🌟 Introduction
Stuffed grape leaves are one of the most popular dishes in Lebanese cuisine, expertly prepared to highlight the flavors of fresh vegetables, aromatic herbs, and extra virgin olive oil. This authentic Lebanese recipe for grape leaves is distinguished by the addition of parsley, mint, and green onions, giving it a refreshing and balanced flavor that’s unforgettable.
📜 Recipe Overview
Lebanese grape leaves feature a green filling rich in herbs and rice, gently cooked over sliced tomatoes and potatoes, and drizzled with a mixture of olive oil and lemon, giving you a light vegetarian dish that’s perfect for any occasion.
🥗 Benefits and Features
Rich in fiber and vitamins from vegetables and herbs
Light and suitable for vegetarians
Ideal as an appetizer or main course
Distinctive lemon flavor that refreshes the senses
Suitable for Ramadan or special occasions
👩🍳 Ingredients
Filling Ingredients:
3 small bunches of chopped parsley
½ bunch of chopped mint
4 medium tomatoes, finely chopped
Juice of 3 lemons
1 bunch of chopped green onions
2 cups Egyptian rice (short grain)
½ cup olive oil
¼ teaspoon lemon salt (or to taste)
Salt and black pepper to taste
Cooking Ingredients:
1 jar of washed and drained grape leaves
1 potato, sliced
1 tomato, sliced
Cooking Water Mixture:
¼ cup olive oil
1 teaspoon lemon salt
Salt to taste
Water as needed to cover the leaves
————————————————————————————————————————————————-
🥄 Preparation Method
Prepare the Filling:
In a large bowl, mix the parsley, mint, green onions, tomatoes, rice, lemon juice, olive oil, salt, pepper, and lemon salt. Stir well until combined.
Prepare the Pot:
Lay the potato and tomato slices at the bottom of the pot to prevent the leaves from burning.
Roll the Grape Leaves:
Lay out a grape leaf, add a teaspoon of the filling, and roll it tightly. Repeat until the leaves are finished.
Layering:
Arrange the rolls evenly in the pot over the potato and tomato layer.
Add the Cooking Water:
Mix the cooking water ingredients and pour it over the leaves until well coated.
Cooking:
Place a heavy plate over the paper to hold it down. Cover the pot and simmer for 1 to 1.5 hours, until the rice is tender.
Serving:
Turn it up onto a serving plate and serve hot or at room temperature with yogurt or tahini sauce.
———————————————————————————————————————————————–
❓Frequently Asked Questions
Can you use basmati rice? It’s preferable to use Egyptian rice because it holds together and doesn’t expand much.
Can it be frozen?
Yes, the leaves can be wrapped and frozen before cooking, then cooked directly without thawing.
What’s the difference between Syrian and Lebanese grape leaves?
The Lebanese recipe relies more on herbs (parsley, mint, green onions) than rice, making it lighter and fresher. Can meat be added to the filling?
Yes, a small amount of pre-cooked minced meat can be added to the filling to increase the nutritional value, while reducing the amount of rice slightly to balance the texture.
📝 Conclusion
Lebanese grape leaves are a combination of simplicity and rich flavor, a dish that combines Eastern origins with a healthy flavor, perfect for your table in all seasons.
✨ Try it our original way and share your opinion! Do you prefer it more sour or mild? 🍋
