Description
Tender grape leaves filled with a savory mix of rice, meat, and spices, simmered slowly in lemon and garlic broth until perfectly soft and flavorful. A comforting, traditional Middle Eastern dish loved for its rich aroma and tangy finish.
Ingredients
Units
Scale
- 2 1/2 cups calrose rice (short grain)
- 2 1/2 tablespoons safflower threads
- 1 pound ground beef or lamb (about 2 cups)
- 1 tablespoon salt
- 1/2 teaspoon ground pepper
- 2 tablespoons all spice
- 2 tablespoons oil or clarified butter (ghee)
- Up to 1/4 cup water (adjust for meat fat content)
- 1 (16-ounce) jar grape leaves, drained and rinsed
- 2 pounds lamb or beef steaks (preferably bone-in, with fat layer)
- 1 tablespoon lemon pepper (optional)
- 1 cup peeled whole garlic cloves
- 1 cup lemon juice
- 4 cups water
- 1 tablespoon salt
- 2 tablespoons lemon pepper (optional)
- Optional: 2 cups frozen artichoke bottoms, 11 ounces frozen green fava beans, 1 cup sliced potato rounds, drizzle of oil or ghee
Instructions
- Rinse and drain grape leaves, then set aside on a plate.
- In a large bowl, combine rice, safflower threads, ground meat, salt, pepper, all spice, oil or ghee, and a small amount of water. Mix well.
- Place the lamb or beef steaks at the bottom of a deep pot and sprinkle with lemon pepper if desired. Add a few garlic cloves between them.
- Lay a grape leaf flat (vein side up) and place about one tablespoon of filling near the stem. Fold in the sides and roll tightly into a small cylinder. Repeat until all leaves are filled.
- Stack the rolls neatly in layers over the meat, adding remaining garlic between layers.
- Pour in lemon juice, water, salt, and lemon pepper. Place a small plate on top of the rolls to keep them in place.
- Bring to a gentle simmer, cover, and cook on low heat for 1½ to 2 hours until leaves are tender and the filling is cooked through.
- Remove from heat and let rest for 10 minutes. Carefully transfer to a platter and drizzle with some of the lemon broth before serving.
Notes
- Rinse jarred grape leaves well to remove excess brine.
- Do not overfill the leaves — the rice will expand as it cooks.
- Use bone-in meat for a richer broth.
- For extra tang, add more lemon juice to the cooking liquid.
Nutrition
- Serving Size: 5 rolls
- Calories: 380
- Sugar: 1g
- Sodium: 490mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg