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stuffed grape leaves

Lior, about 55 years ago I was a counselor at a camp for girls on the north shore of Boston. One of my campers was ethnic and her Mother brought the most delicious stuffed grape leaves when she came to visit. They had hamburger or llamb that was cooked, mixed with cooked rice along with some herbs that made it absolutely delicious. It doesn't sound like the recipe you have today from the Jordanian cookbook. Is there another one more like what I am thinking of that you could post?
Still enjoying your posting and the recipes I have tried. Thanks for doing this.
Luanne Moore

Re: stuffed grape leaves

Dear Luanne

The main ingredients of this recipe are rice, lamb, grape leaves, various spices and parsley. you must realize that each conutry , region and cook as their own are variations. Greek recipes may call for ground beef and peeled tomatoes for this recipe .

this is the one verion I am using.



and a turkish version

25 vine leaves
quarter cup of fresh mint, finely chopped
one and a half cups of onions, finely chopped
one cup of spring onions, finely chopped
1 cup of olive oil
1 cup of rice
Salt and pepper
Juice of 2 lemons
Half a cup of dill, finely chopped
Blanch the vine leaves, drain and allow to cool.
Mix all the ingredients except the lemons and wrap in the vine leaves, forming them into roll shapes.

Place some of the vine leaves on the bottom of the pan, then place the rolls in outward radiating circles, evenly spaced and close to one another. Gently place a plate that's not too heavy on top of the vine leaves so that they don't break open during cooking. Add the lemon juice and enough water to cover the rolls.

Boil gently until the water had been absorbed and rice cooked. Allow to cool then arrange on a plate, garnished with slices of lemon.

Have fun