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Jimrug1 / All my dishes 1 year, 8 months ago
The meat-rice stuffing in this recipe is also used to stuff hollowed out Lebanese Squash (Koosa). Canned brined grape leaves are widely available at specialty stores and for the beginner, are easier to roll with because they are tougher. In the spr... More
Prep:45m Cook:50m Servings:8
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Jimrug1 |
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lunasea 1 year, 8 months ago said:
I love stuffed grape leaves and no doubt your recipe will knock my socks off!! Great pics, Jim - way to go. Very nice...you get my 5.
~Vickie
lunasea 1 year, 8 months ago said:
And I flagged your pic as a "beauty"...and it is. Making me darn hungry...heh. ;-)
cholena 1 year, 7 months ago said:
Now I have got a chance to try Lebanese ...... Thx agn : )
kidaria 1 year, 6 months ago said:
I always wanted to make Lebanese Stuffed Grapeleaves. Will definately bookmark to try. Thanks for posting. ~ Daria
berry 1 year, 5 months ago said:
Jim... this is one of my favorite recipes from Middle East.... just one question... can I freeze them, and use later?
Thanks Jim.... Hi 5!
ltiblierjr 1 year, 4 months ago said:
Heya Jim,
Thanks for add +, I love food from my Great Grandmother's Country, she was Syrian. I have a different rendition of this recipe, that was developed when you couldn't get traditional foods, in America. Using Hamburger Meat and Cabbage the stuffing is also used for wonderful Stuffed Peppers. Plz check out my site for Recipes. Larry
fuzzy 1 year, 4 months ago said:
Wonderful, wonderful Mr. Jim!!
elgab89 1 year, 4 months ago said:
These are awesome - I love them!
trigger 1 year, 3 months ago said:
To think I have been growing rhubarb for 15 years and never used it in my stuffed grape leaves.
What a great recipe it's a keeper. Love the step by step photos
High Five Jim
Michael
tilgidh 1 year, 3 months ago said:
Once again you have inspired me. I can not wait to make this dish soon. I do have a question. Do you know if any fresh grape leaves will work? In our region Muskidine and Scuppidine grapes are abundant. *5* on a super dish.
Thank you,
Tilgidh
juels 1 year, 1 month ago said:
This is a very good recipe. Thanks for sharing it.
juels 1 year, 1 month ago said:
This is a very good recipe, thanks for sharing it. I always wondered why they don't add meat to the restaurant ones.
notyourmomma 12 months ago said:
I just happen to have a jar of grape leaves in the pantry. I love the lebanese addition of the cinnamon, it is so special in a rice dish. Check out my fish and yellow rice recipe. It has a good amount of cinnamon added to the rice and the sum of the parts is wonderful. I'll be making grape leaves your way first weekend chance I get. Great post. Thank you.
tagi77 10 months, 3 weeks ago said:
I'll most deffinitley use your stuffing mix to stuff some Koosa on Thursday... unfortunately; I can't get lamp where I'm at only beef :-(