Grape leaves recipe lebanese

These are rolled grape leaves with ground lamb, and are very different from the Greek style of rolled grape leaves. They are served warm, not cold, although I eat them cold as well and are served with plain whole milk yogurt, (vanilla flavor is delicious with them, too). We used to pick our own grape leaves because you can only use the ones that grow in the wild. Do not ever, ever use the ones that grapes are grown from. Those are tough bad boys and they will taste horrible! If you don't…

I've been making this family recipe since 2009. Lebanese Grape Leaves are the favorite meal of nearly every one of the Els. We ALL Love them! Don't be intimidated by the rolling process. If you can fold and wrap a present, you can do this! - El-Momma

Grape leaves stuffed with meat and rice cooked in a rich tomato sauce

Savory lamb with rice and mild spices swaddled in tender grape leaves. Absolutely delicious.

These Lebanese Stuffed Grape Leaves are filled with a mixture of ground beef, fresh tomato and rice, then rolled and cooked to perfection.

Homemade Dolma (stuffed grape leaves) are so delicious and healthy. Enjoy them as an appetizer or for dinner. Served warm, room temperature, or cold!

These flavor-packed grape leaves are stuffed with a tantalizing mixture of rice; meat; and loads of fresh herbs and warm spices, then cooked in a bright lemony broth. I learned how to make stuffed grape leaves in my mother’s Mediterranean kitchen many years ago, and I’m sharing all her expert tips and tricks with step-by-step photos to show you (be sure to read the post.)

This Yalanji recipe consists of grape leaves stuffed with a vegetarian rice filling and cooked in a tangy and flavourful broth until they melt in your mouth!

An easy recipe for dolmas or stuffed grape leaves that's healthy and hearty. These are stuffed with a flavorful vegetarian filling.