Mediterranean Lamb and Rice Stuffed Grape Leaves

Stuffed Grape Leaves Lebanese Recipe

Description:

Stuffed Grape Leaves Lebanese, a delightful Lebanese appetizer, perfectly complemented with yogurt and pita bread. Tender grape leaves, stuffed with a savory mixture of ground lamb, ground beef, rice, and aromatic spices, offer a taste of the Mediterranean in every bite. Snip tough stems from the leaves and ensure they are securely weighted down during cooking to prevent unwrapping.

Recipe Details:

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 10
• Calories: 250.6 per serving
• Rating: 4.5 (from 4 reviews)
• Cuisine: Lebanese
• Category: Appetizer
• Keywords: Rice, Meat, European, Less than 4 Hours

Ingredients:

• 1 jar grape leaves (or fresh grape leaves, blanched)
• 1 cup long grain rice
• 3 tablespoons pine nuts
• 1/4 cup dried currants
• 1/2 teaspoon ground cinnamon
• 3 garlic cloves, minced
• 2 cups water
• Juice of 2 lemons
• Salt and pepper to taste

Instructions:

1. Prepare the Grape Leaves:

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   • If using fresh grape leaves, blanch them in boiling water with lemon for about 30 seconds. Drain and set aside.

2. Prepare the Filling:

   • In a mixing bowl, combine ground lamb, ground beef, rice, pine nuts, dried currants, cinnamon, garlic, salt, and pepper. Mix well until evenly combined.

3. Assemble the Stuffed Grape Leaves:

   • Lay a grape leaf flat on a surface, smooth side down. Remove the stem if using fresh leaves.
   • Place a spoonful of the meat and rice mixture (about 1 teaspoon) near the stem end of the leaf.
   • Fold the sides of the leaf over the filling, then roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling.

4. Cooking:

   • Line the bottom of a large pot with a few loose grape leaves.
   • Arrange the stuffed grape leaves in layers, packing them tightly to prevent unraveling during cooking.
   • In a small bowl, pound the garlic with mint and a pinch of salt to taste. Spread this mixture over the stuffed grape leaves in the pot.
   • Pour in 2 cups of water and the lemon juice. The liquid should just cover the grape leaves.
   • Cover the pot and bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour, or until the grape leaves are tender and the filling is cooked through.
   • Check occasionally and add more water if needed to keep the grape leaves submerged.

5. Serve:

   • Once cooked, remove from heat and let cool slightly.
   • Serve warm or at room temperature with yogurt and pita bread.

Tips:

• Ensure the grape leaves are tightly packed in the pot to prevent them from unraveling during cooking.
• Adjust seasoning to taste with salt, pepper, and additional lemon juice if desired.
• These stuffed grape leaves can be made ahead and stored in the refrigerator for a few days. They also freeze well for longer storage.

Enjoy the flavors of Lebanon with these tender and aromatic Stuffed Grape Leaves—a perfect appetizer for any gathering or as part of a Mediterranean-inspired meal!