The Grape Leaf Recipe

Cook the Rice

In a medium pot, cook 1 cup of rice according to package instructions. Set aside to cool.

Cook the Meat

In a skillet over medium heat, brown 1 cup of ground lamb (or beef) until fully cooked. Drain any excess fat.

Combine Ingredients

In a large bowl, mix the cooked rice, browned meat, 1 cup of chopped parsley, 1 chopped onion, 2 minced garlic cloves, 2 tablespoons of tomato paste, 2 tablespoons of lemon juice, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of cinnamon until well combined.

Rinse Grape Leaves

Open the jar of canned grape leaves and rinse them under cold water to remove excess brine. Carefully separate the leaves and lay them flat on a clean surface.

Stuff the Leaves

Place a tablespoon of the filling mixture at the base of each grape leaf. Fold the sides over the filling and roll tightly from the base to the tip to form a roll.

Arrange in Pot

Drizzle the bottom of a large pot with 1 tablespoon of olive oil. Arrange the stuffed grape leaves seam side down in the pot, packing them tightly together.

Add Liquid

Pour the remaining 2 cups of vegetable broth (or water) over the grape leaves. Drizzle with the remaining 2 tablespoons of olive oil.

Cook the Grape Leaves

Cover the pot and bring to a gentle simmer over medium heat. Reduce heat to low and cook for about 45 minutes, until the grape leaves are tender.