Lebanese Stuffed Grape Leaves with Spiced Lamb and Rice
Equipment
- Large Mixing Bowl to combine the filling.
- Cutting board and sharp knife for chopping herbs and onion.
- Saucepan or Dutch oven with a lid ideally wide and shallow to layer the grape leaves.
- Tongs or slotted spoon to carefully place and remove the grape leaves.
- Heavy plate or heatproof dish to weigh down the rolls during cooking.
- Colander or strainer for rinsing rice and grape leaves.
Ingredients
For the Filling
- 1 lb ground lamb you can substitute with beef, but lamb is traditional
- 1 cup long-grain white rice rinsed and drained
- 1 medium yellow onion finely chopped
- 1/2 cup fresh parsley finely chopped
- 1/4 cup fresh mint leaves finely chopped (or 2 tsp dried mint)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground black pepper
- 1 tsp salt
- 2 tbsp olive oil
For the Assembly
- 1 jar 16 oz grape leaves in brine (or about 60–70 fresh grape leaves, blanched)
- 3 cloves garlic sliced
- Juice of 2 large lemons
- 1/4 cup olive oil
- 1/2 tsp salt
- Water or light broth to cover
Instructions
Prep the Grape Leaves
- If using jarred grape leaves, remove them from the brine, separate gently, and rinse under cold water. Soak them in warm water for 15 minutes to reduce the salty brine flavor. Drain and trim any tough stems.
- If using fresh grape leaf, blanch them in boiling water for about 30 seconds until softened.
Make the Filling
- In a large bowl, combine ground lamb, rinsed rice, chopped onion, parsley, mint, cinnamon, allspice, black pepper, and salt. Drizzle in olive oil and mix everything thoroughly with your hands or a spoon. The mixture should feel slightly moist but not wet.
Roll the Grape Leaves
- Lay a grape leaf shiny side down. Place about 1 tablespoon of filling at the bottom center. Fold the sides over the filling, then roll tightly upward like a burrito. Keep them uniform in size so they cook evenly.
Layer and Stack
- Line the bottom of your pot with a few torn or less attractive grape leaves to prevent sticking. Then begin layering the stuffed grape leaves seam side down, snugly next to each other. Add sliced garlic between layers for extra flavor.
Season and Cook
- Drizzle lemon juice and olive oil over the top. Sprinkle with salt and pour in just enough water or light broth to barely cover the rolls. Place a heatproof plate or dish over them to weigh them down gently.
- Cover the pot with a lid. Bring to a simmer over medium heat, then reduce to low and cook for 1 hour 15 minutes. Check occasionally to ensure the liquid hasn’t evaporated too quickly—add a splash more if needed.
Rest and Serve
- Let the pot sit off-heat for 15 minutes before unstacking the grape leaves. This helps them set and intensifies the flavor. Serve warm with extra lemon wedges and a side of garlicky yogurt or labneh.