Vegetarian Grape Leaves – a delicious recipe with grape leaves, semi-cooked brown rice, lemons, onion, syrian spice, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix onion, tomato paste and tomatoes, garlic, syrian spice, with a dash of oil.
2
spoon a tablespoon of rice into each individual leave, starting at bottom left corner fold both sides in and roll tightly like an egg roll, securing all of the inner ingredients. The tighter the better.
3
Line the bottom of a pan with olive oil and spare grape leaves (note: i usually use the ripped ones) stack the rolled leaves tight and compact. Place cut lemons on top and sprinkle with extra spice. Poor enough h20 to cover the leaves and secure them tightly with a dish or a heavy weighted jar or pan lid. Boil for 1 hour and chill or serve hot.
4
Blend 1 cucumber with plain whole milk yogurt and a dash of syrian spice for a dipping sauce
559
kcal
Calories
1
g
Fat
125
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 jar rinsed grape leaves, 3 cups semi-cooked brown rice, 2 lemons, 1/2 cup chopped onion, and more.
Yes, Vegetarian Grape Leaves falls under the General 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.
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