Lebanese Meat Stuffed Grape Leaves

4.35 stars average

Lebanese Meat Stuffed Grape Leaves

Very popular in several Mediterranean countries and a family favorite, these Lebanese meat stuffed grape leaves are filled with beef, rice, and lemon juice.

Course Main Dish

Cuisine Mediterranean

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 115kcal

Author Liz Della Croce

Equipment

Kitchen Scissors

Ingredients

1 jar grape leaves 2 pound jar
1 pound ground sirloin or lamb
½ cup long grain enriched white rice par-boiled such as Uncle Ben's
1 teaspoon salt
¼ teaspoon pepper
2 lemons juiced
2 stalks celery cut into 3 - optional
5 leaves raw cabbage optional

US Measurements - Convert to Metric

Instructions

Line a large pot with celery ribs and loose cabbage leaves.
2 stalks celery, 5 leaves raw cabbage
Remove the hard stems from grape leaves and place on a plate.
1 jar grape leaves
In a large bowl, combine ground meat, rice, the juice of 1 lemon, salt and pepper.
1 pound ground sirloin, 1/2 cup long grain enriched white rice, 1 teaspoon salt, 2 lemons, ¼ teaspoon pepper
One grape leaf at a time, place the leaf flat on a plate and add 1 tablespoon of meat and rice mixture near stem.
Form meat into long cigar shape then roll the grape leave starting at the stem all the way to the top. No need to fold in sides but you can if you wish.
Line rolls in pot, alternating direction with each layer until the pot is filled ¾ of the way or you’ve used all your leaves.
Cover grapes leaves with a small plate turned upside down to keep them from moving and to weigh it down.
Add the juice of the second lemon and then cover with water until grape leaves are covered.
Cover the pot with a lid and bring to a boil on high. Reduce heat to low and simmer for 15 minutes before serving with plain yogurt or cucumber laban if you wish.

Video

Notes

Makes 45 Grape Leaves.

While you can cook them without it, traditionally grape leaves are cooked in a pot lined with cabbage leaves and with some stalks of celery, for some added flavor. The cabbage leaves also ensure your grape leaves never touch the bottom of the pot, making sure you don't burn or singe any.

Nutrition