Lebanese Meat Stuffed Grape Leaves
Very popular in several Mediterranean countries and a family favorite, these Lebanese stuffed grape leaves are filled with meat, rice and lemon juice.
greek, Lebanese, Mediterranean, syrian
dolma, dolme, grape leaves, meat grape leaves, sarma, tolma, warak enab
Liz Della Croce
2 pound jar
long grain enriched white rice
par-boiled such as Uncle Ben's
cut into 3 - optional
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 the juice of the second lemon and then cover with water until grape leaves are covered.
Cover the pot with a lid and bring to a boil on high. Reduce heat to low and simmer for 15 minutes before serving with plain yogurt or
if you wish.
Makes 45 Grape Leaves
What are stuffed grape leaves named in Arabic?
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 https://thelemonbowl.com/meat-stuffed-grape-leaves/