Pure Mediterranean Delight!
Filled with seasoned rice and fresh herbs, these stuffed grape leaves are a timeless dish enjoyed across the Mediterranean. Serve them as a flavorful appetizer or alongside your favorite dishes.
Stuffed Grape Leaves
- Total Time: 5 Hours
- Yield: 50-60 grape leaves 1x
Ingredients
Filling:
- 1 lb ground beef or lamb
- 1 cup short-grain rice, rinsed
- 1 small onion, very finely diced
- 1 small tomato, finely diced
- 3 cloves garlic, minced
- 1½ tsp Lebanese seven spice
- 1 tsp salt
For Cooking:
- 1 jar grape leaves
- 2½ cups chicken broth + 2½ cups water (enough to cover rolls)
- 1 lemon, sliced
- 6–8 garlic cloves, halved
- Extra grape leaves for layering
Instructions
- In a bowl, mix ground meat, rice, onion, tomato, garlic, seven spice, salt, pepper, and lemon juice until well combined.
- Rinse grape leaves and remove stems.
- Place a small amount of filling near the bottom of each leaf and roll tightly.
- Pot Assembley
- Line the bottom of a pot with extra grape leaves
(prevents burning). - Arrange rolled grape leaves tightly in rows
- Add lemon slices and halved garlic cloves on top.
- Cover with another layer of grape leaves.
- Place a small plate upside-down on top and
pressure cook. - Pour in chicken broth and water until just covered.
Add extra lemon juice if desired. - Simmer on low heat for 1.5–2.5 hours until rice is
fully cooked.
Let rest 15–20 minutes before serving.
- Prep Time: 1-2 hours
- Cook Time: 1.5-2.5 hours
- Category: Side Dish
- Cuisine: Mediterranean
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