Sentences with phrase «grape leaves yalanji»

Grape leaves not only add a lovely flavour to brie, but also makes for a gorgeous presentation.

Every day felt like Thanksgiving, as my family fed me plate after plate of falafels, rice, grape leaves, chicken, pita, salad and glass after glass of crisp, refreshing hibiscus tea.

We were admiring the beauty of miles upon miles of open land and grape leaves, when we were faced with an unusual sight we hadn't seen before.

Martha Stewart stuffs grape leaves with brown rice and bakes them to prepares dolma, a popular Middle Eastern dish.

Stuffed grape leaves, sautéed mushrooms, and olives all make excellent appetizers and are full of vital nutrients and minerals.

Other sources of omega - 3s include broccoli, cantaloupe, spinach, grape leaves, Chinese cabbage, cauliflower, walnuts, and macadamia nuts which are also packed with n - 3 and one of my favorites!

While the grape leaves and other parts had uses as foods or feedstuffs for animals, the pits were true waste, with only a small amount repurposed for other uses.

If you're using canned or jarred grape leaves, just rinse off the brine and let dry before using.

Grape leaves are another good option — they tend to have a slightly rubbery texture like rice wrappers.

I always order the veggie plate which is a delicious combo of hummus, tabbouleh, bulgur wheat, turnips, falafel, rolled grape leaves and Greek salad.

In Bulgaria we cook dolmas (aka dolmades) not only with grape leaves, but also with leaves from sauerkraut (sour cabbage).

Artichokes, alfalfa sprouts, asparagus, avocado, beets, Brussels sprouts, bok - choy, broccoli, broccoli rabe, carrots, cauliflower, celery, celeriac, chard, chicory, collard greens, cucumber, dandelion greens, eggplant, endive, escarole, fennel, garlic, ginger, grape leaves, hearts of palm, horseradish, Jerusalem artichoke, kale, kohlrabi, leeks, lettuce, mushrooms, olives, onion, parsnips, peppers, pimento, pickles, potatoes, pumpkin, radicchio, rhubarb, rutabaga, sea vegetables (kelp, kombu, nori, spirulina, wakame), sauerkraut, scallion, shallots, spinach, squash, sweet potato, tomato, turnips, watercress, yams, zucchini and any others found in your locale.

Grape leaves were also used to stop bleeding.

Hereby foods rich in ALA: flaxseed, walnuts, pine nuts, algae, algae oil, avocados, olive oil, canola oil, chia seeds, hemp seeds, radish seeds, butternuts, dried oregano spices, grape leaves, dried marjoram, broccoli and spinach, avocado oil, flaxseed oil.

If you like stuffed grape leaves, you'll love this casserole, which has all the flavors of the bite - size appetizers without all the rolling.

A 1 - cup serving of grape leaves contains 3,853 international units of vitamin A, your entire day's recommended intake of the nutrient, according to the Linus Pauling Institute.

Grape leaves also provide you with calcium and iron, two essential minerals.

Grape leaves» fiber content adds bulk to your food to help physically fill your stomach, and also helps slow digestion so that you get a gradual release of sugar into your bloodstream, instead of a blood sugar spike and crash that leaves you ravenous.

Despite being very low in calories — 1 cup contains only 13 calories — grape leaves provide a rich source of essential nutrients.

Steam leftover grape leaves for use in pureed soup — a blend of broccoli, onions, kale, grape leaves and other green veggies makes for a flavorful and nutrient - packed meal.

Stuff your grape leaves with healthy ingredients to make nutrient - dense meals.

Grape leaves boost your intake of vitamins, and provide a particularly rich source of the fat - soluble vitamins A and K. Vitamin A helps your cells develop, guiding their development from non-functional immature cells into specialized cells that become a part of functional tissue.

This means that, despite containing very few calories, grape leaves will help fill you up.

The iron in grape leaves promotes healthy circulation — the mineral helps your blood carry oxygen throughout your body.

Use grape leaves to boost your intake of roughage.

Grape leaves are only commercially available canned in a very salty brine.

, Roslindale's newest restaurant, brought us to Greece with stuffed grape leaves, spinach pie and rice pudding.

Be patient though, it may take little hands to roll grape leaves!

I did bring back with me grape leaves and cured Spanish chorizo, which I have trouble finding here, too.

Most Levantine Arabic - speaking countries like to call these delicious vegetarian stuffed grape leaves Yalanji, but whether you call them dolmas,...

She was planning on making a batch of grape leaves and asked me how mine came out using the swiss chard instead.

I love dolmas so I know I'm about to love these too; just got ta get my hands on some grape leaves.

Among these is a service called «VinoTherapy» — a treatment I myself have experienced that uses organic wine byproducts like grape leaves, stems, skin and seeds to exfoliate, moisturize and replenish skin all over the body.

Packed with vegetables (7 if you include olives, but I think they are technically fruits), these are a fun twist on dolmas, stuffed grape leaves.

This was also the first time I tried grape leaves raw.

2 Tablespoons olive oil + more for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water

This vegan version of dolmas features a sweet, flavorful rice that is just as delicious solo as it is stuffed into the grape leaves.

Lentil Wraps Noochy Tofu Sandwich Roasted Vegetable Sandwiches Hempy Tempeh Reuben Homemade Flax crackers Vegan Dolmas (stuffed grape leaves) Vegan Spanakopita Back to top

Dolmas are stuffed grape leaves, a delicious and satisfying Greek meze, or appetizer.

A Middle Eastern classic and one of my favorite salads, this is delicious served with hummus and fresh pita bread, a variety of olives, and rice - stuffed grape leaves.

If you have fresh grape leaves, do add a couple to the jar.

Place the grape leaves in the bottom of sterilized jars and add the seasonings.

In Georgia (once a part of the Soviet Union, now an independent country), shashlyk is often cooked over dry grapevine cuttings or green willow branches, and sometimes herbs or grape leaves are tossed into the fire to flavor the smoke.

You don't want multiple layers of grape leaves around the fish as it changes the taste and texture of the dish... things get a little too chewy and the flavor of the grape leaves start to dominate).

Firm chunks of fish get a quick soak in chermoula, a marinade common in Northern Africa, before getting wrapped in grape leaves and cooked quickly on the grill.

Even if you don't want to go through the trouble of hunting down grape leaves, definitely try the marinated fish with the sweet and sour sauce.

Thread the fish packets onto the wooden skewers and repeat with the remaining fish and grape leaves.

Lift the plastic to help wrap the grape leaves and stuffing around the lamb and continue to roll like a sushi roll, encasing it completely.

Shingle the grape leaves (allow a good overlap) with the smooth sides down into a 14 × 14 - inch square.

The jar of grape leaves I found at Whole Foods and they easily unfurl to create perfect little wrappers for the meat and rice mixture.