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Grape Leaves

Lamb or beef and rice rolled in tender grape leaves — a Farhat family labor of love

Section
Syrian-Lebanese
Yield
~40 rolls
Cook Time
60–70 min

Ingredients

Grape Leaves

  • 40 grape leaves, fresh or packed in brine (from an import store)

Stuffing

  • 1 lb lamb or beef, coarsely ground
  • ¾ cup rice
  • 1 stick margarine
  • 1 Tbsp salt
  • 1 Tbsp Syrian Spice (see below)
  • Water, as needed

Syrian Spice

  • 8 oz ground black pepper
  • 8 oz ground allspice
  • 4 tsp ground cinnamon
Note: Mix Syrian Spice and store in a glass jar — it keeps well and is used across many family recipes.
When using beef: ¾ cup rice to 1 lb beef.

Original Recipe Card

Grape Leaves handwritten recipe card
Handwritten recipe card

Directions

  1. Combine all stuffing ingredients — rice, ground meat, margarine, salt, and Syrian Spice — and mix well. The mixture should be loose and well blended.
  2. Soak fresh grape leaves in water for 15 minutes. If using brined leaves, rinse well and blanch briefly. Pat dry.
  3. Lay a leaf flat, shiny side down. Place a small amount of stuffing near the stem end. Fold in the sides and roll tightly from the stem upward.
  4. Line the bottom of a heavy pot with extra lamb bones or a few unstuffed leaves to prevent sticking.
  5. Arrange the rolled grape leaves tightly in layers across the pot, seam side down.
  6. Place an inverted plate on top to keep rolls in place during cooking. Add water to just cover.
  7. Bring to a boil, then lower heat. Cover and cook 60–70 minutes until rice is fully cooked and leaves are tender.
  8. Serve with a squeeze of citric acid or fresh lemon juice.
Tip: The inverted plate is key — it keeps the rolls tight and prevents them from unraveling as they cook.
Serving: A pinch of citric acid added to the cooking water or squeezed over at serving gives that signature tang.