Grape Leaves 9” X 12” Recipe
Make Grape Leaves 9” X 12” Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grape Leaves
Method
Preparation of Filling
- 1
Cook the Rice
In a medium saucepan, add 1 cup of rice and 2 cups of water. Bring to a boil, then reduce heat and cover. Cook for 15 minutes or until rice is tender. Remove from heat and let cool.
- 2
Prepare the Meat Mixture
In a large mixing bowl, combine the cooled rice, ground lamb or beef, finely chopped onion, chopped parsley, chopped mint, diced tomato, 2 tablespoons of olive oil, lemon juice, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Preparing Grape Leaves
- 3
Prepare Grape Leaves
If using preserved grape leaves, rinse them in cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for about 2 minutes until they are pliable. Drain and set aside.
Rolling the Grape Leaves
- 4
Roll the Grape Leaves
Lay a grape leaf on a flat surface, vein side up. Place 1-2 tablespoons 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 with remaining leaves and filling.
Cooking the Grape Leaves
- 5
Arrange and Cook
In a large pot, layer the rolled grape leaves seam side down. Drizzle with remaining olive oil and add 1.5 cups of water or broth. Place a plate on top to keep them submerged. Cover and simmer over low heat for about 45 minutes until cooked through.
- 6
Serve
Once cooked, allow to cool for a few minutes. Serve warm or at room temperature, drizzled with additional lemon juice if desired.
