These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice.
Serve with lemon wedges and plain yogurt for dipping.
Remove grape leaves from the jar and unroll.
Separate into two piles–one of whole leaves and one with any torn leaves or pieces of leaves.
The whole leaves will be used for rolling.
Set aside the others for Step 5.
Cook the whole grape leaves in the boiling water for 5 minutes; drain in a colander.
To assemble grape leaves: Lay a clean kitchen towel on a work surface.
Pinch or trim off any long or tough stems.
Repeat with the remaining grape leaves and filling.
(You may have filling or grape leaves left over.)
(No leftover leaves?
Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves.
Add water to the pan until it reaches the rim of the plate.
Timing: Bring to a boil, then reduce heat to a simmer.
Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon.
Serve warm with lemon wedges and yogurt for dipping, if desired.
Tips
Make Ahead Tip: Refrigerate cooked grape leaves for up to 3 days.
Reheat with a little water in a skillet or microwave.
We like the texture and quality of Sadaf, Ziyad, Roland and Yergat brands.
If you have access to fresh grape leaves, you could harvest your own to use instead.
Tips: No leftover leaves?
Make a second layer directly on top of the first with the remaining stuffed grape leaves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
