Stuffed Grape Leaves with Beef and Rice | Dolma Recipe скачать в хорошем качестве

Stuffed Grape Leaves with Beef and Rice | Dolma Recipe

Learn how to make juicy stuffed grape leaves with beef and rice using my easy, step-by-step dolma recipe. Tender, flavorful, and never dry! ►Full written recipe: https://thecookingfoodie.com/recipe/s... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ RECIPE Ingredients 1.5 pounds Ground beef or lamb (read notes) 1 jar Grape leaves about 60-70 leaves 1 cup (200G) Rice uncooked, rinsed 1 Onion Large, grated ½ bunch Parsley finely chopped ¼ bunch Mint finely chopped ¼ bunch Dill finely chopped Salt to taste Black pepper to taste 3 tbsp Olive oil 1 lemon ¼ cup Water for the filling water for cooking Instructions 1. Prepare the grape leaves: Place the grape leaves in a large bowl and pour hot water over them. Let soak for 10 minutes to soften, then drain and set aside. 2. Prepare the herbs and rice: Finely chop the onion, parsley, mint, and dill. Rinse the rice thoroughly under cold water until the water runs clear. 3. Make the filling: In a large bowl, combine the ground meat, chopped herbs, onion, rice, olive oil, ¼ cup water, salt, and black pepper. Mix gently until just combined; do not overmix. 4. Stuff the grape leaves: Lay one grape leaf flat on a work surface, shiny side down. Place 1–2 tablespoons of filling in the center. Fold the sides inward, then roll tightly from the bottom up to form a compact roll. For better understanding, watch the video. 5. Arrange in the pot: Place the stuffed grape leaves seam-side down in a wide pot, arranging them tightly in layers. Add the lemon slices on top. 6. Cook the grape leaves: Cover the grape leaves with an inverted heat-proof plate to keep them from moving. Pour in enough water to just cover them. Bring to a gentle boil over medium-high heat, then reduce to medium-low, cover, and simmer for about 1½ hours, until tender and fully cooked. Add more water if needed during cooking. 7. Rest and serve: Remove from heat and let rest for 10–15 minutes. Serve hot, warm, or cold.