Stuffed Grape Leaves Recipe With Rice And Meat
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Bring the flavors of the Mediterranean to your table with these delicious Stuffed Grape Leaves with Rice and Meat. Filled with perfectly seasoned rice, juicy ground meat, and aromatic herbs, these grape leaves are simmered until tender and bursting with flavor. Whether you’re hosting a dinner party or craving a comforting homemade meal, this recipe is sure to impress!
Why You’ll Love Stuffed Grape Leaves With Rice And Meat
- Authentic Mediterranean Flavor: These stuffed grape leaves taste just like the ones from your favorite Mediterranean restaurant, full of rich and tangy flavors that delight the palate.
- Versatile Dish: Serve them as an elegant appetizer, a satisfying main dish, or even as part of a Mediterranean-inspired spread. They fit any occasion!
- Easy to Make: While they look fancy, the step-by-step process is simple and perfect for cooks of all levels. Rolling the grape leaves is a fun and rewarding activity.
- Healthy and Wholesome: Packed with protein, fresh herbs, and hearty rice, these stuffed grape leaves are a nutritious meal option.
- Make-Ahead Friendly: Prepare them in advance, store them in the fridge, and reheat when ready to serve – perfect for busy schedules or entertaining.
Stuffed grape leaves is a very tasty Mediterranean dish. Stuffed grape leaves can be vegetarian (stuffed with rice and herbs) or contain meat. This version of stuffed grape leaves is stuffed with rice, group meat and herbs. Sometimes stuffed grape leaves are served as an appetizer, but this version of stuffed grape leaves is filling enough to be a main dish. It also tastes very authentic – exactly like the stuffed grape leaves at a Mediterranean restaurant.
Recipe: Stuffed Grape Leaves Recipe With Rice And Ground Meat
Ingredients
- 8 ounce jar of preserved grape leaves – Tender and tangy, these provide the perfect wrapping for the flavorful stuffing.
- 1/2 cup of uncooked long-grain rice – Adds a soft and satisfying texture to the filling.
- 8 oz ground meat (I usually use beef) – Use beef or any ground meat you prefer for a hearty and savory stuffing.
- 1 small onion, finely chopped – Finely chopped for a hint of sweetness and depth of flavor.
- 1 tomato, finely chopped – Adds moisture and a subtle tang to the filling.
- 4 tbsp parsley, finely chopped – Fresh and fragrant, it enhances the Mediterranean flavor.
- 1 tsp ground cinnamon – A touch of spice that adds warmth and uniqueness to the dish.
- 3 tbsp tomato paste (you can also use ketchup) – Brings rich, concentrated flavor and binds the filling together.
- 3 cloves garlic, sliced – Sliced and layered for a bold, aromatic kick.
- 3/4 tsp salt – Enhances the overall flavor of the filling.
- 1/8 tsp pepper – Adds a mild heat and balances the seasoning.
- 1 tbsp oil – Keeps the stuffed grape leaves from sticking to the pot during cooking.
- 1 lemon, squeezed – Adds a bright, tangy finish that complements the grape leaves.
For a printable card of the ingredients, check out the recipe card at the end of this article.
Kitchen Tools You Need To Make Stuffed Grape Leaves With Rice And Meat
- Pot with Lid: Essential for steaming the stuffed grape leaves to tender perfection.
- Non-Stick Pot: Prevents the grape leaves from sticking while cooking.
- Mixing Bowl: For combining the filling ingredients evenly.
- Spoon: Handy for scooping and portioning the filling.
- Knife: Necessary for finely chopping onions, tomatoes, and parsley.
- Measuring Cups and Spoons: Ensure precise measurements for a balanced flavor.
Instructions
- Put the rice and 1/2 cup of water in a pot and bring to a boil. When it boils, turn off the heat, remove from heat and cover.
- Drain the grape leaves and carefully rinse them with cold water.
- In a bowl, mix the meat, rice, salt, pepper, tomato paste, cinnamon, onion, tomato and parsley.
- Stuff the leaves: put a leaf on a plate, vein side up. Put a heaping teaspoon of the filling in the center of each grapeleaf. Fold the ends over the filling, then roll the grape leaf into a roll.
- Pour 1 tbsp of oil on the bottom of a non-stick pot. Put the grape leaves in the pot, seam side down, in layers. Put sliced garlic on top.
- Pour the lemon juice over the stuffed grape leaves. Pour just enough water to cover the grape leaves.
- Bring to boil, reduce heat to the lowest simmer, cover and simmer the stuffed grape leaves for 1 hour.
Here’s the closeup photo of the stuffed grape leaves in a pot – just finished cooking!
These stuffed grape leaves go really well with baba ganoush – a mediterranean appetizer dip made with eggplant, tahini, lemon juice and garlic. Check out my easy recipe how to made baba ganoush.
Serving Suggestions
- Serve these stuffed grape leaves as an appetizer alongside a bowl of tzatziki or hummus for dipping.
- Pair them with a fresh Greek quinoa salad featuring cucumbers, tomatoes, olives, and feta cheese for a complete meal.
- Arrange them on a platter with a drizzle of olive oil and a sprinkle of fresh parsley for an elegant presentation.
- Serve warm with a side of lemon wedges for an extra tangy kick.
- These also pair beautifully with baba ganoush, pita bread, or a creamy horseradish sauce.
Tips For Success
- Rinse the Grape Leaves: If using preserved grape leaves, rinse them thoroughly to remove any excess brine or salt. This step ensures a balanced flavor in the final dish.
- Don’t Overfill the Leaves: Use just enough filling to allow room for the rice to expand while cooking. Overstuffing can cause the grape leaves to burst.
- Roll Tightly: Rolling the grape leaves snugly helps them hold their shape and prevents them from unraveling during cooking.
- Layer Carefully: Place the rolls seam side down in the pot and layer them evenly. This keeps them secure and allows for even cooking.
- Add Enough Liquid: Ensure the grape leaves are fully submerged in water or broth while simmering. This keeps them moist and prevents burning.
- Low and Slow Cooking: Simmer the pot on the lowest heat setting to cook the grape leaves gently. This method ensures tender and flavorful results.
- Use a Plate for Weight: Place a heatproof plate on top of the stuffed grape leaves while cooking to keep them submerged and secure.
- Taste and Adjust: Before assembling, taste the filling mixture and adjust the seasoning to your preference.
- Serve Freshly Cooked or Warmed: While these can be made ahead, stuffed grape leaves taste best when freshly cooked or gently reheated.
Variations And Substitutions
- Vegetarian Version: Replace the ground meat with additional rice and a mix of fresh herbs like dill, mint, and parsley. You can also add a touch of pine nuts or raisins for extra flavor and texture.
- Different Meats: While beef is a traditional choice, you can substitute it with ground lamb, turkey, or chicken for a lighter option.
- Grain Alternatives: If you want to skip the rice, try quinoa or bulgur as a substitute. These grains provide a slightly different texture and are equally delicious.
- Spice Adjustments: Customize the flavor by adding cumin, allspice, or even a pinch of cayenne pepper to the filling for a spicier kick.
- Tomato-Free Option: If you prefer, skip the chopped tomato and tomato paste in the filling. Instead, add a touch of broth or olive oil to keep the filling moist.
- Gluten-Free Option: This recipe is naturally gluten-free, but always check labels on preserved grape leaves to ensure no added gluten-containing ingredients.
- Stuffed Cabbage Leaves: If grape leaves are unavailable, use blanched cabbage leaves as a substitute. They hold the filling well and cook similarly.
- Vegan Sauce Alternative: Instead of simmering in water, use vegetable broth with a touch of lemon juice to add more depth to the flavor.
- Cooking Method: While stovetop is classic, these stuffed grape leaves can also be made in an Instant Pot or slow cooker for convenience and quicker cooking.
- Fresh Grape Leaves: If you have access to fresh grape leaves, blanch them in hot water for a few seconds before using them for wrapping.
Storage and Reheating
- Storage: Once cooled, store the stuffed grape leaves in an airtight container. They can be kept in the refrigerator for up to 4 days. Make sure to include a little of the cooking liquid to keep them moist.
- Freezing: For longer storage, arrange the cooked stuffed grape leaves in a single layer in a freezer-safe container, adding a small amount of the cooking liquid. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating on Stovetop: Place the grape leaves in a pot with a splash of water or broth, cover, and heat over low until warmed through.
- Reheating in Microwave: Arrange the grape leaves on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm.
- Reheating in Oven: Place the grape leaves in an oven-safe dish, cover with foil, and bake at 300°F until heated through, about 10-15 minutes.
Frequently Asked Questions
Can I use fresh grape leaves instead of preserved ones?
Yes, you can use fresh grape leaves if available. To prepare them, blanch the fresh leaves in boiling water for 1-2 minutes until they soften, then drain and pat dry before using.
What type of meat works best for this recipe?
Ground beef is traditional, but you can also use ground lamb, turkey, or chicken. Each adds its own unique flavor, so feel free to choose based on your preference.
Can I make these stuffed grape leaves vegetarian?
Absolutely! Simply omit the meat and increase the rice and herbs. Adding ingredients like pine nuts, raisins, or a mix of fresh dill and mint can enhance the flavor of the vegetarian version.
Can I prepare these ahead of time?
Yes! Stuffed grape leaves are great for meal prep. You can assemble them a day in advance, store them in the refrigerator, and cook them just before serving. Cooked grape leaves can also be stored and reheated later.
How do I prevent the grape leaves from unrolling while cooking?
Ensure the grape leaves are rolled tightly and arranged seam side down in the pot. Using a heatproof plate on top of the grape leaves during cooking helps keep them secure.
What do I serve with stuffed grape leaves?
Stuffed grape leaves pair well with tzatziki, hummus, or a Mediterranean salad. They can also be part of a mezze platter with pita bread, olives, and baba ganoush.
Can I freeze leftover stuffed grape leaves?
Yes, these freeze beautifully! Store them in a freezer-safe container with some of the cooking liquid. Thaw overnight in the refrigerator and reheat gently before serving.
Why is lemon juice used in the recipe?
Lemon juice adds a tangy flavor that balances the richness of the meat and rice filling. It also enhances the overall Mediterranean taste of the dish.
What’s the best way to reheat stuffed grape leaves?
You can reheat them on the stovetop, in the microwave, or in the oven. Adding a bit of water or broth while reheating ensures they stay moist and flavorful.
Other Easy Mediterranean Recipes
Whole Roasted Branzino Recipe (Mediterranean Sea Bass): This easy roasted branzino features tender, flaky sea bass infused with bold Mediterranean flavors of lemon, garlic, and herbs.
Healthy Mediterranean Chickpea Salad – Quick & Vegan-Friendly: A vibrant mix of chickpeas, fresh vegetables, and a tangy lemon-olive oil dressing, perfect for a quick, healthy meal.
Authentic Fattoush Salad Recipe – Mediterranean-Style Salad: This traditional salad combines crisp veggies, fresh herbs, and toasted pita with a zesty sumac dressing.
Copycat Whole Foods Mediterranean Crunch Salad: A delightful recreation of the Whole Foods favorite, featuring a crunchy mix of greens, nuts, and a creamy Mediterranean-inspired dressing.
Greek Lemon Baked Chicken Thighs in the Oven: Juicy chicken thighs are baked to perfection with a bright and flavorful Greek lemon marinade.
Simple Chickpea Stew Recipe – Vegan & Protein-Packed: A hearty and satisfying stew packed with chickpeas, tomatoes, and aromatic spices, ideal for a vegan meal.
Tomato Parsley Salad with Feta Cheese – Fresh Mediterranean Recipe: A refreshing mix of ripe tomatoes, fresh parsley, and creamy feta cheese, dressed in a simple olive oil vinaigrette.
Stuffed Grape Leaves With Rice And Meat
Ingredients
- 8 oz jar of preserved grape leaves
- 1/2 cup uncooked long-grain rice
- 8 oz ground meat beef recommended
- 1 small onion finely chopped
- 1 tomato finely chopped
- 4 tbsp parsley finely chopped
- 1 tsp ground cinnamon
- 3 tbsp tomato paste or ketchup
- 3 cloves garlic sliced
- 3/4 tsp salt
- 1/8 tsp pepper
- 1 tbsp oil
- 1 lemon juiced
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Pot with lid
- Non-stick pot
- Spoon
Instructions
- Combine rice and ½ cup of water in a pot, bring to a boil, then turn off the heat and let sit covered.
- Drain the preserved grape leaves and rinse them gently with cold water.
- In a mixing bowl, combine ground meat, rice, salt, pepper, tomato paste, cinnamon, onion, tomato, and parsley until well mixed.
- Lay a grape leaf on a flat surface, vein side up. Add a heaping teaspoon of the filling to the center of the leaf.
- Fold the edges over the filling, then roll tightly into a small cylinder.
- Pour 1 tbsp of oil into the bottom of a non-stick pot and arrange the stuffed grape leaves seam side down in layers.
- Add sliced garlic over the top, pour lemon juice over the leaves, and add enough water to cover them.
- Bring to a boil, reduce to a low simmer, cover, and cook for 1 hour.
- Serve warm and enjoy!
Notes
- Ensure grape leaves are rolled tightly to prevent them from unrolling while cooking.
- Adjust seasoning to your taste preference.
More Appetizer Recipes
- Summer Peach and Burrata Salad – Light and Refreshing Dish
- Smoked Salmon Appetizer with Cream Cheese and Crackers
- Burrata and Fresh Tomato Salad – Perfect Appetizer Idea
I adore dolmades – they’re a must order when I go to a Greek or Lebanese restaurant. They’re surprisingly easy to make aren’t they :D
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