In Lebanese gardens it is not uncommon to see grape vines covered with rich, green leaves trailing over fences and trellises. These leaves are used for many delicious recipes including one that is the most popular with our extended family. If you are using fresh leaves for this recipe, they can be stored in a plastic bag or container in the refrigerator until ready to use. When required, wash well and remove stems. Cover with boiling water to soften the leaves, then drain and squeeze out excess water. To freeze, pile leaves in bundles. If you don’t have access to fresh leaves, you can find the Orlando or Ziyad brand in the store. Rinse well before using.
Grape Leaf Rolls
Yield: 9 servings
Materials
- 100 medium grape vine leaves stems removed
- 2 lb coarsely ground lamb or beef
- 1 cup rice washed and drained
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp allspice
- 2 lemons juiced
- ¼ cup butter
Instructions
- Pour hot water over washed leaves to soften (if fresh). Rinse if store bought. Drain well and squeeze out excess water.
- Combine meat, rice, 1 tsp salt, seasonings and juice of one lemon in a bowl.
- Place leaves, vein side up, on a flat surface.
- Place 1 tbsp meat and rice mixture at stem end of each leaf and spread across (see image below). Fold end of leaf over filling, then fold both sides inward and roll into shape of a small cigar.
- Continue rolling leaves in this fashion until all meat meat mixture is used.
- Line bottom of deep pot with several remaining or broken leaves.
- Packed stuffed leaves tightly in layers, alternating direction of each row (see image below) and covering last row with extra leaves.
- Add salt and butter and, if desired, garlic. Add water to completely cover the rolls.
- Place an inverted dish on top of rolled leaves to hold in place.
- Cover and bring to a boil. Reduce heat to low and cook for 30-35 minutes.
- Carefully drain any remaining liquid.
- Add remaining lemon juice and let rest, covered, for 5 minutes.
