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Stuffed Grapeleaves with Olive Oil March 13, 2011

Posted by Deniz Olcay in Healthy Eats, Middle Eastern, Turkish Dishes.
Tags: grape, grapeleaf, grapeleave, grapeleaves, greek, Healthy, Oil, oilive oil, Olive, onion, pine nuts, stuffed, turk, Turkish, Vegetarian
3 comments

After a long and lazy break, I decided that it was time to get back on track with my blog. And what better way to do it than posting the recipe for stuffed grapeleaves: a healthy dish that keeps well in the fridge, and can be enjoyed without the hassle of reheating or plating!

Since this dish takes quite a while to make, I typically make a huge batch and eat them all week long. Not to scare you away or anything, just make sure you have a couple hours to spare while attempting this dish.

I hope you enjoy this recipe, it has been field tested many times, and has received great results =)

You will need:

1 Jar of grapeleaves (make sure the leaves are light green, if they are dark, they are NO GOOD)

1 Lemon

2 white onions (medium size)

2 yellow onions (medium size)

2 cups of short grain rice

1/4 cup of pine nuts

1 tablespoon of dried mint leaves

1.5 teaspoons of ground black pepper

Extra virgin olive oil

1 teaspoon of cinnamon

4 teaspoons of sugar

4 tablespoons of blackcurrants (kus uzumu in Turkish, mainly found in specialty middle eastern stores)

1 cup of chopped parsley

1 teaspoon of salt

: Ingredients for stuffed grapeleaves

1.. Open the jar of grapeleaves, drain the brine, and boil the in water for about 20 minutes. Do not boil them over high heat, make sure it is a gentle boil. Drain, then set aside to cool.

Boil the jar of grapeleaves in water for 20 minutes

2.. Chop 1 cup of parsley and set aside.

Chop 1 cup of parsley and set aside

3.. Take 2 cups of short grain rice, and wash them over a strainer and cold water. Set aside.

Wash 2 cups of rice and set aside

4.. Take a small tupperware container and add 4 teaspoons of sugar, 4 tablespoons of blackcurrants, 1 teaspoon of cinnamon, 1 teaspoon of salt, 1.5 teaspoons of black pepper, 1 tablespoon of dried mint leaves. Also set aside 1/4 cup of pine nuts, 1 cup of chopped parsley, and 2 yellow and 2 white onions chopped.

Prep all the ingredients and set aside

5.. Heat 1/2 cup of Olive Oil in a medium pot, and add 1/4 cup of pine nuts. Cook for about 3 minutes, before the pine nuts start to brown.

Cook the pine nuts in olive oil

6.. Add the 2 medium white onions and 2 medium yellow onions into the pot, and cook until the onions turn translucent in color.

Add onions and cook until the onions turn translucent

7.. Add 2 cups of the short grain rice which you washed earlier, and cook for another 2-3 minutes.

Add rice into the pot

8.. Add the dry ingredients which we set aside earlier. 4 teaspoons of sugar, 4 tablespoons of blackcurrants, 1 teaspoon of cinnamon, 1 teaspoon of salt, 1.5 teaspoons of black pepper, 1 tablespoon of dried mint leaves. Also add the juice of 1/2 lemon and the 1 cup of chopped parsley.

Add dry ingredients into the pot

9.. Add the 1 cup of chopped parsley and 1/2 cup of boiling water into the pot. Simmer with the top covered until the water is absorbed by the rice. Turn off the heat, and set aside with the top covered for 20-30 minutes. Allow to cool.

Add 1/2 cup of boiling water and simmer over low heat until water is absorbed

10.. Once your stuffing and grapeleaves have cooled down, place 1 tablespoon of stuffing into the middle of the grapeleaf. Make sure the veins are facing up.

Place 1 tablespoon of stuffing into the middle of a grapeleaf

11. Fold the left hand side as shown.

Fold the left hand side

12.. Fold the right hand side as shown.

Fold the right hand side as shown

13.. Roll tightly from the bottom up.

Roll tightly from the bottom up

14.. Keep rolling, making sure the stuffing is not popping from sides.

Keep rolling, making sure the stuffing is nice and snug, and not popping from sides

15.. Viola! Repeat until finished with all the stuffing. (Yes this is the long part)

There you go! Repeat until finished!!

16.. Use the ripped or disfigured grapeleaves to line the bottom of a big pot. Drizzle some olive oil at the bottom and place your finished grapeleaves on top.

Place a row of ripped grapeleaves at the bottom of a big pot. Stack the finished grapeleaves over

17.. If you have grapeleaves left over, place them over the very top layer. Drizzle 1/2 cup of extra virgin olive oil, and juice of 1/2 lemon. Place a plate over the top layer, or just place the pot lid loosely so the water vapor can escape. Add 2 cups of boiling water and simmer for about 30 minutes.

Once finished, place a plate over the grapeleaves. If you do not have one that fits, place the lid of the pot loosely so water vapor can escape.

18.. Typically this dish is served cold. So When finished cooking, place the grapeleaves on a plate and set aside in the fridge until they have cooled down. Garnish with extra lemon slices.

Enjoy served chilled.

19.. Close up! Enjoy!

Yummy!!! What a healthy vegetarian treat!

Belgian Potato & Red Cabbage Stoemp December 1, 2010

Posted by Deniz Olcay in Uncategorized.
Tags: belgian, belgium, cabbage, fries, mashed, onion, potato, red, steak, stoemp
3 comments

One of the most surprisingly tasty dishes we tasted in Belgium was at a steak restaurant called “Steak Frit”. We ordered the irish steak, which came with a side of Belgian fries and “Stoemp”. Never having tried it before, I was thrown off by its pinkish color. Soon enough I realized that it was the perfect side dish to a delicious and tender steak. We hope you enjoy this recipe!

You Will Need

Half a head of red cabbage
2 cloves of garlic
1 medium onion
2 tablespoons of butter
Enough salted pork to yield 3 tablespoons (chopped)
1/4 cup of milk
Chicken stock
4 medium red potatoes
Salt and Pepper to taste

1. Chop half a head of red cabbage into small squares or strips

Chop half a head of cabbage

2. Chop 1 medium sized onion into small cubes

Chop 1 medium size onion

3. Boil 4 red potatoes in water until tender. Do not discard the water as we will be using it later.

Boil 4 red potatoes

4. Pan fry enough salted pork to yield 3 tablespoons when finely chopped. About 3 cubes the size of your thumb should be enough. Wait for the fats to be released.

Pan fry the pork until the fat covers the pan

Pan fry the pork until fats are released

5. Chop 2 cloves of garlic and set aside.

Chop 2 garlic cloves and set aside

6. Add 1 tablespoon of butter to the pan, and then add the chopped cabbage and onion. Cook until tender (5 minutes)

Add 1 tablespoon of butter to the pan, and combine the chopped onion and cabbage as well

7. Take out the pieces of salted pork, and chop with a knife. Set aside.

Take out the pieces of pork, and chop. Set aside

8. Take out 1 cup of the boiling potato water, and add 1/2 cube of chicken stock.

Use 1 cup of the potato water and mix in half a cube of chicken stock

9. Add the cup of chicken broth to the pan, and allow to boil until the water evaporates. (10-15 minutes). Once reduced, add another 1.5 cups of water, and the chopped garlic and allow to reduce (10-15 minutes).

Add the cup of chicken broth to the pan, and allow to reduce. Then Add 1.5 cup of water again, and allow to reduce

11. Once the cabbage is cooked and there is minimal amount of water left in the pan, add the chopped pork, 1 tablespoon of butter and 1/4 cup of milk.