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Stuffed Grapevine Leaves Recipe
|Grapevine leaves||9 Ounce (1 Jar)|
|Onions||4 Medium, finely chopped|
|Olive oil/Vegetable oil||3 Tablespoon|
|Ground lamb/Beef||1 1⁄2 Pound|
|Uncooked regular rice||2⁄3 Cup (10.67 tbs)|
|Snipped mint leaves/1/2 teaspoon dried mint flakes||1 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||3 Tablespoon|
Serving size: Complete recipe
Calories 3567 Calories from Fat 2023
% Daily Value*
Total Fat 226 g347.1%
Saturated Fat 81.4 g407.1%
Trans Fat 0 g
Cholesterol 1131.1 mg
Sodium 2633.9 mg109.7%
Total Carbohydrates 231 g76.9%
Dietary Fiber 46.8 g187.2%
Sugars 53.3 g
Protein 167 g333.6%
Vitamin A 1423.9% Vitamin C 221.3%
Calcium 139.4% Iron 140.3%
*Based on a 2000 Calorie diet
Cook and stir onions and 1 teaspoon salt in oil until tender, about 5 minutes.
Mix half the cooked onions, lamb, rice, 1 teaspoon salt, the pepper and mint.
Place rounded measuring tablespoon meat mixture on center of double layer of grape leaves.
Fold stem ends over filling; fold in sides (see diagram).
Roll up tightly; place seam side down in 12-inch skillet or two 10-inch skillets.
Repeat with remaining meat mixture and grape leaves.
Add water and remaining cooked onions.
Heat to boiling; reduce heat.
Cover and simmer until tender, 50 to 55 minutes.
Beat eggs until thick and lemon colored, about 3 minutes.
Slowly beat in lemon juice.
Add enough water to broth from Dutch oven to measure 1 cup if necessary; gradually stir into egg mixture.
Pour over grape leaves.Simmer uncovered 10 to 15 minutes.
Garnish with lemon slices.