Stuffed Grape Leaves with Seared Feta

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Stuffed Grape Leaves with Seared Feta
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Health Score:
7,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
347
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie347 kcal(17 %)
Protein11.96 g(12 %)
Fat28.13 g(24 %)
Carbohydrates13.1 g(9 %)
Sugar added0 g(0 %)
Roughage3.57 g(12 %)
Vitamin A810.7 mg(101,338 %)
Vitamin D1.04 μg(5 %)
Vitamin E2.87 mg(24 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.4 mg(36 %)
Niacin4 mg(33 %)
Vitamin B₆0.31 mg(22 %)
Folate54.33 μg(18 %)
Pantothenic acid0.54 mg(9 %)
Biotin1.75 μg(4 %)
Vitamin B₁₂1.11 μg(37 %)
Vitamin C12.05 mg(13 %)
Potassium222.51 mg(6 %)
Calcium182.83 mg(18 %)
Magnesium39.81 mg(13 %)
Iron1.34 mg(9 %)
Iodine27.15 μg(14 %)
Zinc1.38 mg(17 %)
Saturated fatty acids7.47 g
Cholesterol116.48 mg

Ingredients

for
4
Ingredients
100 grams Grape leaf
1 onion
1 tablespoon chopped parsley (or mint and dill)
100 grams Ground meat (such as veal)
3 tablespoons Long grain rice
salt (and pepper)
2 eggs
5 tablespoons olive oil
4 tablespoons lemon juice
1 tablespoon butter
2 tablespoons Pastry flour
milliliter Vegetable broth
sugar
60 grams Feta
Dill
How healthy are the main ingredients?
Long grain riceFetaolive oilparsleyonionsalt

Preparation steps

1.

For the grape vine leaves: Place the grape leaves in a bowl and cover with boiling water. Allow to sit for 3 minutes. Drain in a colander and rinse with cold water. Pat dry with paper towels.

2.

For the filling: Peel and finely chop the onion. In a bowl, stir the onion with the parsley, ground meat and rice. Season with salt and pepper to taste. 

3.

Separate the eggs between 2 bowls. Beat the eggs white until stiff peaks form and gently fold into the rice mixture.

4.

For assembling: Pluck half the grape leaves from the stems. Ley the grape leaves on a work surface with the shiny side down. Add 2 teaspoons of the filling on each grape leaf. Fold the edges inward and roll up from the bottom.

5.

Line a small saucepan with the remaining grape leaves. Place the stuffed vine leaves on top. Drizzle with 4 tablespoons of the olive oil. Add 3/8 liter (approximately 1 1/2 cup) of water. Place a flat dessert plate on top of the grape leaves and press firmly. Cook over low heat for 60 minutes.

6.

For the sauce: In a bowl, stir the egg yolks with the lemon juice and season with salt and pepper to taste. Mix until pale yellow and thick.

7.

Melt butter in a small saucepan. Add 1 tablespoon flour and stir into a paste. Whisk in 1/8 liter (approximately 1/2 cup) of water until smooth.

8.

Pour the liquid from the stuffed grape leaves into a bowl and add to the sauce. Stir in 2-3 tablespoons of hot sauce and the egg mixture. Season with a pinch each of sugar and salt. Cook until thickened. Pour over the grape leaves and keep warm.

9.

For the seared feta: Cut feta cheese into 4 slices and season with pepper to taste. Dust in 1 tablespoon flour. Heat 1 tablespoon of the olive oil in a skillet. Add the feta and cook until golden on both sides.

10.

For serving: Serve the grape leaves with the sauce, seared feta cheese and dill.