Stuffed Grape Leaves with Lamb & Rice

Stuffed Grape Leaves Recipe

Stuffed Grape Leaves (with Lamb & Rice)
Recipe type: Main Course
Cuisine: Lebanese
Prep time: 
Cook time: 
Total time: 
This tasty Lebanse (wada adish) is referred to in Greek Cuisine but not made with meat. Lovers of Mediterranean cuisine will love this variation
  • 3 lemons
  • 1 cup parboiled rice (like Uncle Ben's)
  • ½ tsp cinnamon
  • 1 tsp mint leaves
  • 1 tsp salt
  • ½ tsp allspice
  • ½ tsp ground black pepper
  • 1 lb lean ground lamb
  • ¼ cup pine nuts (optional)
  • 1 large bottle grape leaves
  • ½ cup Olive Oil
  1. Juice 2 lemons (about 5 tablespoons) and add juice to rice. Add water until rice is just barely covered, then stir in all spices and let stand until all fluids are absorbed (about 2 hours)
  2. Mix thoroughly with lamb and optional pine nuts
  3. Trim stems from grape leaves
  4. Portion the rice and lamb mixture into a cigar shape about the size of your finger
  5. Place at the bottom of the open leaf and start to roll from the center. After a half roll, tuck the sides of the leaf into the center. Roll forward all the way with your hand on a hard surface
  6. Layer the rolls in a stock pot, brushing each layer with olive oil and lightly sprinkling with salt, pepper and cinnamon
  7. Cover with water and simmer on low heat for 1 hour
  8. Serve with Lebanese Bread
If fresh leaves are available (Thompson seedless grape leaves only) select young leaves and wash thoroughly.


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