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In Search of Grape Leaves recipes

p
Phoebe Jun 20, 2007 12:53 PM

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

  1. CynD Jun 20, 2007 05:23 PM

    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.

    1. SilverlakeGirl Jun 20, 2007 05:11 PM

      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. l
        livetoeat24 Jun 20, 2007 03:29 PM

        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. i
          itryalot Jun 20, 2007 03:07 PM

          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
            Carb Lover Jun 20, 2007 05:14 PM

            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. Infomaniac Jun 20, 2007 01:01 PM

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

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