Imagine unwrapping a delicate, perfectly rolled grape leaf to reveal a succulent mixture of seasoned meat and rice that melts in your mouth. Meat Stuffed Grape Leaves, a beloved Middle Eastern delicacy, is not just a dish—it's an experience that transports you to the vibrant kitchens of the Mediterranean with every single bite. Whether you're a curious foodie or a seasoned home cook, this recipe promises to elevate your culinary skills and impress even the most discerning dinner guests.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 jar grape leaves
- 1 pound ground beef or lamb
- 1 cup rice, rinsed
- 1 onion, finely chopped
- 1 teaspoon allspice
- Salt and pepper, to taste
- 1 lemon, juiced
- Water or broth for cooking
Instructions
- Rinse grape leaves thoroughly under cold water to remove excess brine and pat dry with paper towels.
- In a large mixing bowl, combine ground beef or lamb, rinsed rice, finely chopped onion, allspice, salt, and pepper. Mix ingredients thoroughly until well incorporated.
- Lay out grape leaves flat with the vein side facing up. Trim off any tough stems at the base of the leaf.
- Place approximately 1-2 tablespoons of meat mixture near the stem end of each grape leaf, folding the bottom of the leaf over the filling.
- Fold the sides of the leaf inward, then roll tightly from the bottom up, creating a compact cylindrical shape. Repeat with remaining leaves and filling.
- Line the bottom of a large pot with any torn or excess grape leaves to prevent sticking.
- Arrange rolled grape leaves seam-side down in tight, neat layers in the pot.
- Pour lemon juice and enough water or broth to just cover the grape leaves.
- Place a heavy plate or lid directly on top of the grape leaves to prevent unrolling during cooking.
- Bring liquid to a gentle boil, then reduce heat and simmer covered for approximately 50-60 minutes.
- Check for doneness by testing rice and meat. Liquid should be mostly absorbed, and leaves should be tender.
- Remove from heat and let rest for 10-15 minutes before serving warm.
- Serve with additional lemon wedges, yogurt, or tzatziki sauce if desired.
Tips
- Choose Fresh Grape Leaves: If using jarred leaves, rinse thoroughly to remove excess salt and brine.
- Roll Technique Matters: Don't overstuff your leaves. A compact, tight roll ensures even cooking and prevents unraveling.
- Protect the Bottom: Lining the pot with extra leaves prevents burning and sticking.
- Liquid is Key: Ensure leaves are just covered with liquid for even steaming and flavor infusion.
- Patience is Crucial: Low and slow cooking allows flavors to develop and rice to cook perfectly.
- Let Them Rest: Allowing the grape leaves to sit for 10-15 minutes after cooking helps them set and enhances flavor.
- Serve Immediately: These are best enjoyed warm with a side of cool yogurt or tzatziki sauce.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
