Lebanese Meat Stuffed Grape Leaves Recipe
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4.06 from 17 votes

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.
Course Entree
Cuisine greek, Lebanese, Mediterranean, syrian
Keyword dolma, dolme, grape leaves, meat grape leaves, sarma, tolma, warak enab
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 9
Calories 115kcal
Author Liz Della Croce


  • 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


  • 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. 



Makes 45 Grape Leaves


Serving: 6grape leaves | Calories: 115kcal | Carbohydrates: 2g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 292mg | Potassium: 181mg | Vitamin A: 30IU | Vitamin C: 12.7mg | Calcium: 14mg | Iron: 1.2mg