Grape Leaves Platter Recipe

Cook the Rice

In a medium pot, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it cool.

Mix the Ingredients

In a large mixing bowl, combine the cooked rice, diced tomatoes, chopped onion, parsley, mint, olive oil, lemon juice, salt, black pepper, and cinnamon. Mix well until all ingredients are evenly incorporated.

Prep Grape Leaves

If using fresh grape leaves, blanch them in boiling water for about 2 minutes until they are tender. If using jarred leaves, rinse them well to remove excess brine.

Stuff the Grape Leaves

On a flat surface, place a grape leaf with the stem facing you. Place about 1 tablespoon of the filling at the base of the leaf. Fold the sides over the filling and roll tightly from the base to the tip. Repeat until all leaves and filling are used.

Arrange and Cook

Place the stuffed grape leaves seam-side down in a large pot. Add enough water to cover the leaves and drizzle with a little olive oil. Place a plate on top to keep them submerged and bring to a gentle simmer. Cover and cook for 35-40 minutes or until the leaves are tender.

Serve the Labneh

In a small serving bowl, place the labneh. Drizzle with olive oil and sprinkle with zaatar if desired.