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Stuffed Grape Leaves

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“This recipe came from my grandfather, he was 100% Lebanese. I have a Lebanese reunion every year and this is what I make and it's the first to go. I serve it with my home made garlic sauce and Lebanese bread YUM!”
READY IN:
1hr 25mins
YIELD:
200 Grape Leaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash& stem fresh grape leaves briefly to slightly wilt and drape over something.
  2. While drying make filling sauce.
  3. Mix lamb, rice, seasonings, lemon juice and butter.
  4. Stuff grape leaves with half of a tablespoon or more of the rice mixture.
  5. Put the mixture close to the bottom where the stem was at,fold and roll like you would a burrito.
  6. When done stuffing, line bottom of stock pot with torn or broken grape leaves then layer with stuffed grape leaves firmly packed with loose flap down in a 3 quart pot, in tight parallel rows, alternating each layer the opposite way (this will help to keep them from moving) when done line with more torn grape leaves on top, put flat plate on top of grape leave and a pitcher of water on top of the plate to help keep it down.
  7. fill pot with about 4 to 6 cups of boiled water, 2 tablespoons of olive oil, and a 1/2 cup of lemon juice and salt so that it is just above the grape leaves.
  8. Bring to boil and simmer for about 20 to 25 till done (check one to see if done).
  9. Remove grape leaves with tongs.
  10. NOTES: Save some of the juice for reheating in the mirowave, and cover.

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