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Lebanese Stuffed Grape Leaves
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Lebanese Stuffed Grape Leaves

Recipes »  Main Dish  »  Sandwiches and Wraps

Taught by a Lebanese woman in 1993, her old family recipe.

"I added quite a bit of garlic & lemon juice; plus a Asfor (a Syrian spice) to the rice mix. I also added some Cardamon pods to the liquid they're cooked in. It worked wonderfully for me!
As for dipping sauce, my friend tells me the norm is plain yogurt with a little bit of garlic. Add salt to taste.
I will definetely try to add a piece of lamb meat to my pot next time!
This was simply delish! "

- Makeover1970

Cuisine: Middle EasternMain Ingredient: Meat

(5, 6) 100% would make again (reviews)

58 people want to try | 121 have favorited


Ingredients

Ready in 3 hours
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Original recipe makes 0
1/2 lbground lamb
1/2 lbGround beef
2 cupsuncooked rice
1 tspAllspice
1/2 tspBlack pepper
1 TbsSalt
1 cupButter; melted
1 large jarrinsed grape leaves; (Orlando is a good brand)

Lebanese Stuffed Grape Leaves Preparation

1 Rinse the rice, then drain most not all of the water. Mix in with the meat. Mix in spices, then the butter.

2 Roll the grape leaves. To roll, place a leaf, vein-side-up on a flat surface. Put about a tablespoon of mixture, elongated, near the bottom of the leaf. Then, fold up the bottom around the meat, fold in the sides, and roll up TIGHTLY, folding in any sticking out edges as you go, so you nd up with a very smooth, tightly rolled leaf, about as thick as a cigar.

3 Pack the leaves VERY tightly in a large pot. You'll have a few layers. Cover them with a flat surface, such as a plate or the lid of a smaller pot, to hold the leaves in place. Then on top of that put a bowl. Cover the grape leaves with water, and also fill the bowl with water. Boil for 15 minutes, then simmer for 1? hours. Add a little water as necessary (i.e., if you see no more bubbling).

4 Serve hot or cold.

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Calories Per Serving: 5203
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Lebanese Stuffed Grape Leaves Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
I added quite a bit of garlic & lemon juice; plus a Asfor (a Syrian spice) to the rice mix. I also added some Cardamon pods to the liquid they're cooked in. It worked wonderfully for me! As for dipping sauce, my friend tells me the norm is plain yogurt with a little bit of garlic. Add salt to taste. I will definetely try to add a piece of lamb meat to my pot next time! This was simply delish!
2 years, 11 months, 3 days, 3 hours, 47 minutes ago
These were fantastic!! I talked to a friend who said they are even more fantastic if you line the bottom of the pan with beef short ribs before cooking. I am trying them this way next time .
4 years, 6 months, 1 weeks, 5 days, 20 hours, 3 minutes ago
These were really good. The hardest part in making them is the rolling, but they are well worth the effort. For my taste, they are most delicious drizzled with fresh squeezed lemon juice and served with plain yogurt on the side.
4 years, 8 months, 1 days, 20 hours, 23 minutes ago
I thought they were fantastic! I think I would benefit from a dipping sauce for them. They froze very well. I already commented on this but a friend of mine told me to cook them over beef spare ribs and that adds additional flavor. I will try that next time
4 years, 11 months, 3 days, 4 hours, 52 minutes ago
I thought they were fantastic! I think I would benefit from a dipping sauce for them. They froze very well.
5 years, 2 months, 1 weeks, 1 days, 9 hours, 3 minutes ago
[I posted this recipe.]
5 years, 5 months, 2 weeks, 1 days, 20 hours, 35 minutes ago

Tags

  1. Hors dOeuvres
  2. Main Dish
  3. Advance
  4. Meat
  5. Middle Eastern
  6. Hors d'Oeuvre
  7. Fall
  8. Comforting

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