My Grandmother’s Version of Lebanese Stuffed Grape Leaves –
A mezze staple and fan favorite! These Lebanese stuffed grape leaves are not only delicious but super simple to make.
When I was younger, I thought grape leaves were the weirdest dish. I mean, why would you eat the leaf? Isn’t the whole point of the plant the fruit that grows?
The best thing about learning to cook from a more traditional viewpoint is learning to appreciate where your food comes from. While we are not growing every single ingredient necessary, having something that you need growing close by is a fantastic feeling.
This recipe is vegan/vegetarian, but can also be made with meat. In that case, cut the rice portion in half, and add one half-pound (1/2lb) of raw ground lamb or beef.
Stuffed Grape Leaves
Ingredients
- 1 dozen large grape leaves (freshly picked, roughly the size of your hand)
- 1/2 cup white rice
- 1/4 cup lemon juice (juice of one lemon)
- 1 cup water
- 1-2 tbsp olive oil (to mix)
- salt & pepper (to taste)
- fresh mint and/or parsely
Instructions
- Rinse the leaves and pat dry.
- Combine rice, lemon juice, oil, salt, pepper, and optional herbs.1/2 cup white rice, 1/4 cup lemon juice, 1-2 tbsp olive oil, salt & pepper, fresh mint and/or parsely
Roll ’em up!
- Lay your leaf flat1 dozen large grape leaves
- Scoop 1-2 tablespoons of the mixture onto the base end of the leaf
- Fold over the side “doors” of the leaf onto the mixture
- Roll into your fingers tightly (leave a bit of room for the rice to expand, too much room and they’ll fall apart)
- Place close together in a medium-sized pan, and add 1 cup of water – you can add extra leaves to the bottom of the pan to better protect the warak enab from burning1 cup water
- Cover with a plate
- Simmer until done, about 20-30 minutes
Video
@mglkitchen Definitely not as good as her’s, but good for a first attempt. Check out the full recipe at fredstories.com/grandmotherskitchen #cooking #stuffedgrapeleaves #mglk #mglkitchen #lebanesefood #lebaneseamerican #warakenab #fyp ♬ Storytelling - Adriel
WHAT KIND OF LEAVES?
When making stuffed grape leaves, you want to use broad and edible leaves, like those of a Wild Rive
rbank Grape (no, or small fruit) or Sultana (small, sweet fruit).
I pick my leaves from a patch next to Canadaway Creek.
There are some DANGEROUS look-a-likes, please be careful while foraging.
My grandmother INSISTS that the plant should not be one that bares fruit, but there are many different types that you are able to use.
Canned or jarred grape leaves also taste great! Just make sure to trim the stems first.
BEST WAY TO ENJOY:
- Wrapped in a piece of pita with hummus, basket cheese, or labneh (yogurt)
- With a glass of red wine (tip from my Grandmother)
HOW TO STORE:
Unused leaves – dry (fresh) leaves and place them into an airtight container or zip lock bag. They can be kept for up to 6 months in the freezer.
Prepared – Place prepared grape leaves in an airtight container in the fridge for up to a week (7 days) or in the freezer for up to 3 months.
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