Recipe by CarrolJ
My first experience tasting these luscious morsels was many years ago when we lived in San Jose, California. One of my co-workers brought Stuffed Grape Leaves to work one day for me to try. I was hooked! The original version of this recipe was posted on Cooks.com. Posted for ZWT 2010.
Top Review by Andi of Longmeadow Farm
What a taste sensation! These are the real thing, and I wouldn't of made these any other way. I used a combination of ground beef/lamb and this was so authentic. The allspice, the cooked rice, parsley and walnuts really put this over the edge of all time favorite foods! Don't skimp on any of the ingredients, they all marry together perfectly. Made for ZWT6 Zee Zesties!
- 1 (16 ounce) jar grape leaves
- 1 quart warm water
- 1 lb cooked ground beef or 1 lb lamb
- 1 cup cooked rice
- 1⁄2 cup minced onion
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon black pepper
- 1⁄3 cup water
- 1 tablespoon minced parsley
- 1⁄2 cup chopped walnuts
Directions See How It's Made
- Because these leaves are packed in brine it is important to rinse them well in warm water before using.
- Separate the most perfect leaves from those which are imperfect.
- Line the bottom of a glass baking dish with the imperfect leaves.
- It is okay to line several layers.
- These imperfect leaves act as a cushioning layer for the stuffed rolls and will be discarded after baking.
- Mix stuffing ingredients thoroughly.
- Place a grape leaf vein side up and stem end toward you on the counter. Near the base put 1 heaping teaspoon of stuffing.
- Fold both sides over stuffing and roll up from the base end to the tip.
- It is important to roll them tightly so that they don't become unrolled while cooking them.
- Lay the rolls very close to each other in rows.
- It is okay to make several layers if necessary.
- Pour in warm water that will barely cover the first layer.
- Cover dish and bake in oven at 350 degrees about 45 minutes.