Stuffed Grape Leaves With Rice And Meat
This authentic Mediterranean recipe for stuffed grape leaves is a perfect blend of tender grape leaves filled with seasoned rice, ground meat, and fresh herbs. Whether served as an appetizer or a main dish, these stuffed grape leaves deliver a savory flavor reminiscent of your favorite Mediterranean restaurant. Delightfully tangy and hearty, this dish is both satisfying and packed with traditional charm.
Servings: 4
Equipment
- Pot with lid
- Non-stick pot
- Spoon
Ingredients
- 8 oz jar of preserved grape leaves
- 1/2 cup uncooked long-grain rice
- 8 oz ground meat beef recommended
- 1 small onion finely chopped
- 1 tomato finely chopped
- 4 tbsp parsley finely chopped
- 1 tsp ground cinnamon
- 3 tbsp tomato paste or ketchup
- 3 cloves garlic sliced
- 3/4 tsp salt
- 1/8 tsp pepper
- 1 tbsp oil
- 1 lemon juiced
Instructions
- Combine rice and ½ cup of water in a pot, bring to a boil, then turn off the heat and let sit covered.
- Drain the preserved grape leaves and rinse them gently with cold water.
- In a mixing bowl, combine ground meat, rice, salt, pepper, tomato paste, cinnamon, onion, tomato, and parsley until well mixed.
- Lay a grape leaf on a flat surface, vein side up. Add a heaping teaspoon of the filling to the center of the leaf.
- Fold the edges over the filling, then roll tightly into a small cylinder.
- Pour 1 tbsp of oil into the bottom of a non-stick pot and arrange the stuffed grape leaves seam side down in layers.
- Add sliced garlic over the top, pour lemon juice over the leaves, and add enough water to cover them.
- Bring to a boil, reduce to a low simmer, cover, and cook for 1 hour.
- Serve warm and enjoy!
Notes
- Ensure grape leaves are rolled tightly to prevent them from unrolling while cooking.
- Adjust seasoning to your taste preference.