Will you help us in this effort? One of our programs in Syria is an emergency food kitchen that feeds 31,000 people a day. They are hand-rolled and filled with a small balls of rice mixed with lamb or beef, also prepared by hand. Top with enough water to fully submerge the wrapped leaves, about 5 c. Add another teaspoon of salt and set over high heat to bring to a boil. You will have several layers. And I have to tell you that she is one if the best cooks I know. Add the remaining lemon juice, the remaining tomato paste, the remaining tablespoon molasses and the remaining salt (2-3 teaspoons to taste). Syrian Stuffed Grape Leaves Where Is My Spoon. My friend is born and raised in Syria and only came to Germany two years ago and if she tells me that this is her authentic recipe for stuffed grape leaves, that is definitely good enough for me. Bring a pot of water to a boil. Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. Place each vine roll in the pot, over the chicken legs, starting circularly around the edge of pan and continuing with smaller circles towards the middle of the pan. Place each roll in the pot, over the chicken legs, starting circularly around the edge of pan and continuing with smaller circles towards the middle of the pan. Malfouf is much easier to prepare than stuffed grape leaves or zucchini (kousamahshi) as the leaves are larger and quicker to roll up. Place one grape leaf on a cutting board or... 3. Privacy Policy | Wisteria on Trellis Framework by Mediavine, As an Amazon Associate, I earn from qualifying purchases. Give 2 ½ liter/ 10.5 cups boiling water to a jug. Place one or two grape leaves on your left palm (if you are right handed). Roll and stuff grape leaves: Line a baking sheet with parchment paper. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping … One grape leaf at a time, place the leaf flat on a plate and add 1 tablespoon of meat and rice mixture near stem. After soaking it, massage the rice with your hand in the bowl, drain it through a fine mesh sieve and wash it again under running water very well. You must all be familiar with the Syrian (and not only Syrian) refugee situation in Europe and I have to use this opportunity now to say how proud I am about the way Germany reacted and deals with the refugee situation. Click Play to See This Stuffed Grape Leaves With Meat and Rice Recipe Come Together. Log in. The food is unbelievably tasty and delicious without being overladen. Place potato slices on the bottom of a big pot and arrange stuffed grape leaves on top. I got to know Nesrin and her family better than the other families, due to the fact that we both speak English and have children of more or less the same age. The filling becomes sticky and firm and is ready when all the liquid elements have been absorbed. Fold the vertical sides of the leaf over the filling, then fold down the horizontal side, and roll the sheet firmly and tighten securely. See more ideas about syrian food, recipes, middle eastern recipes. ... Fall is the season when many Syrian households are busy preparing makdous (magdoos) for the whole year. Mix very well with your hands. If the leaves are small, leave … In a large bowl, combine ground meat, rice, the juice of 1 lemon, salt and pepper. Do not leave too long or the leaves may tear. Dec 12, 2018 - Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. Hi Christine, it was nice to read your comment. The dolmas are slowly cooked together with morello cherries (vişne), and plums may be used also. I work for Preemptive Love Coalition—a nonprofit based in the Middle East. Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Even with the reduced cayenne pepper it was still over powering , would never use this recipe again . This Syrian stuffed vine leaves recipe is an original Syrian recipe brought to me by Nesrin, a Syrian friend, who has been living in our village with her family for about one year now. Cover and cook over high heat for 10 minutes and then on medium heat for 15 minutes. I will certainly post another Syrian recipe, I have a few from a Syrian refugee friend living in our village and they are all amazing. @2020 - Where Is My Spoon. Mix until the... 2. Give the onions, herbs and garlic to the drained rice and add the cayenne pepper, sweet paprika, black pepper and about 2 teaspoons of the salt. Do you know which city this recipe hails from? Feb 10, 2019 - Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. Massage the rice with your hand to clean it, drain it through a fine mesh sieve and wash it again under running water very well. Line the bottom of a pot with sliced ​​potatoes. Reduce heat to medium and cook for 1 hour. You can store the stuffed grape leaves in the refrigerator for several days, or freeze them for later use. All Right Reserved. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. There are different methods to prepare this Syrian food. Turn the heat on high and bring to a boil. While the rice soaks, drain the two grape leaves jars. * Percent Daily Values are based on a 2000 calorie diet. They are that good! If it’s not done, add some more of the reserved cooking liquid and continue cooking on low, checking from time to time, until the rice is soft, about 20-30 minutes more. Pour the HOT liquid slowly into the pot around the edges of the upside plate in the pot. Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. You can buy it in Middle Eastern shops and in many larger supermarkets nowadays. I learned this Stuffed Grape Leaves recipe from my Syrian-born grandmother. . Divide grape leaves into 4 equal parts, add each part to the boiling water let it boil for 3-4 minutes … I make a dolmas recipe from Homs. Would it be ok if we shared your site with our people and linked back to it? Let drain well and place it in a large bowl. We want to help people in the U.S. stay engaged with the crisis and thought of using the connecting power of food to do that. Nesrin says, that really good quality leaves don’t break so much. Syrian Stuffed Vine Leaves Where Is My Spoon. Using a small paring knife, cut the … Take a very large pot and place the chicken quarters in it. If some of the leaves break, you can put some pieces together when filling them and still be able to get a nice roll. Start rolling, first the lower side over the filling, then the left and right side over the filling, then again from below forming a relatively tight roll. Hello! Peel the cloves of 1 ½ of the garlic bulbs and grate them finely. So good, my mouth is watering just thinking about it! We don't find the dish very hot and we don't usually eat very hot dishes. I’m interested about regional differences between Syrian dishes. Place the long grain rice in a large bowl, pour boiling water over to cover it and let soak for 1 hour. Stuffed vine leaves without meat are sometimes called yalancı dolma, which means "fake dolma" in Turkish. Nesrin, who gave me the recipe, used to live in Aleppo. There may be affiliate links within the post, see my, 2 jars grape/vine leaves in brine (each jar 350 g/ 12.3 oz drained net weight), 3 tablespoons pomegranate molasses, divided, 270 g/ 9.5 oz/ 1 ¼ cup concentrated tomato paste, 200 ml/ 6.7 fl.oz/ scant 1 cup lemon juice from a bottle, divided. Then add the rest of the ingredients and mix well. Yabraq is made using frozen vine leaves which are added to boiled water to get them ready for rolling. Nutritional information is not always accurate. Line a large pot with celery ribs and loose cabbage leaves. At restaurants it is usually served as a side dish (Mezzi), but when cooked at home it is mostly considered as a main dish. Serve hot with the chicken legs and yogurt or at room temperature with yogurt. It keeps well and it is only used in rather small quantities. I don't know what kind of Syrian your friend is but her recipe is not authentic, maybe made up by her. Would you join us in our effort to build bridges, foster empathy, and create a more beautiful world? We would love to hear your ideas. Thank you for this! Hi Rachelle. And trust me, eating these stuffed vine leaves for 3 days in a row won’t make you tired of them. Mix well and taste, it should taste salty and lemony. Place a large plate, upside down, on top of the rolls in the pot. If it's not done, add some more of the reserved cooking liquid and continue cooking on low, checking from time to time, until the rice is soft, about 20-30 minutes more. We hope to challenge that misperception and highlight our shared humanity by creating a series of articles about pre-war Syria that include pictures, recipes, and stories. Yebra, or stuffed grape leaves, is a traditional Syrian food that can be prepared in a few different ways. Jun 5, 2020 - Explore Fathi's board "Syrian recipes", followed by 453 people on Pinterest. At Närenj, he combines elements of Syrian home cooking with French gastronomy. Fill a metal bowl with water and place this on top of the plate. Yabraq belongs to the family of stuffed vine leaves that is similar to a Dolma, with distinct changes in the method of cooking. My 76 yr old Syrian mother in law tells me that no real Syrian cooks these with chicken, lamb yes but never with chicken. I’ve never tried cooking them on top of chicken thighs. While the leaves are cooking chop the onion and the herbs as finely as possible. While the rice soaks, prepare the vine leaves: Of course, you can easily halve the recipe for the Syrian stuffed vine leaves, but making more of them is worth it. Mix well, add 2 tablespoons of the pomegranate molasses, about 170 g/ 6 oz of the tomato paste, the olive oil and about half of the lemon juice. Carefully take the leaves apart and remove the stems. We thought of several ways we could collaborate but would love to hear your ideas as well. Or write your own post about these issues? I immediately asked for the recipe and, as usual, Nesrin told me she cannot really explain or write down the recipe, she has to cook it in front of me and I could help and take notes. olive oil, parsley, pomegranate molasses, ground black pepper and 12 more. jar of grape leaves… Bring a large pot of water to a boil and cook the leaves for about 15 minutes, turning them around in the water 3 or 4 times in between. Mix well and taste, it should taste salty and lemony. Add the salt, b'har, and mint and mix well for 2 minutes. Or share another simple, Syrian recipe that you think everyone should try? Give a small amount of the filling about 1 cm above the base of the grape leaves. And so we did, like a few times before. Take a very large pot and place the chicken legs in it. Ashley DobsonFood and Cooking Armenian RecipesLebanese RecipesTurkish RecipesGreek RecipesEthnic RecipesGrape Leaves Recipe Mar 17, 2019 - Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. Spread a leaf on a work surface, with the midrib on top. Let cool completely. 1 handful Syrian mint (or regular if you cannot find the original), 2 ½ bulbs garlic (that's right – whole bulbs), divided, 4-5 teaspoons sea salt, to taste, divided, 3 large whole chicken legs (chicken quarters). I had the luck of tasting quite a few of her dishes and I was amazed by each one of them. You have to do this, so that the rolls will stay put in the pan and not flow around when you add the cooking liquid. Bulgaria: Palneni Chushki (Stuffed Peppers). For … But all the work and time were well worth it. Rinse grape leaves several times. If there is more you want to talk about, please write me an email. Place the rolled grape leaves in the pot tightly. Sauté for 3 minutes, stirring constantly so that the mixture absorbs all the ingredients well. This obligatory tip prevents the vine leaves from opening, and the stuffing to come out. Thanks for your comment. Add the remaining bulb of garlic, cloves finely grated, to it. Cut the stem of each vine leaf before garnishing. I am sorry to hear the cayenne was too much for you, it could be that mine is not as powerful as the one you use. Remove the hard stems from grape leaves and place on a plate. Grape leaves are stuffed with a vegetarian mix, rolled and cooked in a tangy sauce with olive oil. Let me begin by telling you that these stuffed vine leaves, Syrian style, are one of the best meals I have had for years. Arrange the yalanji in the pot, squeezing them well. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends. The vine leaves will absorb the sauce. Peel the cloves of 1 ½ of the garlic bulbs and grate them finely. Drain. Traditional Syrian foods involve lots of stuffing and vine leaves. Stuffed Grape Leaves (Warak enab mehshi) in Arabic "ورق عنب محشي" is a middle eastern dish that can be served as a side dish or a main dish. We would love to build empathy by encouraging people to make a simple Syrian dish like that. We’ll feature some Syrian food bloggers as part of this piece and would love to include you in that. Thank you for your time, and please let us know what you think. While the leaves are cooking chop the onion and the herbs very very finely. Place the rice in a large bowl, pour boiling water over to cover it and let soak for 1 hour. Place a large plate, upside down, on top of the rolls. Make the filling: Combine ground beef, rice, allspice, salt, and water in a large mixing bowl. Most of the time, they serve simple versions of traditional Syrian dishes like mujadara. 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