Recipe
Lebanese Stuffed Grape Leaves Recipe
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Jimrug1 / All my dishes 6 months, 1 week 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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Ingredients
- 1 Qt. Pickled Grape Leaves (or 70 - 80 Fresh)
- Browned Lamb or Bones for the bottom of the Pot (Optional but
- recommended)
- 1 Cinnamon Stick
- Lamb Broth or Water (If using bones on the bottom) to cover.
- 1 lb Course ground Lamb Shoulder (Beef can be substituted)
- 3/4 cup raw Long Grain Rice.
- 1 1/2 Tsp Ground Cinnamon
- 1 Tsp Salt
- 1/4 Tsp Fresh Ground Pepper
- 2 - 3 Stalks Fresh Rhubarb (Or Juice of 2 Lemons)
Directions
- 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 meat, rice and seasonings 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.
- Arrange finished leaves, loose flap down in tight parallel rows. Change direction with each layer by 90 degrees so one layer is north-south, the next is east west.
- 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 pour in just enough Broth or Water to cover plate.
- Cover pan, bring to a slow simmer and cook slowly for 35 - 50 min. As it cooks you will have to keep adding water to keep the leaves completely covered. After 35 mins.. keep checking and turn the heat off when the rice in the top rolls is still a bit chewy. Leave covered off heat for another 15 - 20 minutes.
- Serve hot with Lemon Wedges and Yoghurt mixed with mint (Yoghurt is a must)
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lunasea 6 months, 1 week 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 6 months, 1 week ago said:
And I flagged your pic as a "beauty"...and it is. Making me darn hungry...heh. ;-)
cholena 5 months, 1 week ago said:
Now I have got a chance to try Lebanese ...... Thx agn : )
kidaria 4 months, 2 weeks ago said:
I always wanted to make Lebanese Stuffed Grapeleaves. Will definately bookmark to try. Thanks for posting. ~ Daria
berry 3 months, 1 week 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 3 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 2 months, 2 weeks ago said:
Wonderful, wonderful Mr. Jim!!
elgab89 2 months, 1 week ago said:
These are awesome - I love them!
trigger 1 month, 3 weeks 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 month 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