Refrigerate leftover stuffed grape leaves in airtight containers for up to four days to freeze leftover dolmathakia transfer them to zip close freezer bags or airtight containers and freeze for up to three months steam or microwave leftover refrigerated or frozen stuffed grape leaves to 165 f the minimum safe temperature for cooked leftovers.

Lebanese stuffed grape leaves are my all time favorite dish that i grew up eating and actually grew up helping my mom make in arabic we call it ldquo warak enab rdquo which means leaves of grapes and traditionally it rsquo s stuffed with rice and meat or rice and veggies while this is the rice and beef version i also have the vegetarian stuffed grape leaves recipe if you prefer.

In this recipe grape leaves are stuffed with a tasty meat and rice mixture seasoned with warm spices allspice and cumin and loaded with fresh herbs in the form of parsley dill and mint then once stuffed the grape leaves are cooked in a tasty lemony broth.

Arrange the stuffed leaves side by side and on top of each other over the seared lamb chops place a plate about 1 2 inches smaller in diameter than the pot over the stuffed leaves add some weight to the plate by adding a can this will keep the grape leaves secure fill the pot with enough water to cover all the leaves and up to the plate.

Start by preparing the vine leaves in this recipe i use vine leaves sold in jars wash the leaves individually remove the stems and leave them in a colander to drain prepare the filling in a large bowl combine the mince rice onion parsley dill olive oil salt and pepper mix with your hands until all the ingredients are well combined.

For the grape leaves grape leaves come in jars submerged in water i dont recommend using the frozen ones generally the leaves are salted so before using them soak them in water for at least an hour to get rid of excess salt then wash them a few times and drain you can squeeze them carefully to get rid of excess water.

Grape leaves are stuffed with a beef herb and rice mixture in this slightly sweet version of iranian dolmeh get the recipe for stuffed grape leaves dolmeh raquo helen rosner persian herbed.

The traditional bedouin dish of bread rice lamb and yogurt is a talisman of identity in jordan mdash and in various communities in suburban detroit.

Both the grape leaves and the zucchini are stuffed with a combination of rice and ground meat onions and light seasonings then wrapped up and slow cooked when i was in jordan i had warak enab a number of times as a mezze dish usually served cold and with a sour taste from pickled grape leaves.

Stuffed vegetables for the win were obsessed with stuffing all the vegetables around here from stuffed tomatoes to eggplant grape leaves and even stuffed squash in fact stuffed vegetables are their very own class within greek and mediterranean cooking.

For the rice i use medium italian or sushi rice yes sushi rice cook it about 1 2 way cool then mix into the beef the rice will finish cooking in the oven cabbage prep trick from my cousin core the cabbage put in large bowl with some water and prep in the microwave for about 20 mins on high a lot easier than boiling.