Lebanese Stuffed Grape Leaves (Part 1)

Lebanese Stuffed Grape Leaves (Part 1)

These Lebanese-style stuffed grape leaves are a labor of love, filled with a seasoned mixture of rice and ground beef, then carefully rolled by hand for a classic, comforting dish. Lightly spiced with allspice and cinnamon, they’re tender, flavorful, and worth every step. This first part focuses on preparing and rolling the grape leaves—the foundation for a traditional recipe that’s perfect for family gatherings and special occasions.

Mains

Lebanese Stuffed Grape Leaves (Part 1 - Prep)

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Servings

Family of 6

Prep Time

2 hours

Ingredients

  • 1 jar grape leaves (Orlando brand works well)
  • 1½ cups white rice (short-grain preferred
  • jasmine also works)
  • 1 lb coarse ground beef
  • Salt
  • Black pepper
  • Allspice or 7 spice
  • Ceylon cinnamon
  • Olive oil

Directions

  1. Gently remove the grape leaves from the jar. Rinse each leaf individually to remove excess brine, then soak them in cold water for 30 minutes.
  2. Rinse, soak, and drain the rice. Short-grain rice is recommended, but jasmine rice works well.
  3. Drain the grape leaves, gently squeeze out excess water, and set aside. Cover with a clean towel to prevent drying.
  4. In a mixing bowl, combine the rice and ground beef. Season with ½ tsp salt, ½ tsp black pepper, 2 tsp allspice, and ½ tsp Ceylon cinnamon. Drizzle with olive oil and mix well.
  5. Lay a grape leaf flat on a cutting board, rough side up. Trim off the stem using kitchen shears.
  6. Place about 1 teaspoon of the meat and rice mixture near the bottom of the leaf. Do not overfill, as the rice will expand during cooking.
  7. Fold the bottom of the leaf over the filling, tuck in the sides, and roll tightly but gently. The roll should be secure enough to hold together, but not too tight.
  8. Repeat with the remaining leaves and filling. Set aside and continue with cooking in Part 2.

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