Ingredients

How to make it

  • Remove all stems from Grape Leaves. If using pickled, wash to remove brine. If using fresh, dip in boiling water 30 Seconds to slightly wilt. Drape Leaves over a colander to dry a bit.
  • Stuffing:
  • Mix rice and seasonings untill well blended. Add ground Lamb and blend well. Make sure rice is distributed evenly throughout.
  • As you stuff the grape leaves, set any torn or small ones aside to use on the bottom of the pan.
  • To Stuff:
  • Place one grape leaf smooth side down with stem end facing you. Put 1 large Tbls of Filling in center of the leave and, with your fingers, form into a small cylinder not quite as long as the leaf is wide.
  • OPEN END METHOD: (My family's preference)
  • Roll the stem end over the filling and continue to roll toward the tip until you have a cigar type shape.
  • CLOSED END METHOD:
  • Roll the stem end over the filling, fold in sides and cotinue to roll toward the tip until you have a cylinder with closed ends.
  • COOKING METHOD
  • If using, place Bones and Cinnamon Stick the bottom of a large pot (At least 3 Qt) and cover with torn and extra Grape Leaves. <- the Idea behind this, besides flavoring the liquid is to keep the stuffed leaves from direct contact with the bottom of the pan.
  • Arrange finished leaves, loose flap down in tight parallel rows leaving a small round hole in the middle of the pan for water circulation. Change direction with each layer by 90 degrees so one layer is north-south, the next is east west. Toss slices of garlic between each layer.
  • Cut the Rhubarb stalks into 3- 4 inch pieces and place on top or pour Lemon Juice over the pot. Invert a plate over the leaves to keep them in place and weigh down with a heavy object. Pour in enough Broth or Water to completely cover plate.
  • Cover pan, bring to a boil and reduce heat to attain a slow simmer and cook slowly for 15 - 20 minutes. Remove from heat. Leave covered off heat for another 30 minutes.
  • Serve hot with Lemon Wedges and Yoghurt mixed with mint (Yoghurt is a must)
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Reviews & Comments 14

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    " It was excellent "
    tagi77 ate it and 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 :-(
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    " It was excellent "
    notyourmomma ate it and 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.
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    " It was excellent "
    juels ate it and said...
    This is a very good recipe, thanks for sharing it. I always wondered why they don't add meat to the restaurant ones.
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    " It was excellent "
    juels ate it and said...
    This is a very good recipe. Thanks for sharing it.
    Was this review helpful? Yes Flag
    " It was excellent "
    tilgidh ate it and 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

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    " It was excellent "
    trigger ate it and 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
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    " It was excellent "
    elgab89 ate it and said...
    These are awesome - I love them!
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  • fuzzy 8 years ago
    Wonderful, wonderful Mr. Jim!!
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  • ltiblierjr 8 years ago
    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
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    " It was excellent "
    berry ate it and 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!
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    " It was excellent "
    kidaria ate it and said...
    I always wanted to make Lebanese Stuffed Grapeleaves. Will definately bookmark to try. Thanks for posting. ~ Daria
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    " It was excellent "
    cholena ate it and said...
    Now I have got a chance to try Lebanese ...... Thx agn : )
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    And I flagged your pic as a "beauty"...and it is. Making me darn hungry...heh. ;-)
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and 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
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