Savory Lebanese Lamb-Stuffed Grape Leaves Recipe 🍇

Recipe: Lebanese Grape Leaves 🍇

Overview:

Lebanese Grape Leaves is a cherished family recipe passed down through generations, embodying the flavors of traditional Lebanese cuisine. These delectable grape leaves are filled with a savory mixture of ground lamb, fragrant rice, and aromatic spices, creating a culinary masterpiece that delights the senses. Perfect for a cozy family dinner or a special occasion, these grape leaves are sure to become a beloved favorite in your household.

• Prep Time: 2 hours
• Cook Time: 16 minutes
• Total Time: 2 hours 16 minutes
• Servings: Approximately 225 grape leaves

Ingredients:

• 225 grape leaves
• 2 lbs ground lamb
• 2 1/4 cups long grain white rice
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp cinnamon
• 12 cloves garlic
• 1 bunch fresh mint
• Lemons (for serving)

Instructions:

1. Prepare Rice: Place the long grain white rice in a medium-sized bowl and cover it with 3 cups of cold water. Allow it to stand for 30-60 minutes to soften.

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2. Prepare Grape Leaves: Drain and rinse the grape leaves in a colander. Carefully cut the leaves in half, removing the thick center stem. Reserve five or six large leaves for lining the bottom of the cooking pan, discarding any tough or ragged leaves.

3. Mix Filling: Drain all water from the soaked rice. In a large mixing bowl, combine the drained rice with the ground lamb, salt, pepper, and cinnamon. Mix the ingredients thoroughly by hand until well combined.

4. Prepare Cooking Pot: Line the bottom of a large kettle or Dutch oven with the reserved grape leaves to prevent scorching during cooking.

5. Fill and Roll Grape Leaves: Lay a grape leaf flat on a plate with the shiny side facing down. Spoon approximately 1 heaping teaspoon of the lamb and rice mixture towards the bottom of the leaf. Roll one edge of the leaf to seal in the filling, then roll the leaf firmly but not too tightly, leaving a little room for the rice to expand while cooking.

6. Layer in Pot: Arrange the rolled grape leaves in a circular fashion in the prepared pot, leaving a small circle in the center for water circulation. As you layer the leaves, sprinkle each layer with sliced garlic cloves and a little fresh mint.

7. Cooking Process: Once the pot is filled with grape leaves, place a heatproof plate over the top to hold them in place, leaving a little room around the edges. Place a bowl filled with water on top of the plate to weigh it down during cooking. Fill the pot with water, covering the grape leaves.

8. Cooking Time: Cook the grape leaves on high heat until the water begins to boil. Reduce the heat to medium to prevent boiling over, and continue cooking for 16-19 minutes until the rice is tender and the grape leaves are cooked through.

9. Final Steps: Remove the bowl and carefully drain the water from the pot. Remove the plate, and arrange the cooked grape leaves on a platter. Serve them hot with lemon wedges for a refreshing citrusy twist.

Enjoy Your Culinary Delight! 🌟

These Lebanese Grape Leaves are a true labor of love, bringing together the rich flavors and heritage of Lebanese cuisine. Gather your family and friends to savor the exquisite taste of these tender grape leaves filled with aromatic lamb and rice. With each bite, you’ll experience a burst of Mediterranean flavors that will transport you to the bustling streets of Beirut. Serve them as an appetizer, main course, or side dish for a memorable dining experience that celebrates the art of Lebanese cooking.