Flavor-packed Stuffed Grape Leaves Recipe
“A must-try Mediterranean stuffed grape leaves that are extremely tasty, whether served warm or cold!”
Tzivya Oren
Original Recipe Author
For people of Mediterranean or Middle Eastern origin, this recipe is a taste of home.
Also known as dolma, these stuffed grape leaves are so luscious and juicy that you can never have enough.
Although they can sometimes be time-consuming to make, the result is definitely worthwhile.
Try them with a yogurt dip, and you won’t regret the experience.
Frequently Asked Questions:
Stuffed Grape Leaves Recipe
What type of rice is best for this stuffed grape leaves recipe?
Any type of your liking is more than ok, but for best results, use basmati or round rice.
Flavor-packed Stuffed Grape Leaves Recipe
Ingredients
- 10 oz. fresh grape leaves (about 35 leaves)
- 10 oz. ground beef
- 1 cup rice (rinsed, cooked for 3-5 minutes, and strained)
- Salt
- Black pepper
- 1 tsp. turmeric
- ½ tsp. Hawaij spice
- 2 onions (chopped and fried until golden)
- 2 cups water
- 6 garlic cloves (minced)
- Juice from 2 lemons
- A handful of parsley (finely chopped)
- Oil
- 1 tbsp. soup mix
- 3½ oz. pine nuts – optional (100 g)
Instructions
Preparing the Filling:
- Put the ground beef into a bowl
- Add the rice, salt, pepper, fried onions, and parsley
- Give the ingredients a good mix
- Pour in two tablespoons of oil and sprinkle the pine nuts on top (if desired)
- Mix well until everything is combined
Making the Sauce:
- Add the two cups of water to a large bowl
- Mix in the minced garlic, lemon juice, soup mix, and oil
- Season with salt, black pepper, turmeric, and Hawaij spice
- Stir the mixture thoroughly until all spices dissolve and set aside
Rolling the Grape Leaves:
- Boil the grape leaves in water with a splash of oil and lemon juice for three minutes
- Pour out the water (to remove the saltiness)
- Strain the boiled grape leaves (you can also use canned grape leaves)
- Remove the stems of the grape leaves and set all the torn pieces aside for later use
- Place the grape leaves on the working space with the rough side facing down (one by one)
- Put one tablespoon of the filling on the center of the grape leaf (close to the stem)
- Start by folding the bottom part of the grape leaf and covering the filling with it
- Fold the right and left sides after that
- Roll the grape leaf up like a cigar
- Repeat the process with all the remaining grape leaves
Cooking the Grape Leaves:
- Line a large cooking pan with torn grape leaves (you can also add tomato and onion slices)
- Place the stuffed grape leaves tightly inside the pot (leave no spaces in between)
- Add the sauce over the stuffed grape leaves (barely covering the top)
- Cook over low flame for one and a half to two hours with the lid slightly open
- Close the lid once the majority of the liquid evaporates (you can add more boiling water until the meat and rice are fully cooked)
- Serve and enjoy
Tips
- This recipe has many variations depending on the country of origin. So, don’t hesitate to experiment with different kinds of spices and herbs.
- You can omit some ingredients or spices that you don’t like. Additionally, you can add cilantro, fresh mint, and dill.
- Moreover, using ingredients, such as dried currants, adds sweetness and tanginess.
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