Grape Leave under pressure

Grape Leave under pressure

2 reviews, 4.5 star(s). 50% would make again

Ready in 45 minutes

I have been making Grape Leaves for over 12 years, I learned from my aunt who is from Syria. My aunt always uses a pressure cooker.


1 jar Grape Leaves
2 Cups Ground or Chopped meat
Several Meat Bones
1 1/2 Cups Rice
2 whole Garlic cloves
8 crushed Garlic cloves
1/2 Cup lemon juice
1 1/2 Tsp. Salt
1/2 Tsp. Pepper
1/2 Tsp. cinnamon
2 Cups Cold water
2 Medium Tomatoes
1 Medium Tomato
1 Tsp. dried mint

Original recipe makes 6 Servings



You will need to wash the grape leaves really well because even though the leaves are in a jar they are not washed and are dirty. I generally soak the leaves and wash each leaf by hand. Washing the grape leaves and rolling them is where you will spend most of your time. Once the leaves are clean and you have removed the little tab part set the leaves aside.

Wash rice and mix with ground meat, chopped tomato, salt, pepper, cinnamon and one half cup cold water. Stuff one leaf at a time. Place a teaspoon of stuffing in the center of each. Fold the bottom of the leaf up over the stuffing, and then fold from each side to the middle. Roll tightly to form a cylinder about three inches long and somewhat thicker than a cigar

Place layer of bones in pressure cooker and cover with sliced tomatoes and the whole garlic. Arrange rolls side by side in layers on the tomatoes. Sprinkle with salt and lemon juice. Add water. Cook under pressure 12 minutes. Simmer uncovered to reduce sauce. Mix one half cup of the sauce with crushed garlic and mint. Sprinkle this over the mahshi and simmer a few more minutes to enhance flavor. Remove mahshi carefully from cooking pan. Cool fingers in cold water to facilitate handling the hot rolls. Arrange on platter. Serve hot with bowl of the sauce.

If you do not have a pressure cooker you can do as follows; Prepare as above. Arrange mahshi over layer of bones and sliced tomatoes. When all has been added, press down firmly with palm of the hand. Add water to cover, salt, and cook about an hour, or until leaves are tender and the stuffing is well cooked. Sprinkle with lemon juice, minced garlic and dried mint. Simmer few more minutes. For this recipe I would recommend using a pressure cooker, I think they come out much better!!



As far as the total time and active time the longest part of this is the prep. The prep involves washing and rolling the leaves. Cooking time is 12 minutes under pressure and some simmer time uncovered to reduce sauce.

This is a much faster way of making grape leaves..

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Grape leaves under pressure

Calories Per Serving: 556 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I like Syrian recipes specially mahashi!
walthaher 2y ago

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