stuffed grapes leaves

manhal rashdan


Grapes leaves could be picked fresh from grape tree in early spring , or bought frozen or pickled from Mediterranean food store.


★★★★★ 2 votes

1 Hr
30 Min
Stove Top


  • 0.5 kg
    grape leaves
  • 0.5 kg
  • 250 g
    minced meat (beaf or veal )
  • 1 tsp
  • 0.5 tsp
    black pepper
  • 0.25 c
    veg oil
  • 5 c

How to Make stuffed grapes leaves


  1. If you use fresh grape leaves . boil them in water for 6 minutes , drain them and let them cool . if you use pickled leaves , wash them in tap water and drain them . in case of frozen leaves , put them in room temp to unfreeze and dry with paper towel .
  2. Wash the rice in warm water and drain it , add the minced meat , salt,pepper and oil .
  3. suff each leave by putting it on a flat surface , put a tea spoon ( or more if big leaf ) in the middle of the leave in the shape of column , then roll the leaf to form a finger shape.
  4. arrange the stuffed leaves in a cooking pan cloes to each other in layers , put a porcelain plate over them (to keep them from opening up ), boil the water and pour it over in the pan , cook on medium temp for half an hour or until the rice is cooked .

Printable Recipe Card

About stuffed grapes leaves

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mediterranean
Other Tags: Quick & Easy Healthy

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