Reviews 39 Read More Reviews. Rating: 4 stars. Perhapes some might find this suggestion sacralicous but I use brown rice and cook if fully. Then I cook the oinion and mix it with the seasonings and add it all to the rice.
Then the grapeleaves are ready for stuffing. These alterations to the recipe save A LOT of time and make it a little healthier Brown rice has a little more body anyway. Read More. Most helpful critical review Lindalou. Rating: 3 stars. Only we made them with ground lamb breast with rice and mint and lemon.
I can't ever find grapeleaves with lamb in them not even in a restaurant that sells them I will try this but will add lamb and leave the currants and pinenuts out as that is not how I like them.
Reviews: Most Helpful. Rating: 5 stars. First Dinner Party in new house and SO's 30th birthday. A doubly special event. Had one vegetarian guest. She had tried to make Dolmas herself but never turned out this good! They were a big hit. Could not find any currants so left them out. Was told later that I could have used white grape raisins so try that if you too have trouble finding currants Prepared stuffing and rolled dolmas the night before.
I had never worked with grape leaves. First I thought I could just pull them out one at a time like a can of baby wipes but finally figured out that you had to work the whole bundle out of the jar then unroll it. Also I thought I would have plenty of extra leaves because it was a jar of 50 but as it turns out there were many that had holes in them or were badly torn and not useable so buy plenty extra!
I served them hot out of the steamer. I used a electric steamer for 45 mins separating the layers of the dolmas with a little parchment paper in hindsight not sure if that was necessary as they did not seem to stick to each other or the steamer at all I did not do the lemon juice thing because when I have them at Greek restaurants I always think they have just a bit too much 'tang'. It was awesome easy and quite the crowd pleaser as noted by other reviewers. Highly recommend it A Read More. I made this recipe this weekend for a very large potluck 50 people.
The reviews were tremendous whether from the few people who had had dolmas before or the vast majority utterly unfamiliar with them. I am providing the recipe actually a link to it to probably 10 people. Another half dozen people took the left-overs home. Dolmas tend to be excellent for snacking, as appetizers, or as foods to serve on a platter at a party. For that reason, their cans come in a wide range of sizes. Choosing a size is worth thinking about before purchase, so you can get as much as you need.
Dolmas on a grape leaf against a white background. As we mentioned earlier, one thing most canned stuffed grape leaves have in common is the recipe used to make them. Always check the ingredients so you can get an idea of what the flavor will be like.
You may also have a preference for certain aspects, such as olive oil as opposed to sunflower oil. Perhaps you want non-GMO ingredients. These are all things you can determine by looking at the can. Some are costlier than others, especially when you consider how much you get per can.
If you can, though, keep in mind that price often reflects premium ingredients, like using olive oil instead of sunflower oil for packaging.
Made into manageable rolls that fit comfortably in your hand, you can eat them quickly — or pause to savor them. Finding the ingredients to make them yourself can be a bit tricky. All that preparation is taken out of the equation, and most are ready to eat the second you open the can. Is it Sweet? Disclosure: As Amazon Associates we earn from qualifying purchases. When you buy through links on our site, we may earn an affiliate commission at no additional cost to you.
Wrap Up. Best Canned Stuffed Grape Leaves. Cortas - Stuffed Grape Leaves. Pros: Each can has 75 pieces or four pounds of stuffed grape leaves. You can get a smaller ounce can if you want less. We are basically raisin farmers in Fresno and Madera,CA.
My wife picks leaves to jar and then she makes dolma thourghout the year. We make the meat hot and we make the olive oil dolma cold. In fact my wife just taught some friends how to pick and preserve the leaves and make meat dolma yesterday. How fascinating! You and your wife are very blessed to farm a food from which you are able to use the fruit and the leaves for nourishment.
Your friend is very blessed to be able to learn from your wife! Thanks for sharing, Thomas. Thanks to all for such a great thread! I make dolmas and here is a little of what I have learned. Any kind of grape leaf will do just fine. Next spring check out grape plants—you will be surprised how reasonable they are and then you will have your own growing in your back yard. Wild grape leaves work just fine too. If the leaf is older, just cut out the center spine which tends to be more fibrous.
To use fresh or to freeze for later use I boil my leaves for one minute and then cool in a sink-full of cold water. I make only vegitarian dolmas, but I do use chicken stock to cook the rice. For flavor I use mint, onion, lemon rind, and dill or oregano. I put a few pinon nuts in too. Roll them up and cover with lemon juice and olive oil. If you would like a mint patch, it is easy to get one started. Mint roots VERY easily. You can buy a few stems at the market, put them in water for a few days weeks?
Then just plant them along side the house or in your garden. Oh so much better. I have canned and frozen bags of grape leaves for use through out the year. I just want to mention that my syrian father is the person who taught my swedish mother to make dolmas.
We alway make them in the same pot as cabbage rolls. Makes a nice taste. How wonderful for you! With cukes and tomatoes in season right, we are having wonderful salads, and it would go so well together… I think it is awesome that your dad taught your mom how to make these. Thanks for sharing! Hello there Wardee I was so excited to find your recipe for grape leaves. Thanks Again! Hi, Suzanne! Holidays and family get togethers, yes, but not every day.
But its never too late to learn! Have fun making these. Hey Wardee I wanted to up date you with how the pot luck went. Everything turned out Great!
It took me awhile to get the rolling down but once I got the hang of it, it went a lot smoother. Thanks Again for the Wonderful Recipe! That is awesome, Suzanne! Thanks for letting me know. I know that the rolling can be tricky at first. Hello Wardee. I just came over you blog post when I searched for a recipe on dolmas as I am intending to make this sometime soon.
Thanks for that. In the grocery store, near the pickles, they come in jars. I think each jar has about 75 leaves. Perhaps a restaurant supply? My husband is Lebanese, and we make and eat these all the time. He makes them with pre-cooked rice, and no meat, and simmers them with sliced potato and tomatoes.
All different variations are delicious! My question is, has anyone had any experience with canning these stuffed tasty treats? Thanks for the recipe, Wardee. What a delicious way to pass on our M E heritage!! Hi, Heather. I just saw a recipe the other day using the pre-cooked rice. So know exactly what you are talking about! Hopefully, someone will chime in and share whether or not these can be canned.
Thanks for writing, Heather and congratulations on the upcoming birth of your daughter! Babies give me a thrill like no other. How precious! I am also looking for a grape vine variety that would produce tasty leaves. I live in an area that is about a zone 4 cold winters, hot summers. I will check with my local nursery. Does it matter if you have grapeless vines as far as taste goes? Also, my Lebanese Grandma used to add some lamb rib bones with some meat on them to the pot while steaming them.
Tomates, yes, for sure. This thread is great! Thank you Wardee! I suppose it depends on if grapeless leaves are edible? Probably your nursery would know this. Like you, I am thankful for what people have shared! The lamb rib bones would give wonderful flavor! I have some lamb bones in the freezer and plans to make these soon — I will do what you shared.
Thank you! XX USD. I buy them often for lunch and dinner and eat them room temperature or microwave them for half a minute to warm them up. I am making my own to cater to my diet and allergy needs. Do you have any tips??? If so, just write down and i will check daily!! Really we are supposed to be making this!!!
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