Stuffed Grape Leaves with Seared Feta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 44.5 μg | (74 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 287 mg | (7 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 100 grams Grape leaf
- 1 onion
- 1 Tbsp chopped parsley (or mint and dill)
- 100 grams Ground meat (such as veal)
- 3 Tbsps Long grain rice
- salt (and pepper)
- 2 eggs
- 5 Tbsps olive oil
- 4 Tbsps lemon juice
- 1 Tbsp butter
- 2 Tbsps Pastry flour
- ⅛ milliliter Vegetable broth
- sugar
- 60 grams Feta
- Dill
Preparation steps
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.
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.
Separate the eggs between 2 bowls. Beat the eggs white until stiff peaks form and gently fold into the rice mixture.
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.
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.
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.
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.
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.
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.
For serving: Serve the grape leaves with the sauce, seared feta cheese and dill.
