Lebanese Stuffed Grape Leaves

Lebanese Stuffed Grape Leaves

Ready in 3 hours
4.9 avg, 7 review(s) 100% would make again

Top-ranked recipe named "Lebanese Stuffed Grape Leaves"

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

"This recipe is okay. I have wild grape vines growing in backyard so I picked them fresh for my dish. I reduced the butter to 1/4 cup and 1/2 cup of olive oil and used only lamb 1lb in the stuffing. I placed the rolls on a bed of leaves in a extra large cast iron frying pan and topped with broth till covered. Placed a flat pot lid on rolls while boiling for 15 minutes. Then placed whole pan in oven for 25 minutes. They came out perfect and delicious. :) I also put two tbls of lemon juice in filling and a 1/4 cup of lemon juice and olive oil over rolls just before I placed them in the oven."

- samgeorgesaikaley

Ingredients

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1/2 lb ground lamb
1/2 lb Ground beef
2 cups uncooked rice
1 tsp Allspice
1/2 tsp Black pepper
1 Tbs Salt
1 cup Butter; melted
1 large jar rinsed grape leaves; (Orlando is a good brand)

Original recipe makes 0

 

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.

Credits

Added on Award Medal

photo by sgrishka sgrishka

Simmering stuffed grape leaves. photo by sgrishka sgrishka

Calories Per Serving: 5203 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This recipe is okay. I have wild grape vines growing in backyard so I picked them fresh for my dish. I reduced the butter to 1/4 cup and 1/2 cup of olive oil and used only lamb 1lb in the stuffing. I placed the rolls on a bed of leaves in a extra large cast iron frying pan and topped with broth till covered. Placed a flat pot lid on rolls while boiling for 15 minutes. Then placed whole pan in oven for 25 minutes. They came out perfect and delicious. :) I also put two tbls of lemon juice in filling and a 1/4 cup of lemon juice and olive oil over rolls just before I placed them in the oven.
samgeorgesaikaley 10 months ago
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 3 years 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 .
bafinneran 5 years 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.
sgrishka 5 years 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
bafinneran 5 years ago
I thought they were fantastic! I think I would benefit from a dipping sauce for them. They froze very well.
bafinneran 6 years ago
[I posted this recipe.]
bkprice13 6 years ago
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