Very popular in several Mediterranean countries as well as a family favorite, these Lebanese stuffed grape leaves are filled with meat, rice and lemon juice.
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.
What are stuffed grape leaves named in Arabic?
Warak Eneb
How long will grape leaves keep in the refrigerator?
Up to 3-4 days
Can grape leaves be frozen?
They can be frozen up to a few months. They will still taste great!
Lebanese Meat Stuffed Grape Leaves
Ingredients
- 1 jar grape leaves 2 pound jar
- 1 pound ground sirloin or lamb
- 1/2 cup long grain enriched white rice par-boiled such as Uncle Ben's
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 lemons juiced
- 2 stalks celery cut into 3 - optional
- 5 leaves raw cabbage optional
Instructions
- Line a large pot with celery ribs and loose cabbage leaves.
- Remove any hard stems from grape leaves and place on a plate.
- In a large bowl, combine ground meat, rice, the juice of 1 lemon, salt and pepper.
- One grape leaf at a time, place the leaf flat on a plate and add 1 tablespoon of meat and rice mixture near stem.
- 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 but you can if you wish.
- 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.
- Cover grapes leaves with a small plate turned upside down to keep them from moving and to weigh it down.
- Add juice of second lemon and then cover with water until grape leaves are covered.
- Cover pot with lid and bring to a boil on high. Reduce heat to low and simmer for 15 minutes before serving with plain yogurt or cucumber laban if you wish.
Video
Recipe Notes:
Check out more Lebanese recipes on my Pinterest board!
Mary
September 25, 2018 at 10:48 pmI just found your recipes! They all look delicious and so similar to the ones we make and that Grandma always made. I was happy to find your Lebanese spice recipe. I plan on making it in bulk to use!
The ladies in my family (3 generations) get together to cook, laugh and make wonderful memories together.
Thank you for your yummy recipes and prep tips!
Liz DellaCroce
September 29, 2018 at 2:06 pmAwww that makes me so happy!!! I love cooking with multiple generations of my family too! Love that you do that. Thanks for writing!
Chris
May 9, 2018 at 5:04 pmWhat type of grape leaf is used, I want to grow myself, please help
Liz DellaCroce
May 11, 2018 at 9:27 amHi Chris, My grandma use to use regular grape leaves picked off the vine but I always buy store bought. Sorry I can’t be more of a help!
Linda
June 22, 2019 at 10:09 amIf you’re wanting to pick your own grape leaves it has to be from a wild grape vine. And picked before July. This is what I’ve been told from all the older Lebanese and Syrian women that I have the pleasure of working with and others ones that are family friends and relatives.
Liz DellaCroce
June 22, 2019 at 2:57 pmGreat tip!
Bert
April 11, 2018 at 9:43 pmHow much vinegar/salt ratio is used for grape leaves? I have my own leaves.
It isn’t nasty like greens or slimy like cabbage is it?
Stuffed peppers (chili rellenoes) is good. I’m an oven , uh, I’ll pass. But fried or a breaded baked version is good.
A little vinegar on boiled or bake potatoe and it’s a new dish, yummy. Maybe 1/2 a capful for a big tater to introduce you to it. NOw tell me what I’m supposed to expect of taste and texture of grape leaves, please.
Liz DellaCroce
April 15, 2018 at 9:18 pmGrape leaves have a nice crunch to them, not as hard as cabbage but not soft like spinach. They’re not slimy at all. They’re so good I urge you to try! For salt just follow the recipe and no vinegar just lemon juice. Enjoy!
Angie
January 10, 2017 at 3:26 pmI’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
January 12, 2017 at 8:47 amOh I’m so happy to hear that!!! I’m not familiar with Batata Harrah? What is it?
Angie
January 12, 2017 at 6:11 pmSpicy 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
January 13, 2017 at 12:06 pmYay!! Enjoy!
Barb Matern
November 13, 2017 at 9:37 amI am looking for the recipe, for Baklava, My Mom made it every year for Christmas, I watched her make it, but never wrote it down, now that She has passed away, I wish I could get a recipe. She never had recipe s everything was made. By heart, so no one really knows how to make it, it is the ground nuts, in filo dough
Anything you know about it, would be greatly appreciated. Thank you for your wonderful blog!!!!!
Liz DellaCroce
November 13, 2017 at 1:53 pmHi Barb,
My grandmother (my Ema Ljuba) has the BEST baklava recipe ever. It is actually included in my Jewish cookbook which you can purchase for just $3.99 https://gumroad.com/l/Ngjqj
Sophia
December 24, 2016 at 12:31 pmLoved your comments and recipe’s. Lebanese food is such delicious food and healthy too! Thank you for sharing! Merrr Christmas to all ????
Liz DellaCroce
December 26, 2016 at 1:27 pmI’m so glad you enjoy it Sophia! I think I’m going to make these grape leaves soon!
Louise
December 26, 2015 at 10:24 amYummy! 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
December 27, 2015 at 1:56 pmYes we do lamb too – that sounds amazing with the rhubarb!! Happy Holidays!
christine davis
November 12, 2013 at 2:32 pmWe 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
November 12, 2013 at 5:28 pmLove fresh picked grape leaves!!
Rachael {Simply Fresh Cooking}
January 18, 2013 at 4:49 pmYep.
Sam
August 27, 2012 at 3:10 pmWhere can you find grape leaves?
The Lemon Bowl
August 27, 2012 at 3:13 pmLarge 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
September 21, 2016 at 1:58 pmYou 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
September 23, 2016 at 9:19 amYes my family does this often!!! Great tips!
Nancy Z.
April 13, 2018 at 8:53 amI pick wild grape leaves, stack 50 (50 for every 1 lb. ground meat) and place in a quart size freezer zipper bag, then freeze. When I’m ready to use them I cut the bag off because the edges may be brittle when frozen, place them in a 9×13 baking pan and pour boiling water over them. They immediately revive to their fresh color and quality and I don’t have that jarred briney taste.
Liz DellaCroce
April 15, 2018 at 9:09 pmAhhh my mother always had fresh grape leaves also!! I’m envious!
Liz Della Croce
October 7, 2010 at 8:10 pmLove you both!
Anonymous
October 7, 2010 at 4:39 pmyour blog is sublime.
Anonymous
October 7, 2010 at 3:00 pmThank you for the sweet words. I'm honored.
Love,
Aunt Paula