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    You are in: Home / Recipes / Stuffed Grape Leaves Lebanese Recipe
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    Stuffed Grape Leaves Lebanese

    Stuffed Grape Leaves Lebanese. Photo by Chef #340852

    1/3 Photos of Stuffed Grape Leaves Lebanese

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Rita~'s Note:

    This makes a great Lebanese appetizer served with yogurt and pita. Snip the stems of the grape leaves if they are tough. Cover the leaves with a heavy plate that just fits inside the pot and weigh it down with some thing heavy (the leaves should not be free to move around, otherwise they become unwrapped). Look here for step x step photos on how to make.

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    Units: US | Metric


    1. 1
      If using fresh grape leaves for rolling, dip in boiling water with some lemon for about 30 seconds.
    2. 2
      Mix ground meat with rice,pine nuts, dried currants season with salt, pepper, allspice, sugar and cinnamon.
    3. 3
      Remove stem from each grape leaf, if using fresh leaves.
    4. 4
      Spread each leaf on flat surface.
    5. 5
      Place about 1 teaspoon of meat stuffing across the leaf about 1/2" from stem point.
    6. 6
      Fold leave forward toward stuffing.
    7. 7
      Then fold right side over and roll leaf forward very tightly.
    8. 8
      When fully rolled, squeeze it to secure.
    9. 9
      Repeat for each leaf.
    10. 10
      Place a couple of loose leaves on the bottom of pan Then place each stuffed roll in the pot in layers.
    11. 11
      Pound the garlic with mint and salt to taste,.
    12. 12
      add 1 cup water and lemon juice and pour over grape leaves in the pot.
    13. 13
      Cover and bring to a boil over high heat.
    14. 14
      Then simmer, covered, for 1 hour.
    15. 15
      Add more water if needed.
    16. 16
      Steam until grape leaves are soft and are pierced and cut easily with a fork.
    17. 17
      Do not over cook.
    18. 18
      The leaves should not fall apart.

    Ratings & Reviews:

    • on September 13, 2006


      Wonderful! I am pitifully lacking in pots and pans, so wasn't able to steam them correctly, but they still turned out (my friend has grape leaves growing in her garden, so they were super fresh!). You are also to blame for my current fixation with adding currants and pine nuts to everything lol. My boyfriend isn't as thrilled with the grape leaves as I am, but he peeled it apart and loved the filling. I am definitely making this again.

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    • on November 15, 2005


      What can I say ...the best I have had. (1)Simple to make.(2)great flavor ..LOL the most difficult part was getting the leaves out of the jar...thank you for sharing :)5 stars are not enough

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    • on November 07, 2005


      Absolutely Awesome. My wife and I are absolutely addicted to them. Used 2 jars of grape leaves. Ran out and bought 4 more to use later. We just can't stope eating em. Covered with egg lemon sauce. Mmmmmm Mmmmmm.

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    Read All Reviews (4)


    Nutritional Facts for Stuffed Grape Leaves Lebanese

    Serving Size: 1 (151 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 250.6
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 4.8 g
    Cholesterol 33.1 mg
    Sodium 1333.8 mg
    Total Carbohydrate 24.6 g
    Dietary Fiber 1.5 g
    Sugars 1.4 g
    Protein 11.4 g

    The following items or measurements are not included:


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