grape leaves

Stuffed grape leaves known as “Warak Enab” in Arabic, is a Lebanese dish of spiced rice and beef rolled in grape leaves and simmered in a Lemony broth.

Lebanese Stuffed Grape Leaves

¾ jar Grape Leaves ((About 60-80 leaves))

Long Grain Rice

lb Ground Beef

1½ tsp. 7 Spices

Black Pepper

Cinnamon

Salt

Lamb Chops (or Ribs)

Lemons (juiced)

tb. Vegetable Oil

Water ((enough

Begin by rinsing the rice 3 times with cold water. In a medium-sized bowl, combine the ground beef, washed rice, 7 spices, cinnamon, black pepper and 1 teaspoon of salt. Mix to combine.&nbsp;

Unpack the jar of grape leaves and place in a colander. Rinse the brine using cold water and set aside to drain any water.&nbsp;

Place a grape leaf vein-side up on a large plate or cutting board. Using a small paring knife, cut the small stem off. Drop about 1 tablespoon of the beef and rice filling and spread into a thin line leaving enough room on both sides of the leaf for rolling.

Fold each side of the leaf over the filling beginning with the bottom side and roll tightly to prevent the leaf from opening up while cooking. Repeat until you have no more leaves left. *If the grape leaf is very large, cut in half, then stuff and roll.&nbsp;

Using a paper towel, pat the lamb chops dry. Season with a half teaspoon of salt. In a deep pot, heat one tablespoon of vegetable oil. Sear the lamb chops on high heat for 2-3 minutes on each side.&nbsp;

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. Fill the pot with enough water to cover all the leaves and up to the plate. Add the freshly squeezed lemon juice and season with remaining half teaspoon of salt. Cook on medium to high heat until boiling. Reduce to medium-low heat and cook for 45min to 1 hour. To check if grape leaves are done, take a grape leaf out and try it!

Once the grape leaves are done cooking, Flip the pot over onto a serving platter. There should very little lemon water left. Serve warm.

This healthy take on the classic meatloaf is essentially a giant Greek meatball-meets-dolma, with no individual rolling or wrapping! And no dry meatloaf here: the grape leaves encase the flavorful meat mixture, keeping it nice and juicy and imparting a welcome tang. It&#039;s show-stopping enough for a dinner party, but quick and easy enough for a weeknight. Serve with a big Greek salad and rice or pita bread.

Greek Meatloaf Wrapped in Grape Leaves

Extra virgin olive oil

jarred grape leaves, (drained and rinsed)

white bread, (toasted (gluten-free is okay))

carrot, (peeled and very finely chopped or grated)

celery stick, (very finely chopped)

red onion, (very finely chopped or grated)

red bell pepper, (very finely chopped)

garlic cloves, (minced)

Kosher salt

Black pepper

beef

tomato paste

mint leaves

oregano

lemon

Tzatziki sauce, (for serving)

Halved grape tomatoes and parsley, (for garnish)

Get ready. Bring a medium pot filled with water to a boil. Position a rack in the middle of your oven and heat to 350°F. Lightly coat a sheet pan or baking dish with olive oil.

Boil the grape leaves. Add the grape leaves (a large handful’s worth) and let them cook until softened but still in one piece, about 3 to 5 minutes. Remove with a slotted spoon or tongs and set aside for now.

Soak the bread. Place the toasted bread in a small bowl and cover it with water (or milk if you’d like).  Allow it to soak until very tender, about 10 minutes. Drain and squeeze any excess liquid out of the bread so it crumbles (if you’re using a rustic loaf, discard the crusts) and add to a large mixing bowl.

Sauté the veggies. Heat 2 tablespoons olive oil in a large skillet. Add the carrots, celery, onion, bell peppers, and garlic. Season with a big pinch of salt and pepper. Cook over medium-high heat, stirring occasionally until the veggies have softened, about 5 to 7 minutes. Pour off any excess liquid, then add to the bowl with the bread.

Prepare the meatloaf mixture. To the bowl with the bread and veggies, add the ground beef, egg, tomato paste, mint, oregano, and a drizzle of olive oil. Season with a big pinch of salt and pepper. Use your hands to mix until everything is well combined.

Form the meatloaf. Turn the meat out onto parchment paper or aluminum foil and shape into a meatloaf. It should be about the size of a loaf pan (even though we won’t use one), which is 8.5 by 4.5-inches.

Make a bed for the meatloaf. Pat the grape leaves dry, then layer about 6 to 8 large grape leaves on the prepared dish with the stem facing up. Lift the sides and corners of the foil or parchment to transfer the meat mixture to the middle of the leaves. Gently turn the meat out onto the leaves, discarding the paper or foil.

Wrap the meatloaf. Wrap the grape leaves around the meat mixture from both sides to cover the bottom half of the loaf. Place more grape leaves over the exposed meat (as many as needed) to cover the top side, slightly overlapping the leaves and pressing them so they adhere to the meatloaf.

Bake. Drizzle a little olive oil all over the grape leaf-wrapped meatloaf. Cover the pan with foil (make sure to tent the foil so it is not touching the meatloaf). Bake in the heated oven for 30 minutes, then uncover and return to the oven for another 20 minutes or until the meat is fully cooked through and the grape leaves are tender.

Rest. Squeeze half of the lemon all over the grape leaf-wrapped meatloaf, then set aside to rest for 10 minutes or so. Slice the remaining lemon half into wedges for serving.

Finish and serve. Cut the meatloaf into slabs using a serrated knife. Garnish with parsley and halved cherry tomatoes. Serve with lemon wedges and tzatziki sauce on the side, letting people drizzle and dress as they like.

https://content.jwplatform.com/videos/Q9C1q6rS.mp4

Greek Meatloaf with Grape Leaves

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