Stuffed Grape Leaves Recipe

In a large mixing bowl, combine the ground beef, Egyptian rice, chopped onion, parsley, tomato paste, cinnamon, salt, black pepper, and lemon juice. Mix thoroughly until all ingredients are well incorporated.

Stuffing the Leaf

Rinse the jarred grape leaves under cold water to remove excess brine. Lay a grape leaf flat on a clean surface, vein side up.

Place about 1 to 2 tablespoons of the filling near the stem end of the leaf. Fold the sides over the filling and then roll it up tightly from the stem end to the tip. Repeat this process with the remaining leaves and filling.

In a large pot, arrange the stuffed grape leaves seam side down in layers. Add enough water to cover the grape leaves and place a plate on top to keep them submerged.

Bring the pot to a boil over medium-high heat, then reduce the heat to low and simmer for about 45 minutes until the leaves are tender and the rice is cooked.

In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Stir well to combine.

Chill the tzatziki sauce in the refrigerator until ready to serve.