Meat Grape Leaves Recipe

Name: One Lebaneses Meat Grape Leaves Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 40 pieces packed grape leaves (jarred or fresh, rinsed and stems removed); 2 cups short-grain rice (rinsed until water runs clear); 1 lb ground lamb or beef; 1 yellow onion (finely grated or very finely chopped); 1 cup flat-leaf parsley (finely chopped); 1 tbs fresh mint (finely chopped); 2 tbs tomato paste; 3 tbs olive oil; 2 tsp house spice blend (see note; ground cumin, allspice, cinnamon, black pepper); 1.5 tsp salt; 0.5 tsp ground black pepper; 1 cup warm water (for partially cooking rice); 2 cups vegetable or chicken broth; 0.5 cup lemon juice; 1 tbs extra olive oil (for drizzling); 2 pieces bay leaves

Inspired by One Lebanese

Time2h

Serves6

Short rice with ground meat and house blend spices.

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Ingredients

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Grape Leaves & Stuffing

40 pieces packed grape leaves (jarred or fresh, rinsed and stems removed)

2 cups short-grain rice (rinsed until water runs clear)

1 lb ground lamb or beef

1 yellow onion (finely grated or very finely chopped)

1 cup flat-leaf parsley (finely chopped)

1 tbs fresh mint (finely chopped)

2 tbs tomato paste

3 tbs olive oil

2 tsp house spice blend (see note; ground cumin, allspice, cinnamon, black pepper)

1 1/2 tsp Celtic sea salt

1/2 tsp ground black pepper

1 cup warm water (for partially cooking rice)

Pot Liquids & Finishing

2 cups vegetable or chicken broth

1/2 cup ReaLemon lemon juice

1 tbs extra olive oil (for drizzling)

2 pieces bay leaves

Method

Grape Leaves & Stuffing

Prepare grape leaves

If using jarred grape leaves, drain and rinse them under cold water to remove brine. Separate and lay them flat on a work surface. If using fresh, blanch leaves in boiling water for 1 minute, then plunge into ice water, drain, and trim thick veins/stems.

Partially cook rice

Place rinsed short-grain rice in a bowl and pour 1 cup warm water over it. Let sit about 10 minutes until slightly swollen but not fully cooked, then drain any excess. This short soak helps rice finish cooking inside the leaves without overcooking the meat.

Make stuffing

In a large mixing bowl combine ground meat, partially soaked rice, finely grated onion, chopped parsley, chopped mint, tomato paste, 3 tablespoons olive oil, 2 teaspoons house spice blend, 1.5 teaspoons salt and 1/2 teaspoon black pepper. Mix thoroughly but gently until evenly incorporated—do not overwork to keep mixture tender.

Assemble rolls

Place one grape leaf shiny side down and stem end toward you. Put about 1 to 1 1/2 tablespoons of stuffing roughly 1 inch from the stem end (adjust to leaf size). Fold bottom stem up over filling, fold both sides inward, then roll tightly toward tip to form a neat cylinder. Repeat with remaining leaves and stuffing. Reserve any torn leaves for lining the pot.

Pot Liquids & Cooking

Line pot

Choose a heavy-bottomed pot slightly wider than your rolls. Lay a few reserved grape leaves (or a thin layer of sliced potatoes or cabbage leaves) on the bottom to prevent sticking. Place bay leaves on top for flavor.

Pack rolls

Arrange stuffed grape leaves seam-side down in the pot in tight concentric circles. Pack them snugly to prevent unrolling during cooking. You may stack a second layer but do so tightly and place a heatproof plate (upside-down) on top of the rolls to keep them submerged.

Prepare cooking liquid

In a measuring cup or bowl combine 2 cups broth and 1/2 cup lemon juice. Drizzle 1 tablespoon olive oil over the rolls and pour the liquid gently around the edge of the pot to avoid disturbing the rolls. The liquid should come nearly to the top of the rolls but not submerge the plate if used.

Cook

Cover the pot and bring to a simmer over medium heat. Reduce heat to low and simmer gently for 50–60 minutes, until rice and meat are cooked through and leaves are tender. Check once at 30 minutes to ensure liquid is not boiling away; add up to 1/2 cup extra broth or water if needed.

Rest and serve

When done, remove from heat and let rest, covered, for 10–15 minutes to allow flavors to settle. Carefully remove the plate (if used) and lift rolls out in groups. Serve warm or at room temperature, drizzled with additional lemon juice if desired.