Lebanese Stuffed Grape Leaves

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.

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!

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 .

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.

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