Mediterranean Stuffed Grape Leaves

Domata (Grape Leaves) Recipe

Description:
Prepare and indulge in this flavorful Domata (Grape Leaves) recipe, originating from lovewithrecipes.com. This dish features a delightful combination of tender grape leaves stuffed with a savory mixture of long-grain white rice, aromatic herbs, juicy tomatoes, and lean ground beef, creating a symphony of Mediterranean flavors that will tantalize your taste buds.

Recipe Category: White Rice

Keywords: Long Grain Rice, Rice, Berries, Grapes, Fruit, Meat, Greek, European, Low Cholesterol, Weeknight

Nutritional Information (Per Serving):

• Calories: 329.9
• Fat Content: 21.3g
• Saturated Fat Content: 4.2g
• Cholesterol Content: 29.5mg
• Sodium Content: 682.2mg
• Carbohydrate Content: 23.6g
• Fiber Content: 1.7g
• Sugar Content: 4.1g
• Protein Content: 11.9g

Servings: 10
Yield: 24 domatas

Ingredients:

Preparation Time: 6 hours
Cook Time: 50 hours and 9 minutes
Total Time: 56 hours and 9 minutes

Recipe Instructions:

1. Begin by placing the long-grain white rice in a bowl, covering it with cold water, and letting it stand for 30 minutes to soften.

2. Simultaneously, place the currants in a small bowl, cover them with hot water, and let them stand for 30 minutes until they plump up.

3. After soaking, drain both the rice and currants, and set them aside for later use.

4. If using pine nuts, preheat your oven to 350°F (175°C). Spread the pine nuts evenly on a small pan and toast them in the oven for 6-8 minutes until they turn golden brown and emit a fragrant aroma. Once toasted, set them aside.

5. In a large sauté pan over medium heat, warm 1/2 cup of olive oil. Add diced yellow onions and 1 teaspoon of salt, sautéing until they soften, which should take about 5 minutes.

6. Incorporate chopped green onions into the pan and continue sautéing until they also soften, approximately 5 minutes longer.

7. Stir in ground allspice, ground cinnamon, and the drained rice, cooking and stirring until the rice becomes opaque, which should take around 4 minutes.

8. Add chopped fresh tomatoes (if using), parsley, mint or dill, plumped currants, and hot water to the pan. Cook the mixture uncovered until the water is absorbed and the rice is about half cooked, approximately 10 minutes.

9. Mix in the toasted pine nuts (if using) and thoroughly combine the ground beef with the rice mixture. Season the filling to taste with salt and pepper. Allow the mixture to cool.

10. Rinse the grape leaves under cool water and remove the stems. Lay them out on a table, shiny side down, working in batches.

11. Place a tablespoonful of the rice filling near the stem end of each grape leaf. Fold the bottom end over the filling, then fold in the sides, and roll up the leaf. Ensure not to roll too tightly to accommodate the rice’s expansion during cooking. Set aside, seam side down.

12. Once all the filling has been used, select a baking pan or a large, deep frying pan that can hold the stuffed grape leaves in a single layer. Line the bottom with additional grape leaves if desired.

13. Arrange the stuffed grape leaves in the pan, ensuring the seam sides are facing down. Place a heavy plate on top to prevent the leaves from unrolling during cooking.

14. Pour boiling water and the remaining 1/4 cup of olive oil around the stuffed grape leaves in the pan. Cover and simmer gently over very low heat until the rice and leaves are tender, which should take about 45 minutes.

15. Once cooked, remove the pan from the heat and take off the plate. Sprinkle the stuffed grape leaves with a little lemon juice, allow them to cool slightly, and serve with lemon wedges.

16. Alternatively, you can cover and refrigerate the stuffed grape leaves for up to 2 days. Remember to bring them to room temperature before serving.

This Domata (Grape Leaves) recipe yields 24 delectable servings, perfect for sharing with friends and family. Enjoy the rich flavors and textures of this Mediterranean-inspired dish, sure to become a favorite in your recipe collection! 🍇🍃