Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish. It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water.
Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle East have their own versions of it. In Lebanon, there are 2 widely popular versions, a vegetarian recipe which we’re featuring here and one including ground beef in the stuffing as well as lamb shanks in the cooking pot. Stuffed Grape Leaves can be served alone as a full meal, or it can also be served as a “Mezza” appetizer along with other dishes. It goes well with a side of plain yogurt.
Vegetarian Stuffed Grape Leaves Recipe - Warak Enab
Author: Esperance Sammour
Nutrition Information
- Serves: 4
- Serving size: 12
Recipe type: Dinner, Hors D'oeuvres
Cuisine: Lebanese, Middle Eastern
Prep time:
Cook time:
Total time:
Vegetarian Grape leaves is a healthy and tasty Middle-Eastern dish that is also called Dolma or Dolmeh. Check Mama's Lebanese Kitchen delicious grape leaves recipe.
Ingredients
- 1 lb of Grape Leaves (about 75-90 leaves)
- 2 medium sized tomatoes finely chopped
- 1 bunch of Italian parsley finely chopped (cut off stems)
- 1 bunch of green mint leaves finely chopped
- 1 bunch of green onions finely chopped
- ½ cup of chickpea halves, rinsed and soaked in water overnight
- ½ cup of rice
- 2 teaspoons of salt
- ¾ cup of olive oil
- 1 cup of lemon juice
- 1 medium size onions, sliced
- 1 large tomato, sliced
Instructions
Grape Leaves Stuffing Preparation
- In a bowl mix finely chopped tomatoes, mint, Italian parsley (with stems removed), green onions along with the chickpea halves, rice, 1 teaspoon of salt, ¼ cup of olive oil and ¼ cup of lemon juice.
Preparing the Leaves
- If using canned grape leaves, get rid of water from can then soak leaves in clean hot water for 3 to 4 minutes. Rinse leaves multiple times with fresh water to get rid of any preservatives.
- If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 40 minutes.
- Once leaves are ready, cut off their stems and stack them on a cutting board, and let's get ready to roll!
How to Roll the Grape Leaves
- Lay the leaves flat on a cutting board with the rough side facing upwards.
- Add ¾ teaspoon of stuffing towards the bottom of the leaf as in the photo below.
- Roll bottom of leaf over the stuffing, ⅓rd of the way
- Fold right side over, ⅓rd of the way
- Fold left side over, ⅓rd of the way
- Then roll all the way through the end of the leaf
- A good roll needs to be tight so that it doesn't break apart during cooking. We like to make medium to small rolls, about ½ inch thick and 3 inches long.
- Once rolled, stack the grape leave rolls tightly in a pot with its bottom covered with a layer of sliced onions and a layer of sliced tomatoes.
Cooking the Grape Leaves
- Once you've finished adding the rolls, sprinkle 1 teaspoon of salt on top, add ¾th cup of lemon juice, ½ cup of olive oil, 2 cups of water
- Shake the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls.
- Add a small (microwave-safe) plate on top and press it downwards and leave in pot while cooking. The plate creates a downward pressure on the grape leave rolls to keep them tightly held together.
- Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to low and let simmer and cook for about 35 minutes.
- Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn't stuck on one side.
Serving and Tips
- Once cooked uncover pot and let rest for about 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors (optional)
- Once ready to serve, empty the sauce from the pot in a separate container, then put your serving plate upside down on top of the cooking pot, and while holding them tightly together turn them over quickly so the pot is now on top and the serving plate on the bottom.
- Lay serving plate on the kitchen counter and slowly lift up and remove the pot from the plate. You should now have a nice looking pile of neatly stacked grape leave rolls with the tomatoes and onions on top. You can then add a bit of its sauce on it to taste.
Hello, I plan to make your vegetarian grape leaves but I am unsure what you mean by chickpea HALVES, also should they be slightly mashed or left whole? Thanks very much for your time and your website, such a service!
Joyce some supermarkets (especially Middle Eastern ones) carry chickpeas that are split in half. If however that’s not available, you can do so at home. Soak regular chickpeas overnight in water, and the following day rinse them then rub them between the palms of your hands and they should split in half.
I liked food
Thank you. I should be making the grape leaves in a few weeks. I will let you know how they turn out.
I am half Lebanese and half Italian from Philadelphia. My mother always made stuff cabage and stuff grape leaves. I was looking for a recipe like my mothers. She made graes leaves with meat and rice. She saute the lamb with raw rice and cumin, allspice, salt and pepper. She rolled the mixture in the grape leave. Put hem in a pot to steam with a little water, a lot of garlic and lemon juice. She put a plate inside the pot to put on the grape leaves. The grape leaves were then steamed for about an hour. I am not sure if I have the correct recipe?? I appreciate the comments. I want to cook a Lebanes dinner for my family. My family has been dead for about 20 years an I do not remember much of my young adult life in regards to reci[es.
Hi Maryann thank you for your comment. What you just described is the meat version of the grape leaves and it actually resembles a lot my mom’s version and I believe you’re on the right track. We are thinking about publishing our own recipe soon but I just haven’t had a chance to work on it yet. I hope you enjoy our recipes many of which are very traditional Lebanese.
I have made this recipe a few times and it is delicious. But the grapeleaves are really too wet and big. I just wonder if I cut down on the lemon juice and cook more on a simmer if they will come out better. I have made meat grape leaves with my father through the years but some of my family are non meat eaters, so this is a great alternative. Going to try the lentils and carmelized onions for Christmas Eve.
Hi Katysmom – you’re right if you try to reduce the amount of liquids/lemon juice in the pot it may help make the grape leave rolls a bit drier. Also if they’re not cooked enough/simmered enough there would still be a lot of juice left and they’d come out wet.
No! Never, ever cut down on the lemon juice. Not unless you want to end up with Greek Dolmas instead of Lebanese Yubra. The Yubra is supposed to be wet. Use one plate for eating your Yubra, and a second plate for everything else. You are allowed to take the rolls out of the pot and let them drain a bit before serving.