Comments on: Stuffed Grapevine Leaves http://www.giverecipe.com/stuffed-grapevine-leaves.html It gives recipes from Turkish cuisine with their photographs Sat, 11 Feb 2012 21:28:11 +0000 hourly 1 http://wordpress.org/?v= By: Zerrin http://www.giverecipe.com/stuffed-grapevine-leaves.html#comment-12322 Zerrin Sat, 04 Jun 2011 17:11:08 +0000 http://www.giverecipe.com/?p=390#comment-12322 Oh, maybe your dolmas should have cooked a little more. That might be the reason why the ones on the top are dry. Stuffed leaves must be cooked over lowest heat for about 40 minutes or more depending on the size of pan and the amount of dolmas. They will get tender with the steam in the pan. The ones at the bottom are directly exposed to hot water, that's why they are softer. I used green lentil and bulgur together as the filling, which is not traditional here and loved that, but never tried red lentils. I'm sure it will be another great filling when mixed with bulgur or rice. I'm not sure about wild grapevines. But I know leaves are picked in these days as I've seen very fresh grape leaves at local bazaar these days. They are not sold after June. And mom says you should pick them before they get bigger as they get stringy. Oh, maybe your dolmas should have cooked a little more. That might be the reason why the ones on the top are dry. Stuffed leaves must be cooked over lowest heat for about 40 minutes or more depending on the size of pan and the amount of dolmas. They will get tender with the steam in the pan. The ones at the bottom are directly exposed to hot water, that’s why they are softer.

I used green lentil and bulgur together as the filling, which is not traditional here and loved that, but never tried red lentils. I’m sure it will be another great filling when mixed with bulgur or rice.

I’m not sure about wild grapevines. But I know leaves are picked in these days as I’ve seen very fresh grape leaves at local bazaar these days. They are not sold after June. And mom says you should pick them before they get bigger as they get stringy.

]]> By: Lydia http://www.giverecipe.com/stuffed-grapevine-leaves.html#comment-12319 Lydia Sat, 04 Jun 2011 15:35:56 +0000 http://www.giverecipe.com/?p=390#comment-12319 Well, I halved this recipe, since I only had a small jar of leaves, and I messed it up some. I forgot the garlic and tomato. Oh, well. I still ate them all. I found that the ones in the bottom of the pot were softer and moister than those on top, which seemed a little too dry. I also found that they tasted better the next day! Oh, I added a little bit of lentils for some non-meat protein. Do you ever do that? The next batch I made, I used red lentils. I used 2 Tablespoons lentils to 1 cup of rice. Just experimenting...I'll use more next time, I think. I am using wild grape leaves, which are free. They seem good so far. I can tell a difference sometimes in tender and tough ones--the tough ones are edible, just a little stringy. I am no expert yet! I usually see directions to pick in spring or early summer, but this is confusing to me, because my wilf vines are constantly making new leaves, which should be tender. The taste doesn't change, does it? Do you have wild grapevines in Turkey? I am in the suburbs of Nashville, and I got the idea to start eating them after I saw women in headscarves (probably Kurdish) a few weeks ago picking them from the side of the road. Well, I halved this recipe, since I only had a small jar of leaves, and I messed it up some. I forgot the garlic and tomato. Oh, well. I still ate them all. I found that the ones in the bottom of the pot were softer and moister than those on top, which seemed a little too dry. I also found that they tasted better the next day!

Oh, I added a little bit of lentils for some non-meat protein. Do you ever do that? The next batch I made, I used red lentils. I used 2 Tablespoons lentils to 1 cup of rice. Just experimenting…I’ll use more next time, I think.

I am using wild grape leaves, which are free. They seem good so far. I can tell a difference sometimes in tender and tough ones–the tough ones are edible, just a little stringy. I am no expert yet! I usually see directions to pick in spring or early summer, but this is confusing to me, because my wilf vines are constantly making new leaves, which should be tender. The taste doesn’t change, does it? Do you have wild grapevines in Turkey? I am in the suburbs of Nashville, and I got the idea to start eating them after I saw women in headscarves (probably Kurdish) a few weeks ago picking them from the side of the road.

]]> By: Wedding And Feast Season | Give Recipe http://www.giverecipe.com/stuffed-grapevine-leaves.html#comment-12224 Wedding And Feast Season | Give Recipe Fri, 13 May 2011 21:07:12 +0000 http://www.giverecipe.com/?p=390#comment-12224 [...] chicken and meat dishes and salad variations. Wouldn’t it be great to grab a few of these stuffed grape leaves, known also as dolmas? (function() { var s = document.createElement('SCRIPT'), s1 = [...] [...] chicken and meat dishes and salad variations. Wouldn’t it be great to grab a few of these stuffed grape leaves, known also as dolmas? (function() { var s = document.createElement('SCRIPT'), s1 = [...]

]]> By: Zucchini Fritters | Give Recipe http://www.giverecipe.com/stuffed-grapevine-leaves.html#comment-3709 Zucchini Fritters | Give Recipe Sat, 12 Jun 2010 22:17:47 +0000 http://www.giverecipe.com/?p=390#comment-3709 [...] to serve various snacks when they invite some friends. Some of these snacks are a kind of borek, stuffed grapevine leaves, kisir, potato salad, lentil balls, cigarette borek, etc. And zucchini fritters are one of these [...] [...] to serve various snacks when they invite some friends. Some of these snacks are a kind of borek, stuffed grapevine leaves, kisir, potato salad, lentil balls, cigarette borek, etc. And zucchini fritters are one of these [...]

]]> By: Dates Ramadan 2 | Give Recipe http://www.giverecipe.com/stuffed-grapevine-leaves.html#comment-1959 Dates Ramadan 2 | Give Recipe Mon, 31 Aug 2009 01:38:22 +0000 http://www.giverecipe.com/?p=390#comment-1959 [...] soup, a kind of meat as a main dish and various side dishes like rice pilaf, stuffed bulgur kofte, stuffed grapevine leaves or cabbage rolls, a green salad or cacik and a Turkish dessert to end their meal while unfairly [...] [...] soup, a kind of meat as a main dish and various side dishes like rice pilaf, stuffed bulgur kofte, stuffed grapevine leaves or cabbage rolls, a green salad or cacik and a Turkish dessert to end their meal while unfairly [...]

]]> By: mely http://www.giverecipe.com/stuffed-grapevine-leaves.html#comment-1570 mely Thu, 09 Jul 2009 17:34:54 +0000 http://www.giverecipe.com/?p=390#comment-1570 Thanks for answering. I added some pine nuts and currants and ground meat, the end results absolutely fabulous. The leaves had a weird smell before cooking but not after cooking. I also made your recipe for the green beans with tomato sauce to complement our meal. Thank you for your recipes. Thanks for answering. I added some pine nuts and currants and ground meat, the end results absolutely fabulous. The leaves had a weird smell before cooking but not after cooking. I also made your recipe for the green beans with tomato sauce to complement our meal. Thank you for your recipes.

]]> By: Zerrin http://www.giverecipe.com/stuffed-grapevine-leaves.html#comment-1568 Zerrin Thu, 09 Jul 2009 14:33:05 +0000 http://www.giverecipe.com/?p=390#comment-1568 Hi Mely, If you put the cooked ones in refrigerator, you can keep them for 3 days. But if you put some uncooked into freezer, you can keep it longer (at least 5 months). I generally put some of them into freezer before cooking. Then it's so easy to defreeze and cook it later. This method always helps me whenever I have some unexpected guests. Please don't forget to send me some when you finish! :) Hi Mely,

If you put the cooked ones in refrigerator, you can keep them for 3 days. But if you put some uncooked into freezer, you can keep it longer (at least 5 months). I generally put some of them into freezer before cooking. Then it’s so easy to defreeze and cook it later. This method always helps me whenever I have some unexpected guests.

Please don’t forget to send me some when you finish! :)

]]> By: mely http://www.giverecipe.com/stuffed-grapevine-leaves.html#comment-1567 mely Thu, 09 Jul 2009 14:04:13 +0000 http://www.giverecipe.com/?p=390#comment-1567 Hello Zerrin! I am cooking this dish today and would really love to know how long can I keep them in the refrigerator since I am making a lot of them. Also, can the be frozen and if so for how long? Thanks. Mely Hello Zerrin!
I am cooking this dish today and would really love to know how long can I keep them in the refrigerator since I am making a lot of them. Also, can the be frozen and if so for how long?
Thanks.

Mely

]]> By: Rosa http://www.giverecipe.com/stuffed-grapevine-leaves.html#comment-346 Rosa Wed, 25 Feb 2009 19:44:48 +0000 http://www.giverecipe.com/?p=390#comment-346 They look delicious! It is a speciality I really love... Cheers, Rosa They look delicious! It is a speciality I really love…

Cheers,

Rosa

]]> By: mely http://www.giverecipe.com/stuffed-grapevine-leaves.html#comment-324 mely Tue, 24 Feb 2009 16:06:19 +0000 http://www.giverecipe.com/?p=390#comment-324 Wow! What a great post. My husband loves this dish, I had never cook it before but recently got a Mediterranean cookbook that includes the recipe and my sister send me some canned grapevine leaves. Now I do not have an excuse for not cooking them with these instructions you have here. Thanks! Wow! What a great post.
My husband loves this dish, I had never cook it before but recently got a Mediterranean cookbook that includes the recipe and my sister send me some canned grapevine leaves. Now I do not have an excuse for not cooking them with these instructions you have here.

Thanks!

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