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Meat-Stuffed Grape Leaves

These meat-stuffed grape leaves make a tasty appetizer or the spotlight to a special dinner with warm pita bread, lemony cucumber salad, and creamy hummus.

Recipe from Food From Our Ancestors: The Ultimate Syrian Sunday Dinner by Liz Della Croce .

Scale

Ingredients

Instructions

  1. Line a large pot with celery stalks and loose cabbage leaves (I used extra grape leaves).
  2. Place grape leaves on a plate and trim any large, thick stems off bottom.
  3. In a large bowl, combine ground meat, rice, juice of 1 lemon, garlic, salt, and pepper.
  4. Working one grape leaf at a time, place the leaf flat on a plate and add 1 tablespoon of the meat mixture near stem.
  5. Form meat into thin cigar shapes, then roll the grape leaf starting at the stem all the way to the top. No need to fold in sides but they’ll look nicer if you do.
  6. Line stuffed grape leaves in pot, alternating direction with each layer, until the pot is filled 3/4 of the way or you’ve used all your leaves.
  7. Cover the grape leaves with water, making sure there’s at least one inch of liquid above the grape leaves. Pour in remaining lemon juice and add dried mint.
  8. Cover grape leaves with a small plate turned upside down to keep them from moving and to weigh them down.
  9. Cover pot with lid and bring to a simmer.
  10. Reduce heat to low and simmer for 15 minutes or until rice is fully cooked. Serve with pita bread and cucumber laban.

Notes

Liz suggests lining the cooking pot with celery stalks and cabbage leaves. I didn’t have either, so I used a few of the torn and tiny grape leaves instead