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
- 1/2 jar(s)
- large grape leave (devein by hand)
- 2 c
- brown rice, quinoa, or couscous (uncooked)
- 1 c
- kalamata olives, pitted
- 1/2-1 lb
- meat (lamb, quail, even chicken, pork, or beef)
- 1 Tbsp
- chinese five spice
- 3/4 c
- pine nuts or almonds
- salt and pepper to taste
- 1 stick
- butter
- 1/2 c
- flour
- 3 c
- milk
- 1
- lemon, sliced
- 1
- bay leaf
- 1
- anise star
- 1/2 c
- white wine
- 1 tsp
- dill
- 1 tsp
- rosemary
- 1 tsp
- thyme
- 1 tsp
- tarragon
- salt and pepper to taste
GRAPE LEAVE FILLING
GRECIAN LEMON SAUCE
How to Make Stuffed Grape Leaves and Grecian Lemon Sauce
- 1Remove 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.
- 2For 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.
- 3When 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.
- 4To start sauce, melt butter in sauce pan then add flour to make your roux. Stir.
- 5Add milk, lemon, bay leaf, and anise star. Cook over a medium to low heat, covered. Stirring occasionally while you roll grape leaves.
- 6In a side dish, combine white wine and dry herbs. Set aside.
- 7Preheat over to 325.
- 8To 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.
- 9Back 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.
- 10Pour sauce over grape leaves. Optionally place lemons from pot atop. This will make it taste zest heavy.
- 11Place in over for 20 minutes. Then serve.
- 12I 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
