Long story short – it was one of the most delicious evenings of my life. Aunt Paula is my Syrian cooking muse and I will always remember these amazing culinary adventures that explore our heritage. In the coming weeks, I plan to feature several of Aunt Paula’s recipes. Of course these are all my interpretation of her recipes because real cooks do not measure or weigh or write down recipes. We use a pinch of that, a pinch of this.
And without fail, no matter how perfect and delicious the food turns out, Aunt Paula will never eat a single item during the meal. Nothing will ever taste right and nothing is ever as good as it should be. Oddly enough, when I prepare these dishes they never taste as good as Aunt Paula’s and I’m rarely that hungry by the time dinner is ready. I’m hoping that means it came out perfectly.
- 1 Jar Grape Leaves Normally weight is 2lbs
- 1 lb Ground Sirloin
- 1 c Long Grain White Rice Rinsed
- 1 Tbs Crushed Garlic
- 1 Tsp Salt
- ¼ Tsp Pepper
- 2 Lemons Juiced
- 2 Celery Stalks cut into 3 - optional
- 5 Cabbage Leaves optional
- 2 Tbs Dried Mint
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Line a large pot with celery ribs and loose cabbage leaves.
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Rinse off grape leaves and place on a plate.
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In a large bowl, combine ground meat, rice, the juice of 1 lemon, garlic, salt and pepper.
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One grape leave at a time, place the leaf flat on a plate and add 1 tbs. of meat mixture near stem.
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Form meat into long cigar shape then roll the grape leave starting at the stem all the way to the top. No need to fold in sides.
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Line rolls in pot, alternating direction with each layer, until the pot is filled ¾ of the way or you’ve used all your leaves.
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Cover grapes leaves with a small plate turned upside down to keep them from moving and to weigh it down.
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Add chicken broth to the edge of where the leaves end and add juice of second lemon and dried mint.
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Cover pot with lid and bring to a simmer.
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Reduce heat to low and simmer an additional 20-30 minutes or until rice is fully cooked. Serve with pita bread and plain yogurt.
Makes 45 Grape Leaves
Angie
I’m so happy our local grocery store featured your blog on fb. I can’t stop making hushwee, it’s so good! Do you have a recipe for batata harrah? I’ve searched for years but can’t find a really good one like the one my favorite restaurant makes.
Liz DellaCroce
Oh I’m so happy to hear that!!! I’m not familiar with Batata Harrah? What is it?
Angie
Spicy potatoes. I didn’t realize I commented on the wrong recipe, sorry. I’m making your grape leaves right now. I can’t wait!
Liz DellaCroce
Yay!! Enjoy!
Sophia
Loved your comments and recipe’s. Lebanese food is such delicious food and healthy too! Thank you for sharing! Merrr Christmas to all ????
Liz DellaCroce
I’m so glad you enjoy it Sophia! I think I’m going to make these grape leaves soon!
Louise
Yummy! I’ll have to try your version.
I do mine with lamb and have the leaves lay on a bed of rhubarb and lemon slices.
Liz DellaCroce
Yes we do lamb too – that sounds amazing with the rhubarb!! Happy Holidays!
christine davis
We make a version of this every year. I remember when I was a little girl, driving in the car with my grandparents and all of a sudden, we would be pulled over on the side of the road. There go my grandparents, picking grape leaves off of a tree in someone’s yard! How embarrassing then…what a sweet memory now.
Liz DellaCroce
Love fresh picked grape leaves!!
Rachael {Simply Fresh Cooking}
Yep.
Sam
Where can you find grape leaves?
The Lemon Bowl
Large grocery stores carry them (such as Meijer) but I get mine at Middle Eastern or International specialty markets. You can also buy online!
Bruce R Haskin Sr
You can always search the web…but better yet pick your own wild grape leaves. Just after my birthday in mid July, is harvest time. You want to get while they are still tender. Check the roadsides where you will see climbing vines. A large garbage bag and a pair of scissors are useful. Snip the stems close to leaf. When you have collected as many as able,return home. Bring a large pot of water to a boil. Put the grape leaves to blanch for one minute. Remove leaves with tongs and plunge into cold water. They will stink like cat pee. I pack them in a large jar of brine and vinegar and store in spare refrigerator for as long as two years. I lay out 30-40 leaves and roll them like a cigar and place vertically in jar, making sure brine covers them. To use, remove & unroll and rinse off brine.
Liz DellaCroce
Yes my family does this often!!! Great tips!
Liz Della Croce
Love you both!
Anonymous
your blog is sublime.
Anonymous
Thank you for the sweet words. I'm honored.
Love,
Aunt Paula