Lebanese grape leaves

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 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…

Growing up, stuffed grape leaves were a family affair!Whoever happened to be home loved to get in on the rolling. We all made a huge pot, and then ate them — breakfast, lunch, and dinner — for however long they lasted!I've tweaked my mom's original filling recipe just a bit by adding onions and swapping out white rice for brown. Makes 60 to 70 rolls.

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

These Lebanese Stuffed Grape Leaves are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish!

Savor the taste of Greece with these traditional dolmades, stuffed with seasoned meat, rice, and herbs, baked until tender, and served with a tangy lemon sauce. This authentic recipe will transport you to the sunny Mediterranean with each bite.

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.)