Stuffed Grape Leaves and Grecian Lemon Sauce
By
Tiffany Bannworth
@MissAnubis
1
Take a tour of the Mediterranean with these Stuffed Grape Leaves.
Soon I will add my recipe of Italian Stuffed Grape Leaves with Zesty Italian Sausage to use your other half of the jar of grape leaves.
Soon I will add my recipe of Italian Stuffed Grape Leaves with Zesty Italian Sausage to use your other half of the jar of grape leaves.
Ingredients
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1/2 jar(s)large grape leave (devein by hand)
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GRAPE LEAVE FILLING
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2 cbrown rice, quinoa, or couscous (uncooked)
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1 ckalamata olives, pitted
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1/2-1 lbmeat (lamb, quail, even chicken, pork, or beef)
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1 Tbspchinese five spice
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3/4 cpine nuts or almonds
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·salt and pepper to taste
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GRECIAN LEMON SAUCE
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1 stickbutter
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1/2 cflour
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3 cmilk
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1lemon, sliced
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1bay leaf
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1anise star
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1/2 cwhite wine
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1 tspdill
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1 tsprosemary
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1 tspthyme
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1 tsptarragon
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·salt and pepper to taste
How to Make Stuffed Grape Leaves and Grecian Lemon Sauce
- Remove grape leaves from jar. Place on a flat surface. Toward the bottom of the leaf, remove the thick, fibrous stem and vein. Discard stem etc. Set leaves aside.
- For grape leaf filling, place all ingredients in a pot with enough water to cook quinoa/rice/couscous. Bring to a boil, then reduce heat to medium and cover.
- When both grain and meat are cooked, remove meat and debone. Then place meat back in and put entire mix into the food processor. Give a quick rough chop. Set aside temporarily.
- To start sauce, melt butter in sauce pan then add flour to make your roux. Stir.
- Add milk, lemon, bay leaf, and anise star. Cook over a medium to low heat, covered. Stirring occasionally while you roll grape leaves.
- In a side dish, combine white wine and dry herbs. Set aside.
- Preheat over to 325.
- To roll grape leave, place a large spoon full in the center in a rectangular shape, fold in sides, then roll from top of the leave to bottom. Place in a casserole dish sprayed with olive oil. Continue until all filling is finished.
- Back to lemon sauce, your sauce should be thickened now. Remove anise star, lemon, and bay leaf. Pour in wine/herbs and whisk thoroughly. Add salt and pepper to taste.
- Pour sauce over grape leaves. Optionally place lemons from pot atop. This will make it taste zest heavy.
- Place in over for 20 minutes. Then serve.
- I like to serve this with my other two recipes.
"Mediterranean Fruit" Spiced Applesauce
Baked Tandoori Lentils
About Stuffed Grape Leaves and Grecian Lemon Sauce
Other Tag: Healthy
