Voulas Offshore Cafe Stuffed Grape Leaves
Recipe courtesy Voulas Offshore Cafe
Show: Guy's Big Bite
Episode: Mediterranean Marination
Rate This RecipeRead users' reviews (6)
- Recipe categories: Rice, Grains, Meat, Beef, Eggs, Poultry, Chicken,
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Average Rating:
Total Reviews: 6
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By howard1950
on January 25, 2013
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VERY GOOD! I COOKED WITH A LEBANESE WOMAN WHO TAUGHT ME HOW TO MAKE MEAT AND SPINACH PIES, TAHINI AND TABBOULEH SALADS, KIBBI, AND NOW I HAVE A GREAT RECIPE FOR STUFFED GRAPE LEAVES WITH A GREAT SAUCE. I TWEAKED IT A LITTLE WITH CINNAMON AND ALLSPICE IN STUFFING AND A LITTLE SALT AND WHITE PEPPER IN SAUCE. THIS WAS FOR MY TASTE BUT WILL DEFINITELY CONTINUE TO MAKE THESE OFTEN. DELICIOUS!!!
By Agassizlady
British Columbi...
on September 03, 2012
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I added more garlic an onion because I like lots of both. Other than a couple tbs lemon juice to the meat mix to brighten it a bit, it was very good. I don't like sauces on my stuff, so I skipped it, but everyone else thought the sauce was great.
By loganalexa_6850037
Dallas, TX
on February 03, 2010
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These tasted wonderful, but the lemon sauce that you put on top was way too much. It would have been better for a dipping sauce because after I put it on top all the leaves started falling apart and stuffing was going everywhere. The filling is delicious though!
By Mike J S
Des Plaines, IL
on December 16, 2009
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Saw the show today went to the store and made it. Best I have ever had! Thanks, Guy.
By mbell83273_6283568
Lanham, MD
on May 05, 2009
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If you are in as big a hurry as I usually am when making the lemon sauce, why not use a can of cream of chicken soup and thin it out just a bit with milk. At that point, the juice of 4-5 lemons should equal 1/4 cup. If you are in a super big hurry, and your palate isn't too refined, just add lemon concentrate from a bottle.
Marsha
5/5/09
By rachelplh_11193992
cleveland, TN
on March 24, 2009
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they were okay, but they were a little too soggy for my taste.