Middle Eastern Stuffed Grape Leaves-Sort Of Recipe

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Middle Eastern Stuffed Grape Leaves-Sort Of
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Ingredients
19
Count
Nutrition
480
Calories
Total time
150
Minutes
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Ingredients:

  • 2 tbsp corn oil
  • 1 1/2 lbs ground beef (if you live near an hallal butcher ask for iraqi kabob, it is a flavorful mixture of both) or 1 1/2 lbs lamb (if you live near an hallal butcher ask for iraqi kabob, it is a flavorful mixture of both)
  • 1/2 cup rice
  • 2 tbsp finely chopped parsley
  • 2 tsp finely chopped mint
  • 1 1/2 tsp salt
  • 2 tbsp lemon juice
  • 1 tbsp butter
  • 2 cups chicken broth (and i even add a chicken cube for more flavor)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cups chicken broth
  • 2 eggs
  • 1 -2 tbsp lemon juice
  • white pepper (i never have this so i use black, you just get little flecks in you sauce, still yummy!)

Directions:

  1. Rinse grape leaves in cold water and blanch in boiling water for three minutes in three or four lots. Remove to basin of cold water with slotted spoon then into colander to drain. (This is the hard part for me, as the leaves tend to want to come apart).
  2. Gently fry onion in oil until soft. Lightly mix meat, rice, onion, oil, herbs, salt and pepper until will combined.
  3. Place a grape leaf, shiny side down on a work surface. Snip of stem if necessary. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll up firmly. Stuffing will make about 4 dozen rolls (you will be an expert roller when you are finished!).
  4. Line base of a heavy pan with six leaves(use the ones that fell apart during the blanching) pack the rolls on top in layers close together to keep them from falling apart during cooking (I have discovered the hard way this is VERY important). Sprinkle lemon juice over every layer.
  5. Cover top of rolls with remaining grape leaves. Add butter, chicken stock and remaining lemon juice. Invert a heavy plate on top to keep rolls in shape during cooking (also VERY important).
  6. Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over LOW heat for 1 1/2 - 2 hours.
  7. To make sauce: melt butter in a small sauce pan and stir in flour. Cook 2 minutes with out browning and stir in the stock stir constantly until sauce thickens and bubbles.
  8. Beat eggs in a bowl until frothy and beat in one tablespoon of lemon juice. Pour hot sauce into eggs gradually, beating constantly (you really can do this with two hands) Return sauce to pan and stir over gentle heat for two minutes to cook the egg. Care must be taken as sauce could curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk.
  9. Drain cooked rolls (CAREFULLY) and arrange on a serving dish, garnish with parsley and lemon slices, serve egg and lemon sauce in a separate sauce boat.
  10. You can also serve these cold without the sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 479.53 Kcal (2008 kJ)
Calories from fat 257.16 Kcal
% Daily Value*
Total Fat 28.57g 44%
Cholesterol 140.12mg 47%
Sodium 1258.65mg 52%
Potassium 686.01mg 15%
Total Carbs 28.24g 9%
Sugars 4.41g 18%
Dietary Fiber 7.31g 29%
Protein 28.67g 57%
Vitamin C 22.8mg 38%
Vitamin A 0.7mg 24%
Iron 15mg 84%
Calcium 258.4mg 26%
Amount Per 100 g
Calories 124.1 Kcal (520 kJ)
Calories from fat 66.55 Kcal
% Daily Value*
Total Fat 7.39g 44%
Cholesterol 36.26mg 47%
Sodium 325.73mg 52%
Potassium 177.53mg 15%
Total Carbs 7.31g 9%
Sugars 1.14g 18%
Dietary Fiber 1.89g 29%
Protein 7.42g 57%
Vitamin C 5.9mg 38%
Vitamin A 0.2mg 24%
Iron 3.9mg 84%
Calcium 66.9mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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