lebanese stuffed grape leaves recipe

Written BySheba G Updated On
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The Best lebanese stuffed grape leaves recipe

I’ve always been fascinated by the rich culinary traditions of the Middle East, and one dish that never fails to impress me is Lebanese stuffed grape leaves. Also known as dolmas, these delicate rolls of tender grape leaves are filled with a flavorful mixture of rice, herbs, and spices, and then simmered in a fragrant broth.

The result is a dish that’s both elegant and comforting, perfect for special occasions or everyday meals. As I’ve experimented with this recipe over the years, I’ve come to appreciate the subtlety of flavors that come together to create this delicious dish.

My family loves it when I make it for gatherings or just a regular Tuesday dinner – it’s always a hit! The best part is that it’s relatively easy to make, even for a novice cook like myself.

With some simple ingredients and a bit of patience, you can enjoy this delightful dish at home. I’ve learned to appreciate the technique involved in making dolmas, which requires some finesse but yields impressive results.

By mastering the art of stuffing grape leaves with care, you’ll be able to create perfectly formed dolmas that are sure to impress your guests. As I share this beloved recipe with you, I hope you’ll discover the joy of creating these tasty little bundles of joy in your own kitchen.

Lebanese Stuffed Grape Leaves

4.8 from 625 votes

Tender grape leaves are filled with a fragrant mixture of rice, ground lamb, and aromatic spices, then simmered in a tangy lemon broth. This classic Lebanese dish is a labor of love, perfect for special occasions or a comforting family meal.

Prep Time1 hour
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours 30 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Filling

1 cup short-grain rice, rinsed and drained
1 lb ground lamb or beef
1 medium onion, finely chopped
1/2 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
1 tsp salt
1/4 cup olive oil

For the Grape Leaves

1 jar (16 oz) grape leaves, drained and rinsed
1 lemon, juiced

For the Cooking Broth

4 cups chicken or beef broth
1/4 cup lemon juice
1/4 cup olive oil
2 cloves garlic, crushed
1 tsp salt

👨‍🍳Directions

1Prepare the grape leaves by carefully separating them and placing them in a bowl of hot water for 10 minutes to soften.
2Drain and set aside, trimming any tough stems with a sharp knife.
3Make the filling by combining the rinsed rice, ground meat, chopped onion, parsley, mint, allspice, cinnamon, pepper, salt, and olive oil in a large mixing bowl.
4Mix thoroughly with your hands until all ingredients are evenly distributed.
5To stuff each grape leaf, place a leaf shiny side down on a flat surface with the stem end facing you.
6Place about 1 tablespoon of filling near the stem, fold the sides over the filling, and roll tightly away from you into a neat cigar shape, ensuring the filling is secure.
7Line the bottom of a large pot with any torn or extra grape leaves to prevent sticking.
8Arrange the stuffed grape leaves seam side down in tight, concentric circles, packing them snugly together to keep them from unrolling during cooking.
9In a separate bowl, whisk together the chicken broth, lemon juice, olive oil, crushed garlic, and salt.
10Pour this broth over the stuffed grape leaves, adding enough water if needed to just cover them.
11Place a heavy heatproof plate directly on top of the rolls to weigh them down.
12Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 1 hour to 1 hour 15 minutes.
13The grape leaves are done when they are tender and the rice filling is fully cooked through, with the broth having reduced slightly.
14Remove the pot from the heat and let the stuffed grape leaves rest for 10 minutes before serving.
15Use tongs to carefully transfer them to a serving platter, and drizzle a little of the cooking broth over the top for extra moisture and flavor.

🔧Equipment

Large pot
Mixing bowl
Sharp knife
Cutting board
Small bowl
Plate
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 980mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 22g

📝Notes

Tips: For a vegetarian version, omit the meat and increase the rice to 1.5 cups, adding 1/2 cup of finely chopped tomatoes. The stuffed grape leaves can be made a day ahead and reheated gently, as the flavors meld beautifully overnight.

Watch Video Of How Lebanese Stuffed Grape Leaves Works

One thing I love about dolmas is that they can be easily reheated and served at any time – whether it’s for a family gathering or a quick weeknight meal. You can store them in an airtight container in the fridge for up to three days or freeze them for up to two months.

When reheating, be sure to add some extra broth or water to maintain moisture levels. This way, your dolmas will retain their flavor and texture without losing their delicate charm.

❓ Frequently Asked Questions About Lebanese Stuffed Grape Leaves

Q1: What is the origin of Lebanese stuffed grape leaves?

Lebanese stuffed grape leaves have their roots in ancient Mesopotamia, where people would wrap fish or meat in grape leaves to preserve them. Over time, the tradition evolved into dolmas as we know them today – small rolls of grape leaves filled with a savory mixture.

Q2: What type of rice is best suited for dolmas?

The traditional choice for dolma filling is short-grain rice, which holds its shape well when cooked. You can also use basmati or jasmine rice as substitutes.

Q3: Can I use frozen grape leaves instead of fresh?

Frozen grape leaves can work in a pinch, but they may not retain their delicate texture as well as fresh ones do. If possible, try using fresh leaves for optimal flavor and presentation.

Q4: How long does it take to make dolmas from scratch?

The preparation time can vary depending on how many dolmas you’re making, but on average, it takes about an hour to prepare and assemble the filling mixture.

Q5: Are dolmas suitable for vegetarians?

Dolmas are traditionally made with meat or fish fillings; however, you can easily adapt the recipe to suit vegetarian diets by substituting the meat with roasted vegetables or tofu.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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