| Difficulty Level:

Medium

| Cooking Time:

1 hour ; 40 minutes

| Recipe Nutrients:

220 cal

| Recipe Serves:

4 servings

| Course:

Appetizer

Hand-rolled grape leaves filled with fragrant rice, herbs, and citrus, finished with rich olive oil for a timeless Lebanese mezze.

ingredients needed

  • 1 jar grape leaves (about 60 leaves)
  • 1 cup short-grain rice (uncooked)
  • 2 medium tomatoes, finely diced
  • 1 small onion, very finely chopped
  • 1 cup fresh parsley, finely chopped
  • ½ cup fresh mint, finely chopped
  • ½ cup fresh lemon juice
  • ½ cup extra virgin olive oil
  • 1 tsp allspice
  • ½ tsp cinnamon
  • Salt & black pepper to taste
  • 2 cloves garlic, sliced
  • 1 potato, sliced (for lining the pot)

directions

  • Prepare the grape leaves Rinse grape leaves gently to remove excess brine. Set aside.
  • Make the filling In a large bowl, mix rice, tomatoes, onion, parsley, mint, lemon juice, olive oil, spices, salt, and pepper. Mix well.
  • Stuff the leaves Place a grape leaf shiny side down. Add 1 teaspoon of filling near the stem, fold sides inward, and roll tightly.
  • Layer the pot Line the bottom of a pot with potato slices and garlic. Arrange rolled grape leaves snugly in layers.
  • Cook Add enough water to just cover the grape leaves. Place a plate on top to keep them tight. Simmer on low heat for 50–60 minutes.
  • Rest & serve Let rest 10 minutes before serving. Serve warm or cold with extra lemon.
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