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Stuffed grape leaves are a classic Mediterranean appetizer featuring tender grape leaves rolled with a savory filling of ground meat, rice, and aromatic spices. This traditional Greek dish is cooked until tender and can be served warm or at room temperature, making it perfect for gatherings and special occasions.
Prep
25 min
Cook
40 min
Total
65 min
Servings
4 srv
Difficulty
Medium
Calories
280 kcal
For 4 serving(s)
Per serving
Carefully separate the grape leaves and rinse them under cold water to remove any brining liquid. Pat them dry with paper towels.
In a large bowl, combine ground beef with cooked rice, diced onion, fresh herbs like dill and mint, salt, pepper, and a splash of olive oil to create the filling mixture.
Place a grape leaf shiny side down on a work surface and position about one tablespoon of filling near the stem end.
Fold the stem end over the filling, then fold in the two side edges and roll tightly away from you into a compact cylinder.
Arrange the rolled grape leaves seam-side down in a large pot or baking dish, layering them in neat rows.
Pour a mixture of chicken broth, lemon juice, and olive oil over the rolled leaves until they are just covered.
Cover with a lid or foil and simmer on medium-low heat for thirty-five to forty-five minutes until the leaves are tender and the filling is cooked through.
Remove from heat and let cool slightly before serving with Greek yogurt or lemon wedges on the side.
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