Lebanese Grape Leaves
Delight your taste buds with the irresistible flavors of Lebanese Grape Leaves, a beloved Middle Eastern dish that's as comforting as it is elegant. These tender grape leaves are stuffed with a fragrant mixture of ground beef or lamb, short-grain rice, fresh herbs like parsley and mint, and a hint of allspice for warmth. Rolled into petite bundles and simmered to perfection in a tangy lemon and olive oil broth, each bite bursts with savory, zesty goodness. Perfect as an appetizer, side dish, or light main course, these stuffed grape leaves are a true testament to Lebanese culinary traditions. Whether served warm or at room temperature, their vibrant flavors and delicate presentation make them a crowd-pleasing addition to any table.
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Recipe Information
Ingredients
- 40 leaves Grape leaves (jarred or fresh)
- 250 grams Ground beef or lamb
- 1 cup Short-grain rice
- 1 small, finely chopped Tomato
- 1 cup, finely chopped Parsley
- 0.25 cup, finely chopped Mint leaves
- 1 small, finely chopped Onion
- 2 minced Garlic cloves
- 2 tablespoons Olive oil
- 0.5 cup Lemon juice
- 2 cups Water
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Allspice
Instructions
If using jarred grape leaves, rinse them well in cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 1-2 minutes, then drain and set aside to cool.
In a large mixing bowl, combine the ground meat, rice, chopped tomato, parsley, mint, onion, garlic, 1 tablespoon of olive oil, 1 teaspoon salt, black pepper, and allspice. Mix thoroughly until well incorporated.
Lay one grape leaf flat on a clean surface, vein side up. Place about 1 tablespoon of the stuffing mixture near the stem end of the leaf.
Fold the sides of the leaf over the filling, then roll it tightly from the stem end toward the tip, forming a small cylinder. Repeat with the remaining grape leaves and stuffing.
Line the bottom of a large pot with a few unrolled grape leaves to prevent the stuffed leaves from sticking. Arrange the stuffed grape leaves seam side down in tight layers in the pot.
In a small bowl, mix the lemon juice, water, and the remaining olive oil. Pour this mixture over the stuffed grape leaves in the pot. Place a heatproof plate on top of the rolls to keep them submerged during cooking.
Cover the pot with a lid and bring to a gentle simmer over medium heat. Reduce the heat to low and cook for 1.5 hours, or until the rice and meat are fully cooked, and the grape leaves are tender.
Remove the pot from the heat and allow the grape leaves to cool slightly. Serve warm or at room temperature with extra lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 6896 mg | 300% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 16.8 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1117 mg | 86% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
