Boudin Stuffed Grape Leaves
Yield - 25 Appetizer servings or about 60-70 Stuffed Grape Leaves
2 LBS BOUDIN STUFFING (Poche's Meat Market preferred)
1 JAR GRAPE LEAVES (Stems removed and washed of brine in cold water, very important!!) ALSO! see CHEF NOTES below.
2 LEMONS (Thinly sliced)
1 QUART GREEK YOGURT (Plain)
2 TBSP CREOLE MUSTARD
1 TSP RED PEPPER FLAKES
1 TSP WHITE PEPPER
1 TBSP EXTRA VIRGIN OLIVE OIL
1 TSP LEMON ZEST (one large lemon,
from lemon above)
1 TBSP LEMON JUICE
Manual Grape Leaf Roller (See CHEF'S NOTES)
12" - 2 Tier Bamboo Steamer
Layer the bamboo steamer with lemon slices. Place a grape leaf shinny side down on roller, add about 2 teaspoons of boudin stuffing to the well of the roller, then gently push down the ramp. You do NOT want to over-stuff OR under-stuff the grape leaves.... So this is a trial and error process on the first couple of rolls, it might take 4-5 trials to get it right.
Arrange the rolled-stuffed leaves in a spiral pattern in the steamer racks, continue until all stuffing is used or both bamboo steamer racks are filled.
Add about 1/2 quart of lemon water to the wok, place both tiers of steamers in the wok and over medium heat, steam for about 10 minutes. Add the remaining stock as needed so as not to boil off the stock in the wok.
Meanwhile, add the labne ingredients to a display bowl and mix.
Roll the grape leaves by hand in the traditional way.... BUT once you use the roller, you won't go back!
Allow the steamed Boudin Stuffed Leaves to cool for about 15 minutes. Serve, still in the wok and steamer with tongs and seasoned labne on the side!
WOW, what a great catering HDO or Appetizer.
You can purchase the roller for under $5.00 including shipping from China on eBay, or from your local Middle Eastern food store!
You will NOT use all of the grape leaves.... So adjust accordingly!
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Contact us for further details....ChefEmile@CustomCatering.net
Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504)-329-1344
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Revised: February 20, 2018
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