Sentences with phrase «own grape leaves»

The Simple Greek owners, for example, ordered frozen grape leaves and French fries instead of making their own products fresh.

«Our produce variety includes jackfruit, Persian pickles, peruano beans and the largest variety of grape leaves,» D'Auria says.

Line skillet or large pot with additional grape leaves, and lay stuffed grapes leaves in one tightly stacked layer on the bottom of the pan.

How to roll a stuffed grape leaf (Step 1) Place about 2 tablespoons of filling mixture in the center of the grape leaf.

That's how I feel with moussaka, grape leaves and kibeh.

I don't think I have a favorite ethnic food, but I do love stuffed grape leaves and could just sit there popping them into my mouth, one after the other.

I was just walking through whole foods the other day thinking what a shame it is that I couldn't have grape leaves anymore and didn't think to look up a paleo option!

I'm in love with this recipe but especially excited by the grape leaves recipe.

It's a Mediterranean place, serving things like falafel, hummus, stuffed grape leaves and kabobs.

And until this past weekend, stuffed grape leaves would have fallen into this category.

Something weird that I like are stuffed grape leaves Nikki Vergakes recently posted... LIFESTYLE: MEDITERRANEAN ORZO PASTA SALAD

Reminiscent of stuffed grape leaves, I can imagine all types of fillings, vegetarian or with meat for future meals.

Emma, that's great that you have your own grape leaves to cook with.

i was wondering if the leaves you started off with to make these grape leaves were raw from the start?

This post is also available in: French Mediterranean dolma was always on the list of foods special to me, there is something fascinating in the taste and the appearance of the grape leaves.

Rinse the grape leaves and pat dry.

This recipe is for a 1 quart jar of marinated grape leaves that you can buy in a store.

Mediterranean Dolma (Adapted from Living Raw Food) For a 1 quart jar of marinated grape leaves, the amount of individual leaves can vary depending on their size

For those wondering how to make this dolma with fresh grape leaves, here is a great tip a friend left on Flickr: «Hi, you can prepare leaves without cooking as well, just soak them in water with squeezed lemon juice and salt (in a glass jar)-- and leave them for two day to soften, I made it once, and they turned out delicious!»

By the way, the grape leaves can be fermented, they do nt have to be blanched.

I made this yesterday to celebrate fourth of July with my parents and they were so amazed it was all raw (I even used raw grape leaves straight from my grandma's grape vine!!!!) We all fell in love with that tahini sauce and also enjoyed dipping some flax corn tortilla chips in it.

All three are a good option for making dolmades (that's the traditional name for stuffed grape leaves), just make sure to rinse the canned or jarred version under warm water to remove some of their salt brine before using.

Mediterranean dolma was always on the list of foods special to me, there is something fascinating in the taste and the appearance of the grape leaves.

You might also be able to find them in regular supermarkets, Greek markets, or delis that sell grape leaf dishes.

Although fresh grape leaves will provide a distinct Greek flavor for your cooking, it's much more common to find them frozen, jarred, or canned.

mulled wine balsamic roasted brussel sprouts & grapes curried chicken salad with grapes seared duck breast with grape sauce yebra (Syrian stuffed grape leaves) grape jelly cocktail meatballs moscato poached apricots red wine poached pears black grape & plum compote caramel apple pie grape poppers concord grape cornmeal cake sangria ice pops

There's tons of veggies, spices, spice mixes, teas, olives, nuts, hummus, grape leaves, breads and even a stand at the end with vegan cake and pie, clothes, kitchen supplies, jewlery and occasionally live music.

«Dolma» means stuffed — and that's exactly what these grape leaves are!

The grill finally got a good workout when I made these spicy beef skewers with a chickpea dipping sauce and this grilled fish wrapped in grape leaves.

There are grasshoppers outside singing, hiding beneath browning grape leaves, watching droplets explode like tiny bombs.

This traditional Greek dolmades recipe (stuffed vine / grape leaves) is the ultimate Greek vegetarian appetizer!

I'm the gal who buys the Trader Joe's grape leaves for just about every summer picnic but have never actually made them myself.

I've only ever eaten rice - stuffed grape leaves and was excited that I could actually rationalize these meat - stuffed grape leaves as dinner.

Cover grape leaves with a small plate turned upside down to keep them from moving and to weigh them down.

I've a weakness for stuffed grape leaves so as soon as I saw Liz's recipe I knew that those would most certainly make the cut.

Line stuffed grape leaves in pot, alternating direction with each layer, until the pot is filled 3/4 of the way or you've used all your leaves.

One jar was plenty and I even has some leftover, so you know whose going to be making stuffed grape leaves again.

Form meat into thin cigar shapes, then roll the grape leaf starting at the stem all the way to the top.

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.

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

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.

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

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.

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.

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).

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.

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

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

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.

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