Happy Thursday! Ever have one of those days where the weather influences how you feel? It has been kind of dreary out lately and I’ve been in a bit of a slump all day. The house progress has been running along very smoothly which is such a positive. We pulled the trigger on the kitchen yesterday… kinda pumped yet slightly nervous.
So I believe I have a super special recipe/post for you today. Not only do these grape leaves taste amazing, the overall technique is quite simple – however it can be tedious.
As you go through the ingredient list, you may notice that the filling is very familiar to the cabbage rolls. Despite the filling being similar, the flavor is drastically different. A tangy full flavor from the lemon with a nice balance from the grape leaves is an amazing combination. These grape leaves are a must try!
Ingredients
- 2 Bottles of Grape Leaves ( 480g Bottle)
- 2 1/2 lbs Lean Ground Beef
- 1-1/2 Cups Long Grain Brown Rice
- 3 Lemons
- Salt and Pepper
Method
- Combine ground beef, rice, salt and pepper in a large bowl and set aside.
- Rinse leaves in water; separate and stem.
- Starting in the center of each leaf, add meat mixture – then take the bottom of the leaf up over the meat, tuck in both sides and continue to roll.
- Put into pot when finished and continue until all the leaves are complete.
- Squeeze the juice of the 3 lemons over the grape leaves.
- Slice the lemons in 2 and place on top of the pot.
- Put small plate over leaves and add water to almost cover the leaves.
- Place lid on pot and cook slowly on simmer for approximately 2-2 1/2 hours.
- ENJOY!
Zesty Tip: By covering the leaves with a small plate it prevents the leaves from blowing up and getting all out of shape.
I am open to any questions you may have regarding both the recipe and the technique. Have a great Thursday and if the weather is half decent today I will try and get some updated pictures on the house progress. Stay tuned and keep smiling.
Take care
zesty
Related posts:
- Sweet Potato Beef and an Awesome Weekend!
- A Very Simple Cabbage Roll
- Macaroni and ummmm Bacon!
- A Taste of India and Mexico w/ Rice and Beef
- Hoisin Roasted Chicken
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Whether it is about recipes, food techniques, food tips, or meal suggestions in a rush - this is your one stop food shop. When I was sitting at home - I always wanted to write a blog and help people in everyday life come up with innovative and different approaches to food. So here it is - released for all to see - I hope you enjoy!
I LOVE grape leaves – I used to enjoy them as part of my favorite Greek dish, dolmathes
Don’t be nervous!! Hope all stays positive/well with the house.
I have only had grape leaves once but absolutely loved them! I’ve always been afraid to make them myself. Our weather is so chilly I cant believe it. It came too quickly!
I’ve never been a huge fan of stuffed grape leaves, but yours look delish! I’m excited to see the updated house photos!
i haven’t ever had grape leaves! they sound good, though.
congrats on starting the kitchen – so exciting!!!
I LOVE grape leaves! These sound amazing!
Congrats on starting the kitchen!
I am always scared that they will taste slimy, so I’ve never tried them.
I have never tried these….they look good!
Sending positive house blessings your way!
I’ve had grape leaves at a greek restaurant and I really enjoyed it too! these look delicious, I love the filling
I’ve been making these for years, but I do a couple things differently. My filling is the same, although if I can get ground lamb on sale, that is tastier. After rolling them up I put them in a baking dish, pour a can of chopped or whole tomatoes on top, cover, and bake in the oven for an hour.
I have never had grapes leaves but by the look of those pictures, I need to start. They look really good!
I’ve always wondered how these are made. Thanks for the recipe!
I love love love grape leaves!
YUM!
Where do you buy grape leaves?
@ Janna – There are a couple of Lebanese corner store/grocery stores here that I get them at.
I just ate some grape leaves this week and was hoping to make some soon at home. Thanks Zesty – perfect timing!
your recipe is a lot simpler than i thought it would be. now it’s not so intimidating to make. thanks!!