Stuffed Grape Leaves
- Total Time: 5 Hours
- Yield: 50-60 grape leaves 1x
Description
Grape leaves stuffed with rice, tomato, onion, and parsley, cooked in lemon sauce.
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
1. In a bowl, mix ground meat, rice, onion, tomato, garlic,
seven spice, salt, pepper, and lemon juice until well
combined.
2. Rinse grape leaves and remove stems.
3. Place a small amount of filling near the bottom of
each leaf and roll tightly.
Pot Assembly
1. Line the bottom of a pot with extra grape leaves
(prevents burning).
2. Arrange rolled grape leaves tightly in rows.
3. Add lemon slices and halved garlic cloves on top.
4. Cover with another layer of grape leaves.
5. Place a small plate upside-down on top and
pressure cook.
6. Pour in chicken broth and water until just covered.
Add extra lemon juice if desired.
7. 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: 3 hours
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