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Jul 23, 2007 07:38 AM

Stuffed Grape Leaves Recipes wanted

Hey fellow hounders!

I am looking for those recipes that have been passed down by your grandmothers or even your own wonderful standby recipe. I am particularly fond of Lebanese version however all kinds are welcome.
Thank you so much!!

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  1. Come on guys don't be shy!! :)

    1. Many years ago I lived in Bethlehem, Isreal. The filling for grape leaves, cabbage, and baby eggplant was raw rice, beef or lamb hand chopped into very small cubes, cinnamon, salt & pepper. I don't recall my neighbors adding onion or even garlic.
      They cooked the rolled grape leaves in a large pot, covered in lebone (not sure of the spelling). The lebone is a key ingredient. They had dried cakes of it. They put water in a large wooden bowl and rubbed the cake of lebone on the sides of the bowl until they had enough reconstituted, saved the rest of the cake for later use. The finished product was very yellow, and delicious.
      The liquid was poured on the grape leaves to cover, a large plate was placed on top of the rolls to keep them submerged. Pan was covered. I know they were cooked on a low heat for a few hours...I think they were started on a higher heat to get things going.

      1. My favourite. I make these at least a couple of times a year. When I can, I use fresh wild grape leaves, but they're fine with bottled leaves too. I've found that cooking the brown rice only about halfway gives the best results. The recipe was given to me by a very good friend who got it from a Lebanese neighbour of hers.

        Rose’s Stuffed Grape Leaves (Yalanci Dolmas)

        16-oz. jar preserved grape leaves (or use fresh, blanched ones - better)
        2 large onions, finely chopped
        1 cup raw brown rice, cooked
        3 tbsp. dried currants
        2 tbsp. pine nuts
        1/4 cup fresh mint leaves, chopped
        1/4 cup fresh parsley, chopped
        1/4 cup fresh dill, chopped
        2 tbsp. lemon juice
        2/3 cup olive oil
        1 tsp. sugar
        1 tbsp. allspice
        1 tbsp. cinnamon
        1/4 cup tomato sauce (or puree, or something tomato-ish)
        salt and pepper to taste
        2 cups water

        Mix together chopped onions, cooked rice, currants, nuts, seasonings, and tomato sauce.

        Line the bottom of a large pot with grape stems and parsley stems.

        Roll up grape leaves, enclosing about a tablespoon or so of filling inside each one, and tucking the sides in securely. Place, seam side down, on top of stems in pot, close together (side by side).

        Pour water over, cover the dolmas with a sheet of waxed paper, and weigh down the whole business with a plate or something to keep them submerged while cooking. Place cover on pot.

        Cook over high heat for about 3 minutes, then lower heat and simmer slowly for 50 to 60 minutes - until all the water is absorbed.

        Cool and serve at room temperature with lemon wedges and yogurt mixed with garlic and a bit of salt.

        1 Reply
        1. re: Nyleve

          Nice recipe, and pretty "Turkish" in its use of mint and dill. I learned to cook when I lived in Turkey, and my variation on your recipes (because I'm too lazy to type out all of my own) is to use medium grain white rice instead of brown rice. I also, as a matter of personal taste, just use a bit of allspice and skip the cinnamon and tomatoes of any kind. I don't bother with the wax paper, but I do place a plate over the rolled dolma (stuffed grape leaves) service side down to keep them submerged, then place a weight on the back of the plate to keep the dolma from swelling too much and bursting while cooking. A cup or such with water in it works fine as a weight if the pan is deep enough, or a soup plate filled with water. This would be served at room temperature and drizzled with olive oil at serving time, along with slices or wedges of lemon.

          A variation is to use the same basic recipe but add some finely minced lamb to the dish. The lamb should not be ground, but "minced" by cutting through with two very sharp knives, blades drawn against each other. Saute the lamb, then proceed with the rest of the filling. These dolma are traditionally served heated, again with drizzled olive oil, and a yogurt sauce or the Turkish version of Greek tzatziki.

          Fresh grape leaves are absolutely the best! If you don't have vines of your own, search out friends who do! When I'm forced to use grape leaves from a jar, I blanch them in boiling water to help remove the briney flavor.


          Hi there.... I have made Tyler Florence's recipe probably at least 5 times and have always tinkered around with the recipe and each time they were FAB! Hope you like them, too!

          1 Reply
          1. re: Tehama

            Thanks everyone!! Im going to try both recipes- i will let you know! :)

          2. Many years ago my MIL visited me from greece and taught me to make wonderful Greek food. Here is her recipe for stuffed grape leaves, Greek style. Very delicious.
            One large jar of grape leaves (Yergat or Olando Brand)
            2 1/2 lbs ground lamb
            one cup uncooked rice
            3 tsp of finely crushed dried mint leaves
            juice of two lemons
            generous dash of cinnamon
            salt and pepper
            1/4 pint greek olive oil
            4 Tbsp butter

            Remove leaves from jar, rinse in hot water, squeeze and remove the stems.
            Grate onions and mix qwith meat, raw rice, herbs, cinnamon, salt and pepper. Add oilve oil and work in with hands.

            Place a grape leaf on the counter shiny side down. Put one large spoonful of mixture on the leaf. Roll over once, fold in the sides and roll up tightly.
            Arrange stuffed leaves in a large dutch oven. Make a second row, etc.
            Cover grpe leaves in boiling water, cut in butter and add lemon juice. Place a polate on top to prevent them from bouncing around. Cover and simmer for approx two hours.

            Egg lemon sauce

            4 tbsp butter
            4 tbsp flour
            hot stock from grape leaves
            2 eggs
            juice of 2-3 lemons.
            Melt butter and flour and make a roux. add stock slowly, stirring constantly. Beat eggs until frothy and add lemon juice to eggs. Add a few spoons of stock to eggs whisking constantly. Slowly combine stock and egg lemon mixture. Cook slowly, stirring constantly until thickens. Add salt and pepper. Serve over grapeleaves.