We found ourselves few days ago at the Jons market which is very nicely stocked up with lots of imported foods and delicatessen.
You can find wonderful dry meats, feta cheeses from France, Hungary, Greece….fantastic variety of olives, etc. This time I chose to buy good looking jar of grape leaves.
I was thinking to stuff them with turkey & barley. They were really tasty….whole casserole left empty. …I was hoping for some leftover but I will have to make this again….wonderful warm lunch, light, still very nutritious and most importantly super delich.
1 jar grape leaves
1 pound white turkey, ground
1/3 cup barley
red onion, chopped
garlic cloves, chopped
Italian parsley, chopped
I stick celery, chopped
1 teaspoon paprika
1 cup chicken stock
1 can tomato sauce or crushed tomatoes
juice from orange and zest
sea salt, pepper
To make stuffing, using medium sauce pan on the medium heat, roast onions, garlic and celery with touch of extra virgin olive oil till well browned. Add turkey. Roast till almost done. Don’t over dry the meat.
Season with salt, pepper, paprika, Italian parsley add barley, chicken stock and simmer for 5-8 minutes. Set aside.
Now the fun stuff. Rolling the leaves is very quick and easy process. If some leaves are broken you can use more to patch up the wholes.
Take a leaf in your left hand and grab a pinch of stuffing in the right hand, about a tablespoon and roll the stuffing a little in your fingers to shape it, then place it in the middle of the leaf by the stem.
Take one of the bottom edges and turn it in to the center, then the other bottom edge, then the same for the other two leaf parts, now place it on a hard surface to roll it up into the middle leaf.
Now, place them one by one in the casserole as you roll them, seam side down. You will have 2 levels if you’re making more then 16-20.
After you have finished rolling and setting, sprinkle lightly with sea salt over the top, orange juice, zest and tomato sauce.
Add enough chicken stock to cover the bottom layer. For the finishing touch I love to add graded parmesan cheese on top.
Preheat oven to 400F.
Bake uncovered for 20 minutes till cheese got slight brownish color and then cover the casserole. Low temperature to 350F and bake for additional 20-30 minutes.
Serve warm with non fat yogurt or sour cream on the side, optional:)
Wonderful if served with glass of red vine.
Intake of barley is very likely to help you maintain your overall health in the long term. These whole grains are rich in protein, vitamins, minerals and amino acids essential for our health. More importantly, barley is one of the richest sources of both soluble and insoluble fiber.
I love these!! They are so flavourful!! I’ll keep that recipe for my next stuffed grape leaves, cause I usually use rice and minced meat :)… But your recipe is gorgeous!!
Irena, I have a blog award for you: http://angellovescooking.blogspot.com/2011/02/tikvenik-aka-phyllo-pampkin-pie-with.html
Thank you Mina….I know, old fashion recipe is meat and rice…but I wanted to change a little bit and little rolnice are super tasty….you are so sweet, thank you for the little sunshine award..that will put extra sunshine in my day today:)
Nice ones!I make stuffed grapes leaves a lot, because my husband really love them. I use rice instead of barley and no other vegetable than onion. Your recipe sound very intriguing for me, so I have to try it!
Have a nice day.
So glad you like the recipe….also if you don’t have barley on hand try with whole wheat couscous….great stuff:)
I can spend hours at the international deli stores. 🙂
I make stuffed grape leaves very often…sometimes with meat and rice, other times just with rice, but now I’ll have to try your version with barley… thank you for the great idea!
So happy that you like it…omg…international deli or Homegoods for nice pots and all different cooking stuff…that’s a cool shopping day:)
It’s been years since I’ve had stuff grape leaves. They make such a pretty presentation for a meal, don’t you think?
Kristi, yes I do agree, nice presentation plus there is so much more …wonderful aroma, great ingredients…..lovely taste:)
These look and sound delicious. I’ve always wanted to try making my own stuffed grape leaves. Thanks for always making me smile with your words, photos and recipes. I hope that your Wednesday is full of joy!
Monet,you are very welcome and by the way, you are truly warm and wonderful person with incredible sense for great food:)
I have never worked with grape leaves. I love the sound of the filling you used. A very tasty dish!!
Thanks Kristen, try it I am sure you will like it:)
I’ve only ever had grape leaves and some sort of cheese. I didn’t like it, probably because of the cheese. I’ve never thought of buying grape leaves since. But it sounds like they’d be a great alternative to cabbage in a cabbage roll style casserole… I like it! I’ll have to try this. Thanks for the inspiration, Irena!
I am sure you will like this combination:)
I love stuffed grape leaves, but never tried it with celery and turkey. sounds so intriguing! Must make a change to our traditional one and try this!
yes, this kind of dishes is very popular in our cultures….I wanted to change a little bit same old version
Thanks for the comment:)
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