Stuffed Grape Leaves Recipe

Name: Stuffed Grape Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 lb. fresh tender grape leaves; 1 1/2 c. rice, uncooked; 1 lb. coarsely ground lamb or beef; 1 1/2 tsp. salt; 2 tsp. mixed spice; 1 tsp. black pepper; 2 Tbsp. melted Crisco; 2 medium tomatoes, sliced; salt; lemon juice

Servings: persons

1 lb. fresh tender grape leaves
1 1/2 c. rice, uncooked
1 lb. coarsely ground lamb or beef
1 1/2 tsp. salt
2 tsp. mixed spice
1 tsp. black pepper
2 Tbsp. melted Crisco
2 medium tomatoes, sliced
salt
lemon juice

1
Remove stems from leaves.
2
Soften and blanch leaves by plunging them into boiling water, a few at a time, for a few minutes until they become limp.
3
Set aside.
4
Soak and wash rice in hot water.
5
Drain well.
6
Mix rice, meat, spices
7
and melted Crisco.
8
Place leaves, smooth side down, on a plate or chopping board.
9
Put about 1 teaspoon of rice mixture in the center near the stem edge.
10
Fold the stem end up over the filling, then fold both sides to the middle and roll up like a small cigar.
11
Don't roll too tightly, leave room for the rice to expand during cooking.
12
Continue until all the filling is used.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. fresh tender grape leaves, 1 1/2 c. rice, uncooked, 1 lb. coarsely ground lamb or beef, 1 1/2 tsp. salt, and more.

Yes, Stuffed Grape Leaves falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Grape Leaves

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