Stuffed Grape Leaves and Grecian Lemon Sauce

Tiffany Bannworth


Take a tour of the Mediterranean with these Stuffed Grape Leaves.

Soon I will add my recipe of Italian Stuffed Grape Leaves with Zesty Italian Sausage to use your other half of the jar of grape leaves.


★★★★★ 1 vote

35 Min
30 Min


Add to Grocery List

1/2 jar(s)
large grape leave (devein by hand)


2 c
brown rice, quinoa, or couscous (uncooked)
1 c
kalamata olives, pitted
1/2-1 lb
meat (lamb, quail, even chicken, pork, or beef)
1 Tbsp
chinese five spice
3/4 c
pine nuts or almonds
salt and pepper to taste


1 stick
1/2 c
3 c
lemon, sliced
bay leaf
anise star
1/2 c
white wine
1 tsp
1 tsp
1 tsp
1 tsp
salt and pepper to taste

How to Make Stuffed Grape Leaves and Grecian Lemon Sauce


  • 1Remove grape leaves from jar. Place on a flat surface. Toward the bottom of the leaf, remove the thick, fibrous stem and vein. Discard stem etc. Set leaves aside.
  • 2For grape leaf filling, place all ingredients in a pot with enough water to cook quinoa/rice/couscous. Bring to a boil, then reduce heat to medium and cover.
  • 3When both grain and meat are cooked, remove meat and debone. Then place meat back in and put entire mix into the food processor. Give a quick rough chop. Set aside temporarily.
  • 4To start sauce, melt butter in sauce pan then add flour to make your roux. Stir.
  • 5Add milk, lemon, bay leaf, and anise star. Cook over a medium to low heat, covered. Stirring occasionally while you roll grape leaves.
  • 6In a side dish, combine white wine and dry herbs. Set aside.
  • 7Preheat over to 325.
  • 8To roll grape leave, place a large spoon full in the center in a rectangular shape, fold in sides, then roll from top of the leave to bottom. Place in a casserole dish sprayed with olive oil. Continue until all filling is finished.
  • 9Back to lemon sauce, your sauce should be thickened now. Remove anise star, lemon, and bay leaf. Pour in wine/herbs and whisk thoroughly. Add salt and pepper to taste.
  • 10Pour sauce over grape leaves. Optionally place lemons from pot atop. This will make it taste zest heavy.
  • 11Place in over for 20 minutes. Then serve.
  • 12I like to serve this with my other two recipes.

    "Mediterranean Fruit" Spiced Applesauce
    Baked Tandoori Lentils

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About Stuffed Grape Leaves and Grecian Lemon Sauce

Other Tag: Healthy

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