the whole year. Most of the time, they serve simple versions of traditional Syrian dishes like mujadara. Give 2 ½ liter/ 10.5 cups boiling water to a jug. Filling for the stuffed vine leaves: Place the rice in a large bowl, pour boiling water over to cover it and let soak for 1 hour. In a bowl, dilute the dibss roumman (pomegranate molasses) and the dibss banadora (tomato paste) in the lemon juice and water. Nesrin says, that really good quality leaves don’t break so much. Ashley DobsonFood and Cooking Armenian RecipesLebanese RecipesTurkish RecipesGreek RecipesEthnic RecipesGrape Leaves Recipe Do you know which city this recipe hails from? Lay out several layers until you form a pyramid. Yabraq. Carefully give about ¾ of this mixture to the pot with the grape leaves. Drain the vine leaves from the jars very well. Malfouf can also be prepared with a vegetarian stuffing similar to waraqenabb'zeit (vegan stuffed grape leaves. Tragically, many people in the west only think of Syria in terms of destruction and war. Even with the reduced cayenne pepper it was still over powering , would never use this recipe again . In a Dutch oven over medium heat, heat olive oil and brown onions, garlic, peppers, tomatoes, parsley and rice. Let me begin by telling you that these stuffed vine leaves, Syrian style, are one of the best meals I have had for years. http://www.DedeMed.com Meat Stuffed Grape Leaves Recipe, a Must Try Meat Stuffed Grape Leaves Recipe. Reduce the heat to low and cook for another ½ hour. But all the work and time were well worth it. Use as much of the remaining liquid as needed to keep the rolls stewing in it, but you don't have use it all. In a large saucepan, boil a large amount of water and immerse the vine leaves (fresh or in brine). Give the onions, herbs and garlic to the drained rice and add the cayenne pepper, sweet paprika, black pepper and about 2 teaspoons of the salt. It took us quite some time to make the stuffed vine leaves and another couple of hours to cook them. This obligatory tip prevents the vine leaves from opening, and the stuffing to come out. Tried this recipe to change up my usual stuffed grape leaves for thanksgiving, was dubious of the cayenne pepper so only added a third of what this recipe asked for . Malfouf is much easier to prepare than stuffed grape leaves or zucchini (kousamahshi) as the leaves are larger and quicker to roll up. Reduce heat to medium and cook for 1 hour. hot smoked paprika, cabbages, soured cream, flat leaf parsley and 17 more. Let cool. Pour this mixture into the pot and, if necessary, add water so that it covers the yalanji. All Right Reserved. Well Liz, I am sure there are as many authentic Syrian recipes for stuffed grape leaves as there are Syrian cooks out there and each one of them probably claims their own recipe is the true one. New post (Chef Nabil Attard's French-Syrian Take on Stuffed Grape Leaves — First Person) has been published on VideoNinjaTV. Take a very large pot and place the chicken quarters in it. Would you join us in our effort to build bridges, foster empathy, and create a more beautiful world? Stuffed grape leaves are a staple of my family's traditional Syrian diet. This technique prevents the bottom leaves from sticking or burning. Divide grape leaves into 4 equal parts, add each part to the boiling water let it boil for 3-4 minutes … 1 handful Syrian mint (or regular if you cannot find the original), 2 ½ bulbs garlic (that's right – whole bulbs), divided, 4-5 teaspoons sea salt, to taste, divided, 3 large whole chicken legs (chicken quarters). Bring a pot of water to a boil. But before you can eat it, you have to actually stuff and roll the grape leaves with hashu (there’s a pareve version, too). Give a small amount of the filling about 1 cm above the base of the grape leaves. Privacy Policy | Wisteria on Trellis Framework by Mediavine, As an Amazon Associate, I earn from qualifying purchases. I’m interested about regional differences between Syrian dishes. The dolmas are slowly cooked together with morello cherries (vişne), and plums may be used also. Peel the cloves of 1 ½ of the garlic bulbs and grate them finely. If it’s not done, add some more of the reserved cooking liquid and continue cooking on low, checking from time to time, until the rice is soft, about 20-30 minutes more. Cover with remaining grape leaves to block the starch from the potatoes. We also want to talk about what displaced families eat today. Carefully take the leaves apart and remove the stems. Not that every German person I know is that open and welcoming, but many people are and that is amazing. Vişneli yalancı dolması is a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint. Deliciously sticky, tender Syrian vine leaves stuffed with a lemony and garlicky rice filling and cooked over a bed of chicken legs. They are hand-rolled and filled with a small balls of rice mixed with lamb or beef, also prepared by hand. Yabraq is stuffed grape leaves. Thanks for your comment. Place potato slices on the bottom of a big pot and arrange stuffed grape leaves on top. I have never seen anyone being so generous with the spices in her cooking, Nesrin throws them in by the handful, but it works. Carefully unroll the vine leaves, if they are rolled together in bundles. Of course, you can share my post and link to it. Place 1 tablespoon of filling at the base of the rib of the leaf, forming a kind of cylinder and leave a small margin for the edges. Place one or two grape leaves on your left palm (if you are right handed). Drain well. We thought of several ways we could collaborate but would love to hear your ideas as well. Log in. 2:06. Add the remaining lemon juice, the remaining tomato paste, the remaining tablespoon molasses and the remaining salt (2-3 teaspoons to taste). Turn the heat on high and bring to a boil. Grate the remaining bulb of garlic and give the garlic to the jug. Yebra, or stuffed grape leaves, is a traditional Syrian food that can be prepared in a few different ways. Rinse grape leaves several times. We hope to challenge that misperception and highlight our shared humanity by creating a series of articles about pre-war Syria that include pictures, recipes, and stories. Make the filling: Combine ground beef, rice, allspice, salt, and water in a large mixing bowl. Line a large pot with celery ribs and loose cabbage leaves. Dec 12, 2018 - Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. We would love to build empathy by encouraging people to make a simple Syrian dish like that. My whole family loved them, everybody else who tried them was amazed and we had enough food for 3 days, so when I put it that way, I realize that although they took a long time to make, I still didn’t have to cook anything else for the next 3 days, so…. While the leaves are cooking chop the onion and the herbs very very finely. Bulgaria: Palneni Chushki (Stuffed Peppers). http://www.DedeMed.com I don't know what kind of Syrian your friend is but her recipe is not authentic, maybe made up by her. At Närenj, he combines elements of Syrian home cooking with French gastronomy. I learned this Stuffed Grape Leaves recipe from my Syrian-born grandmother. Fold the vertical sides of the leaf over the filling, then fold down the horizontal side, and roll the sheet firmly and tighten securely. Mix well, add 2 tablespoons of the pomegranate molasses, about 170 g/ 6 oz/ ¾ cup of the tomato paste, the olive oil and about half of the lemon juice. I got to know Nesrin and her family better than the other families, due to the fact that we both speak English and have children of more or less the same age. We served the vine leaf rolls with pieces from those incredibly soft chicken legs at the bottom of the pot. After I had the first one I was not even tempted to eat anything else anymore that afternoon, not even cake. Place each roll in the pot, over the chicken legs, starting circularly around the edge of pan and continuing with smaller circles towards the middle of the pan. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. You can halve the amount of the ingredients to make less stuffed vine rolls, but making a large batch it is worth it. Bring a large pot of water to a boil and cook the leaves for about 15 minutes, turning them around in the water 3 or 4 times in between. Add in half of the broth, and bring to a boil. Mix very well with your hands. Grape leaves are stuffed with a vegetarian mix, rolled and cooked in a tangy sauce with olive oil. At Närenj in Orleans, France, chef Nabil Attard combines elements of Syrian home cooking with French gastronomy in dishes like yabrak with lamb, kubeh with cooked yogurt, and more. You will have several layers. Or share another simple, Syrian recipe that you think everyone should try? Serve hot with the chicken legs and yogurt or at room temperature with yogurt. Syrian Stuffed Vine Leaves Where Is My Spoon. After soaking it, massage the rice with your hand in the bowl, drain it through a fine mesh sieve and wash it again under running water very well. Place the long grain rice in a large bowl, pour boiling water over to cover it and let soak for 1 hour. My friend is born and raised in Syria and only came to Germany two years ago and if she tells me that this is her authentic recipe for stuffed grape leaves, that is definitely good enough for me. You will wait for the next lunch or dinner just as greedily as you would wait for a new dish every day. Use as much of the remaining liquid as needed to keep the rolls stewing in it, but you don’t have use it all. I was so awed and so greedy, I kept going back to the table to take yet another one of the thingies until they were all gone. Mix well, add 2 tablespoons of the pomegranate molasses, about 170 g/ 6 oz of the tomato paste, the olive oil and about half of the lemon juice. Let drain well and place it in a large bowl. Place one grape leaf on a cutting board or... 3. Carefully give about ¾ of this mixture to the pot with the grape leaves. Hi Christine, it was nice to read your comment. I’ve never tried cooking them on top of chicken thighs. While the rice soaks, prepare the vine leaves: Of course, you can easily halve the recipe for the Syrian stuffed vine leaves, but making more of them is worth it. If some of the leaves break, you can put some pieces together when filling them and still be able to get a nice roll. . One of our programs in Syria is an emergency food kitchen that feeds 31,000 people a day. I usually make stuffed grape leaves for the Passover seder (rice is considered kosher for Passover among Sephardic Jews but you can also substitute quinoa). Add the remaining bulb of garlic, cloves finely grated, to it. Yalanji (dolma) is a traditional Syrian vegetarian recipe made from vine leaves stuffed with rice, vegetables, and herbs. What a delicious idea! Hi Rachelle. This version of stuffed grape leaves (also known as yalanji) is served cold as an appetizer. Nesrin, who gave me the recipe, used to live in Aleppo. Using a small paring knife, cut the … Fill a metal bowl with water and place this on top of the plate. olive oil, parsley, pomegranate molasses, ground black pepper and 12 more. Mix one teaspoon of salt in a cup of water and add some black pepper, 1/4 cup olive oil, 1/4 pomegranate molasses (or lemon juice) and 1/3 cup lemon juice. Dolmeh (Stuffed Grape Leaves) Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh. Her oldest daughter goes to school with my Bruno and this is how we got to know each other better. I immediately asked for the recipe and, as usual, Nesrin told me she cannot really explain or write down the recipe, she has to cook it in front of me and I could help and take notes. And I have to tell you that she is one if the best cooks I know. Let drain well and place it in a large bowl. Stuffed vine leaves without meat are sometimes called yalancı dolma, which means "fake dolma" in Turkish. Reduce to low heat, cover, and cook until the rice has … Where Is My Spoon Other Recipes by Region Mediterranean and Middle Eastern Recipes Syrian Stuffed Vine Leaves, Posted on Last updated: 07/01/2021 By: Author Adina, Categories Main Dish / Mediterranean and Middle Eastern Recipes / Other Recipes by Region / Pasta and Rice / Poultry. If you have some broken leaves, place more of them on your palm, so that you have a nice even layer. The filling becomes sticky and firm and is ready when all the liquid elements have been absorbed. Peel the cloves of 1 ½ of the garlic bulbs and grate them finely. And trust me, eating these stuffed vine leaves for 3 days in a row won’t make you tired of them. Arrange the yalanji in the pot, squeezing them well. I am sorry to hear the cayenne was too much for you, it could be that mine is not as powerful as the one you use. Pork-stuffed Cabbage Leaves BBC. Mix well and taste, it should taste salty and lemony. Lay a hollow plate on the yalanji, and a weight on top. Add the salt, b'har, and mint and mix well for 2 minutes. Mix until the... 2. We thought perhaps you could repost or share our story when it runs (hopefully within the next 3-4 weeks)? Yabraq is made using frozen vine leaves which are added to boiled water to get them ready for rolling. Place a grape leaf vein-side up on a large plate or cutting board. Take a very large pot and place the chicken legs in it. They are that good! Massage the rice with your hand to clean it, drain it through a fine mesh sieve and wash it again under running water very well. While the leaves are cooking chop the onion and the herbs as finely as possible. You have to do this, so that the rolls will stay put in the pan and not flow around when you add the cooking liquid. My 76 yr old Syrian mother in law tells me that no real Syrian cooks these with chicken, lamb yes but never with chicken. They are delicious hot or cold, you can have them as a main meal or as a snack, you can arrange them on a platter and take them to a party (leave the chicken legs at home if you do that ), and you can keep them, covered, in the fridge for up to a week, or so Nesrin says, I don’t know, they never last more than 3 days in our house…. Mar 17, 2019 - Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. I work for Preemptive Love Coalition—a nonprofit based in the Middle East. Give these ingredients to the drained rice and add the cayenne pepper, sweet paprika, black pepper and about 2 teaspoons of the salt. In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside. https://www.allrecipes.com/recipe/88853/stuffed-grape-leaves-dolmades It should be really soft and a bit sticky. We’ll feature some Syrian food bloggers as part of this piece and would love to include you in that. Syrian Stuffed Grape Leaves Where Is My Spoon. As far as it concerns me, it is really not an overstatement. The vine leaves will absorb the sauce. Cover and cook over high heat for 10 minutes and then on medium heat for 15 minutes. At restaurants it is usually served as a side dish (Mezzi), but when cooked at home it is mostly considered as a main dish. Let cool completely. She made these grape leaves for a kindergarten party a few months ago and although the choice was large and one got to taste quite a few different things brought by many mothers, these rolls were by far the best thing on the table. Yabraq belongs to the family of stuffed vine leaves that is similar to a Dolma, with distinct changes in the method of cooking. I will certainly post another Syrian recipe, I have a few from a Syrian refugee friend living in our village and they are all amazing. The food is unbelievably tasty and delicious without being overladen. There are different methods to prepare this Syrian food. Maureen, I had never never heard of wild grape leaves before my daughter married into a Syrian family.I grew up in a Lebanese community in Pa. and always had leaves from fruit bearing vines.When I make for my family I stuff about 800 to 900 each time.Then i try to freeze enough to make it a couple of times during the winter.I would never be able to have room to jar them.Just wanted to let … Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. They have no idea about its beautiful culture and ancient history! And you will not believe how many people do take their time and try to help as much as they can. Turn off the heat and let stand for about 4 minutes. Top with enough water to fully submerge the wrapped leaves, about 5 c. Add another teaspoon of salt and set over high heat to bring to a boil. Feb 10, 2019 - Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. You will find lots of Romanian and German recipes, but not only. Hello! Thank you for your time, and please let us know what you think. Sauté for 3 minutes, stirring constantly so that the mixture absorbs all the ingredients well. Cut the stem of each vine leaf before garnishing. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping … It keeps well and it is only used in rather small quantities. A traditional accompaniment for dolmathakia is avgolemono, a sauce made of eggs and lemon juice. And so we did, like a few times before. Even the stuffing is quite easy to make consisting of meat rice and a few spices. Start rolling, first the lower side over the filling, then the left and right side over the filling, then again from below forming a relatively tight roll. Mix very well with your hands. Stuffed Grape Leaves (Warak enab mehshi) in Arabic "ورق عنب محشي" is a middle eastern dish that can be served as a side dish or a main dish. 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That you think legs and yogurt or only the stuffed vine leaves from sticking or burning the liquid! Lay a hollow plate on the yalanji, and water in a large batch it is really not an.! Our story when it runs ( hopefully within the next village, which means `` dolma.