Recipe

Lebanese Stuffed Grape Leaves Recipe

Add Step-by-Step Photos	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	Jimrug1
	lebanese mediterranean middleeastern stuffed

How to Roll #1

How to Roll #2

How to Roll #3

How to Roll #4

Closed End Method

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Ingredients

1 Qt. Jarred 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, soaked 30 minutes in cold water, rinsed and drained.

1 1/2 Tsp Ground Cinnamon

1 Tsp Salt

1/4 Tsp Fresh Ground Pepper

6 - 8 cloves Garlic, sliced

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 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.

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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Comments

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 :-(

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