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Saturday, 16 October 2010

October 2010 Daring Cook's Challenge: Stuffed Grape Leaves

stuffed vine leaves,daring cooks challenge

Stuffed grape leaves (also known as dolmades) is something I always buy at the store in cans or just ordered from restaurants. I had never actually thought of making my own until this month's Daring Cooks Challenge. It was a nice challenge and I now like the homemade version better. Apart from how simple it is to make stuffed grape leaves, it is also very versatile.

(I am posting this challenge 2 days late by the way!)

The Daring Kitchen


DARING COOKS OCTOBER 2010 CHALLENGE: STUFFED GRAPE LEAVES

Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.

I found the grapes leaves preserved in brine.

stuffed vine leaves,daring cooks challenge

I bought a pack that contained loads of leaves!

stuffed vine leaves,daring cooks challenge

I think this is going to last me a year, I hope they don't go off quickly; I'm not sure of their lifespan.

After separating them, I let them soak for a bit in some boiling water. I should have done this 2-3 times as was suggested in the recipe but I was short of time, so I did it just once.In consequence, the leaves were not as soft as I would have liked them to be.

As for filling, I only used some left over rice and grated carrots with a simple seasoning.

Stuffed Grape Leaves
Ingredients (about 8 - 10 stuffed leaves)
8 - 10 vine/grape leaves (if preserved in brine, soak and rinse a few times in hot water. If using fresh ones, soak in hot water until tender.)
1 cup cooked rice
1 medium-sized grated carrot
1 teaspoon tabasco
1 teaspoon paprika
2 tablespoons maple syrup
Salt to taste


  • Mix all ingredients together (except vine leaves).
  • Proceed to filling the leaves.
  • Filling is relatively easy, you might need a little practice with the first ones if you've never done some sort of dough wrapping before.
  • Place a little filling in the centre of the leaf, turn the extremities closest to you over the filling and roll back to enclose firmly.
  • Then fold over the extremities on the sides and roll to enclose.


stuffed vine leaves,daring cooks challenge


  • Place all stuffed leaves in a bowl and dizzle with olive oil. Let stand for a while before serving. 

Yummy, this made a nice lunch and it kept well for two days.

stuffed vine leaves,daring cooks challenge

6 comments:

  1. I've always wanted to make stuffed grape leaves. I'm going to have to try them now. Yours look great!

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  2. Your simple, sweet filling actaully sounds really good! I am glad you were able to get to the challenge this month, as I would never have thought of this kind of filling...! Great job!

    ReplyDelete
  3. Yummy, those dolmades look great with the carrots and rice, beautiful colors!

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  4. Your vegan version looks delicious - I am going to make these for a friend. They look so perfect, great job!

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  5. I just stumbled upon this site and I love the design. This recipe looks great. :-)

    Thanks,
    Danie
    My Vegan Corporate Life

    ReplyDelete
  6. Gauri Radha गौरी राधा17 November 2010 19:00

    Those look delicious!!

    ReplyDelete

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