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In Search of Grape Leaves recipes

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After trying a recipe from Bon Appetite in which they were grilled.....I'm in search of your favorite things to stuff grape leaves with. I'm open to any and all ingredients. Please be specific with your recipes. TIA

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  1. Here is a link to a post I made last year where I got some excellent ideas.
    http://www.chowhound.com/topics/30871...

    1. I find the brine is sometimes too strong. What is the best way to deal with this when you have to use this for Dolmathes?

      1 Reply
      1. re: itryalot

        I made dolmades recently using Claudia Roden's recipe in Arabesque. You put the leaves in a bowl and then let them sit in boiling water for about 30 min. before rinsing.

        To the OP: I liked Roden's recipe quite a bit, although I had some problem w/ the leaves drying out before serving. I like the little bit of tomato paste in them and was happy to use currants instead of raisins.

      2. I made this recipe from epicurious last summer. It was a complete hit! It's time consuming, but if you make the filling the day before it's not so bad.

        http://www.epicurious.com/recipes/rec...

        1. This is an Atkins staple in my house ...meat, any meat, beef, lamb, chicken and lots of mint and dill. Go to a Greek store and the mint and dill bundles are huge and inexpensive!!! Stuff the leaves and squeeze lots of lemon juice on top. Great diet food!

          Not on a diet? Add rice.

          1. Try Jeff Smith's cookbook "Three Ancient Cuisines", or something along those lines. His dolmades recipe is outstanding - stuffed with ground lamb and rice, very traditional. Try having the butcher grind lamb shoulder for you instead of buying ready-made. The ready made is usually too fatty, and leads to a greasy result. The accompanying avgolemono sauce is wonderful, too.