Saucepan@saucepan · Shared this recipeFollowMediterranean · appetizerLebanese Stuffed Grape LeavesTender grape leaves stuffed with a spiced ground beef and rice mixture, simmered in lemon juice until perfectly cooked.total2 hr 30 minprep1 hr 15 mincook1 hr 15 minservings60Original recipe on feelgoodfoodie.netKeep this recipeAdd a copy of Lebanese Stuffed Grape Leaves to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients60 servingsBack to 60 servings2 tbsp olive oil, plus more for drizzling between layers1 lb ground beef0.5 tsp salt, plus more for seasoning layers2 tsp 7 Spice1.5 cup short grain white rice0.25 tsp cinnamon1 jar grape leaves, about 60-70 in brine2 Yukon Gold potatoes, sliced0.25 cup lemon juiceStepsClear checksTap an ingredient or step to check it off.1Step 1: Drain the grape leaves and soak them in a large bowl of water.2Step 2: Gently separate and wash the leaves individually. Stack them on a plate and set aside, covering with a damp cloth to prevent drying.3Step 3: Heat a large pan with olive oil and cook the ground beef until browned. Season with salt and 7 Spice.4Step 4: Add the uncooked rice to the beef, then the cinnamon, and mix well until everything is incorporated.5Step 5: To stuff and roll: lay a grape leaf flat on a cutting board, place a heaping teaspoon of the rice mixture in the center, fold in the sides, and roll like a wrap. Repeat until all the stuffing is used, placing the rolled leaves in a tray.6Step 6: Line the bottom of a large pot with tomatoes and/or potatoes and season with salt and pepper. Neatly arrange the stuffed leaves in rows, alternating directions, to cover the pot's circumference. Drizzle each layer with olive oil and season with salt and pepper.7Step 7: Place a small round plate on top of the grape leaves to hold them down and prevent floating while cooking.8Step 8: Add 5-6 cups of boiling water to completely cover the grape leaves and the plate. Cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.9Step 9: Add the lemon juice on top of the grape leaves, cover, and cook on low heat for an additional 45 minutes.10Step 10: Remove from heat and let cool uncovered for 30 minutes. Transfer to a dish and enjoy warm.getsaucepan.com/r/fba21ea4-01dd-4cb3-8ada-f2986a6f5794 · Original: https://feelgoodfoodie.net/recipe/lebanese-stuffed-grape-leaves/
