Grape Leaf

Grape Leaf
No type out there that can make use of Grape Vine leaves?

Perhaps the leaves can be used as packing food parcels, which may be the Steam? They are edible grape leaves, we have a plant grape vines in our garden.

Being Greek, the best recipe I know is Dolmathes. This is a tried and true recipe in our family, and we do several times a year for holidays like Christmas and Greek Easter. I tried Dolmathes made by others many times, and never I tasted anything as good as this variation: Dolmathes Recipe By: Art of Greek cuisine, arranged by my mom 1 pounds ground lamb, turkey or beef – (raw) 1 large onion, finely chopped – or shallots 3 / 4 cup uncooked rice – Uncle Ben salt and pepper to taste 1 tablespoon dried mint leaves, minced 1 13 + oz can of chicken broth Pounds 1 jar grape leaves 2 lemons Mix all gently (do not mix compact) the first 5 ingredients listed above. Squeeze the juice of one lemon and add to meat mixture. Mix and set aside. Discard brine from jar of grape leaves. Fill sink with cold water and submerge the leaves in water. Rinse and place in a large towel to help remove up moisture. Note the leaves should be placed with the shiny side down, or the brilliant if not obvious, the place with the vein side up. Side of the vein is normal under side of the road. The bright side is the normal top of the page. Want to put some meat mixture on the side of the vein so that when rolled, the side bright or upper left. I hope you understand. Be sure to trim any leaf stalk that might have survived the canning process and discard. Instead of a small amount of meat near the stem of the leaf. Cover the meat with a bit of the stem; times on each side of the road toward the center. Then the meat roll the tip of the blade. You should end with a small roll, the meat completely enclosed within the grape leaf. Place damaged, or large attractive leaves (without filling) for cover the bottom of a heavy pot with lid. Place the rolls firmly side by side in rows, making a layer. Keep them going the same direction, if possible. Turn pan of 90 degrees and make a second layer, installation force. Pan Turn 90 degrees again and make a 3rd layer. That is usually an incomplete layer, but no matter. Open can of chicken broth and pour NOT MORE THAN 1 / 2 cup more dolmathes. Place a heavy plate (or something flat and heavy) on top of the rolled dolmathes. This avoids that the opening rolls like cooking rice. Cover with a lid. Bring to a simmer and cook for several hours. You will need to add more stock from time to time, but be careful, because it will boil more easily. Best way to find out if made with meat and rice, is trying one. Note that the dolmathes burn easily, and the heat med.low should be kept low. The time may be 2 to 3 hours. When thoroughly done, cooked meat, rice and grape leaves are tender, remove from heat, remove the plate weighing and Allow to cool for a short time. Place in the refrigerator to maintain – 3 days maximum – or freeze them, tightly packed. Freeze well. To serve, heat and place on a plate. 1 slice of lemon into pieces and decorate with lemon dolmathes. Serve as an appetizer or whenever. Ideas for serving: Mezedakia (Greek appetizers) The size matter. Vine leaves vary. I put the fattest or larger on the bottom, on top of the protective layer of leaves in the background – to be discarded. Then comes a half, then the smallest on top. I pack them same way immediately after cooking. The fund receives the most heat, so obvious.