Papadakis Stuffed Grape Leaves

chefs-mate chefs-mate 0 Comments
Servings: 8 Difficulty: Advanced
Jump To Recipe Print Recipe
Hearty lamb-stuffed dolmades with fresh herbs and toasted pine nuts
Papadakis Stuffed Grape Leaves recipe image
Papadakis Stuffed Grape Leaves recipe image
Print Recipe

Papadakis Stuffed Grape Leaves

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 904.8

Description

These Papadakis stuffed grape leaves offer a rich, savory experience perfect for sharing. The filling combines ground lamb with finely chopped onion, fresh parsley, and mint, creating a fragrant and tender mixture. Toasted pine nuts add a delightful crunch and nutty depth, while lemon juice and olive oil provide brightness and moisture. Slowly baked in their own juices and water, the grape leaves become tender and flavorful, absorbing the essence of the meat and herbs. This dish is an excellent centerpiece for Greek feasts, family dinners, or as a substantial appetizer for gatherings. The balance of savory meat, acidic lemon, and fresh herbs makes it a comforting yet elegant choice that pairs beautifully with a crisp salad or crusty bread.

Ingredients

Directions

  1. Wash the grape leaves thoroughly and remove any tough stems.
  2. In a large bowl, combine the ground lamb, finely chopped onion, chopped parsley, chopped mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper.
  3. Mix the ingredients together with your hands until they are evenly distributed and well combined.
  4. Lay a grape leaf flat on your work surface, shiny side down.
  5. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf.
  6. Fold the stem end of the leaf over the filling.
  7. Fold in the two sides of the leaf towards the center.
  8. Roll the leaf tightly from the stem end to the tip, encasing the mixture completely.
  9. Repeat the rolling process with the remaining leaves and filling.
  10. Preheat the oven to 350F (175C).
  11. Line the bottom of a large baking dish with approximately 10 grape leaves to prevent sticking.
  12. Arrange the stuffed grape leaves in the dish, packing them tightly together to maintain their shape.
  13. Pour enough water into the dish to cover the stuffed grape leaves completely.
  14. Cover the dish with foil or a lid and bake for 1 hour.
  15. Remove from the oven and let stand for 10 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 904.8kcal
% Daily Value *
Total Fat 68.2g105%
Saturated Fat 19.9g100%
Cholesterol 165.1mg56%
Sodium 2567.3mg107%
Total Carbohydrate 33.8g12%
Dietary Fiber 9.2g37%
Sugars 7.7g
Protein 46.1g93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using fresh grape leaves, blanch them in boiling water for 2-3 minutes before stuffing to soften them.

The stuffed grape leaves can be prepared ahead of time and refrigerated for up to 24 hours before baking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

For a vegetarian version, substitute the lamb with a mixture of cooked rice, lentils, and chopped walnuts.

Serve with a dollop of tzatziki sauce or a squeeze of fresh lemon for added flavor.

Keywords: stuffed grape leaves, dolmades, lamb, greek appetizer, pine nuts, herbs, lemon, olive oil, mint, parsley, onion, oregano, mediterranean, party food, meat stuffed, traditional, homemade, dinner party, comfort food
Recipe Card powered by WP Delicious