Stuffed grape leaves with meat (recipe)
| Stuffed grape leaves with meat (recipe) | |
|---|---|
| Name | Stuffed grape leaves (with meat) |
| Ingredients | Olive oil • Onion • Green onion • Lean ground lamb • Ground beef • Raw rice • Pine nuts • Dried dill weed • Salt • Pepper • Water • Grape leaves • Lemon juice • Olive oil • Butter • Flour • Salt • Chicken broth • Lemon juice |
| Cooktime (in hours) | 1.25 |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 2.25 |
| Keto friendliness | Keto friendly |
| Calories | 72.3 |
| Fat | 5.5 |
| Protein | 2.5 |
| Carbohydrate | 3.5 |
| Fiber | 0.1 |
| Net carbohydrates | 3.4 |
| Sugar | 0.2 |
| Saturated fat | 1.7 |
| Cholesterol (mg) | 23.4 |
| Sodium | 377.7 |
| Yield | 49 pieces |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Stuffed grape leaves with meat (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Stuffed grape leaves with meat (recipe) image(external)
Recipe instructions
- In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed.
- Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
- Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
- Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer.
- With slotted utensil, lift out of liquid onto serving plate.
- If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth.
- Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups
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Food tags
Meat, Greek, African, European,
Stuffed grape leaves with meat (recipe) details
Time:
Prep Time in Hours and Mins:2H15M
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Contributors: Prab R. Tumpati, MD
