Unstuffed grape leaves

Hanan Hussein


Growing up in the Middle East I have always loved stuffed grape leaves. It is always the main attraction at any gathering or special occasion, and every self respecting cook knows how to make it. I know how to make it but it is such a hassle, and takes too long to make that I have only made it about maybe 5 or 6 times in the past 30 years.
So I came up with this recipe so that I can have my "stuffed" grape leaves dish and eat it too.

★★★★★ 1 vote
15 Min
30 Min
Stove Top


8 oz
(1/2 a jar) grape leaves. (in the international foods isle)
1 c
medium grain rice
1 1/2 Tbsp
onion flakes, dehydrated
1 Tbsp
dry mint leaves crushed
1 Tbsp
dry parsley
3/4 Tbsp
dry dill
1 1/2 Tbsp
ghee or butter or olive oil
4 oz
tomato sauce (1/2 a small can)
2 1/2 c
beef or chicken broth (or water and bouillon)
salt and pepper to taste


1Take the grape leaves out of the jar and unroll them.
Bring 6 cups of water to boil in a large pot and boil the grape leaves for 1 minutes to remove the taste of the preservatives.
Drain and let them cool enough to handle. When the leaves are cool cut them into bite size pieces. (I use my kitchen scissors)
2Place all ingredients in a pot, and stir well to distribute the herbs, add the broth. Place on high heat till it boils then reduce the heat to low and cook like regular rice till all the liquid is absorbed and the rice is cooked through.
Serve with plain yogurt.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Middle Eastern
Other Tag: Quick & Easy