How to cook stuffed grape leavesĮvery recipe involves some method of stacking the rolled leaves in a pot and covering with a flavorful broth. I use lots of lemon juice, tomato paste, some spices, chicken broth or lamb broth and let them cook nice and slow. The cooking liquid is also very important as this marinates the leaves and infuses the entire pot with flavor. If they are loose or large, you do not achieve the juicy stuffing. I find that rolling these leaves small and tight is half the success of this recipe. The perfect amount of filling is very carefully tucked into the leaf and then rolled tightly to ensure a juicy result once cooked. The combination of short grain rice with fresh parsley, dill, cilantro and dried mint is seasoned with cumin, minced garlic and onions, tomato paste, and olive oil. Sometimes I add meat too, but I rarely do because this dish is perfectly delicious without any meat (not to mention healthier and easier to make). The Egyptian recipe is usually a vegetarian filling and does not use any meat, although many people now add minced meat as is done in the Levant regions. What’s inside?Īs many names there are for this dish, there are also endless recipes and fillings influenced not only by their region of origin but by the grandmas and generations of home chefs who lovingly rolled these and served them up. Mahshy in Arabic literally means stuffed, and while we make many varieties of stuffed vegetables, the main ones being peppers, eggplants, baby zucchini, and grape leaves, the simple mahshy refers to the quintessential grape leaf rolled up tight with a juicy filling of aromatic rice tucked gently inside. Stuffed grape leaves have a myriad of titles depending on the country they are made in: dolma, sarma, waraq ‘enab, yabraq, dolmades, and our simple Egyptian title- mahshy. An aromatic rice seasoned with several green herbs, tomato paste, garlic and onions is stuffed carefully into a flavorful lemony brined grape leaf. This recipe is completely vegetarian, and a wonderful plant based meal to add to the menu. Hands down, my favorite dish, the one thing I can relish at any given time, and never grow tired of, is a plate of hot, juicy, lemony vine leaves filled with a flavorful, herbed, rice mixture.
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