Simply Wanderfull
Grape leaves, or dolmas, are a delightful Mediterranean dish that offers versatility and flavour in every bite. Today, we’ll explore two mouthwatering variations: a vegetarian version stuffed with a savoury blend of rice, herbs, and spices, perfect for a light yet satisfying treat, and a hearty meat-filled version featuring seasoned ground beef mixed with rice, delivering a rich and robust taste. Whether you’re catering to vegetarians or meat lovers, these stuffed grape leaves are sure to be a hit at your next meal. Let’s dive into the step-by-step process of creating these delectable dishes!
My mother & father in law have been making these grape leaves for years. This recipe comes from them as they have been making them for years. My father-in-law is Lebanese and his mother used to make them all the time. I tweaked the recipe a tiny bit by using chicken stock instead of water as the liquid for the pot. I also like to use sliced potatoes on the bottom and in between the layers of grape leaves. It helps with sticking. If you are looking for more inspiration into Arabic cuisine check out this cookbook called Yalla, Let’s Eat by: Maha Kailani. It is a colourful cookbook filled with well explained Arabic recipes. A great choice for beginners.
Vegetarian or Meat Grape Leaves
Which do you prefer? Whether you are a fan of vegetarian or meat grape leaves they are both made with almost the same ingredients and spices. There are a few essential ingredients that you will need before you begin. Here is a list of the ingredients that you will need on hand:
- Grape Leaves: I like to use Judi brand Grape Leaves
- Calrose Rice or Short Grain Rice
- Sweet Onions or Vidalia
- Lemons and lots of them!
- 7 spice arabic seasoning
- Cinnamon
- Vegetable Stock or Chicken Stock
Prep work: before you begin
Before you begin I would suggest preparing all of your ingredients and set up a work station. It will make it a smooth process when you begin rolling.
Here are the steps for Grape Leave Preparation:
- Saute your onions and allow them to cool.
- Chop your parsley, tomatoes, if making vegetarian grape leaves
- Squeeze 1- 1/2 cups of Fresh lemon juice
- Slice the used lemon slices for layering
- Slice 3 potatoes thin for layering
- Make 1-2 cups of stock. I like to use Better Than Bouillon brand
- Wash your grape leaves and put them in a large bowl
- Your workstation: have a cutting board, paring knife, and a paper towel
Vegetarian Grape Leaves
Personally the vegetarian grape leaves are hands down my favourite. Made with parsley, tomatoes, onions spices and rice they come out so flavourful and delicious. Here are the ingredients that you need to make the vegetarian grape leaves.
Ingredients:
- 1 jar of grape leaves, drained and washed
- 2-3 bunches parsley
- 3 roma tomatoes
- 3 onions diced and sauteed
- 1-1/2 cups short grain rice
- 1-1/2 cups lemon juice
- 1-1/2 cups vegetarian stock
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tbsp. 7 Spice Arabic Seasoning
- 1 tsp. paprika
- 3 potatoes sliced
Instructions:
Filling Prep: Sauté Onion until translucent. Add a little salt, pepper and sugar to taste. Cool.In a large bowl, place chopped parsley, diced roma tomatoes, seasonings, rice and sautéed onions. Mix good.
Grape Leave Prep: Drain the grape leaves and rinse under cold water really good. I then fill a large bowl with water and put the leaves in the fresh water to loosen more of the brine. Separate the leaves as best as you can.
The Assemby: To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
The trick is to roll it tightly enough so that it doesn’t unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.
Pot Prep: Slice potatoes and place them on the bottom of a heavy pot. Salt and pepper them. Place some extra grape leaves around the bottom of the pan and come up the sides slightly. Line the grape leaves around the pot and tight together. Squeeze fresh lemon over each completed layer.
Once complete, add the rest of the lemon juice and the chicken stock. Add enough liquid to cover the grape leaves by about 1/2 inch above.
Place a Plate over the grape leaves. This keeps the grape leaves down while cooking. Bring to a boil. Boil until most of the liquid is evaporated and the rice is cooked 25 -30 minutes. Do not let the pot run dry. Make sure to have enough liquid for the entire cooking process.
Remove from the heat, and let stand to cool for an additional 20 minutes.Sprinkle with fresh lemon and enjoy!* You can also freeze them in Ziploc bags! They freeze very well!
Let's Make Them Together!
Meat filled grape leaves
INGREDIENTS
- I jar of grape leaves rinsed very good and place in a large bowl of water
- 1 1/2 lb. Lean ground beef
- 1 1/2 cup Calrose Rice
- 1 Vidalia onion chopped fine
- 1 tbsp. All spice or Mixed Spice or 7 Spice
- 1/2 tsp. Cinnamon
- 1 tsp. Paprika
- 1/4 tsp. Grated Lemon Zest
- 1 1/2 tsp. Salt
- 1- 1/2 cup Lemon Juice 3-4 Large Lemons
- Chicken Stock
- 3 yukon potatoes Sliced for the bottom of the pot
Instructions:
Filling Prep: Sauté Onion until translucent. Add a little salt, pepper and sugar to taste. Cool.In a large bowl, place uncooked ground beef, seasonings, rice and sautéed onions. Mix good.
Grape Leave Prep: Drain the grape leaves and rinse under cold water really good. I then fill a large bowl with water and put the leaves in the fresh water to loosen more of the brine. Separate the leaves as best as you can.
The Assemby: To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
The trick is to roll it tightly enough so that it doesn’t unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.
Pot Prep: Slice potatoes and place them on the bottom of a heavy pot. Salt and pepper them. Place some extra grape leaves around the bottom of the pan and come up the sides slightly. Line the grape leaves around the pot and tight together. Squeeze fresh lemon over each completed layer.
Once complete, add the rest of the lemon juice and the chicken stock. Add enough liquid to cover the grape leaves by about 1/2 inch above.
Place a Plate over the grape leaves. This keeps the grape leaves down while cooking. Bring to a boil. Boil until most of the liquid is evaporated and the rice is cooked 25 -30 minutes. Do not let the pot run dry. Make sure to have enough liquid for the entire cooking process.
Remove from the heat, and let stand to cool for an additional 20 minutes.Sprinkle with fresh lemon and enjoy!* You can also freeze them in Ziploc bags! They freeze very well!
Recipes:
Vegetarian Grape Leaves
Ingredients
- 1 jar of grape leaves drained and washed
- 2-3 bunches parsley
- 3 roma tomatoes
- 3 onions diced and sauteed
- 1-1/2 cups short grain rice
- 1-1/2 cups lemon juice
- 1-1/2 cups vegetarian stock
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tbsp. 7 Spice Arabic Seasoning
- 1 tsp. paprika
- 3 potatoes sliced
Instructions
- Instructions:
- Filling Prep: Sauté Onion until translucent. Add a little salt, pepper and sugar to taste. Cool.In a large bowl, place chopped parsley, diced roma tomatoes, seasonings, rice and sautéed onions. Mix good.
- Grape Leave Prep: Drain the grape leaves and rinse under cold water really good. I then fill a large bowl with water and put the leaves in the fresh water to loosen more of the brine. Separate the leaves as best as you can.
- The Assemby: To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
- The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.
- Pot Prep: Slice potatoes and place them on the bottom of a heavy pot. Salt and pepper them. Place some extra grape leaves around the bottom of the pan and come up the sides slightly. Line the grape leaves around the pot and tight together. Squeeze fresh lemon over each completed layer.
- Once complete, add the rest of the lemon juice and the chicken stock. Add enough liquid to cover the grape leaves by about 1/2 inch above.
- Place a Plate over the grape leaves. This keeps the grape leaves down while cooking. Bring to a boil. Boil until most of the liquid is evaporated and the rice is cooked 25 -30 minutes. Do not let the pot run dry. Make sure to have enough liquid for the entire cooking process.
- Remove from the heat, and let stand to cool for an additional 20 minutes.Sprinkle with fresh lemon and enjoy!* You can also freeze them in Ziploc bags! They freeze very well!
Meat Stuffed Grape Leaves
Ingredients
- I jar of grape leaves rinsed very good and place in a large bowl of water
- 1 1/2 lb. Lean ground beef
- 1 1/2 cup Calrose Rice
- 1 Vidalia onion chopped fine
- 1 tbsp. All spice or Mixed Spice or 7 Spice
- 1/2 tsp. Cinnamon
- 1 tsp. Paprika
- 1/4 tsp. Grated Lemon Zest
- 1 1/2 tsp. Salt
- 1- 1/2 cup Lemon Juice 3-4 Large Lemons
- Chicken Stock
- 3 yukon potatoes Sliced for the bottom of the pot
Instructions
- Directions:Filling Prep: Sauté Onion until translucent. Add a little salt, pepper and sugar to taste. Cool.In a large bowl, place uncooked ground beef, seasonings, rice and sautéed onions. Mix good.Grape Leave Prep: Drain the grape leaves and rinse under cold water really good. I then fill a large bowl with water and put the leaves in the fresh water to loosen more of the brine. Separate the leaves as best as you can.The Assemby: To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.Pot Prep: Slice potatoes and place them on the bottom of a heavy pot. Salt and pepper them. Place some extra grape leaves around the bottom of the pan and come up the sides slightly. Line the grape leaves around the pot and tight together. Squeeze fresh lemon over each completed layer. Once complete, add the rest of the lemon juice and the chicken stock. Add enough liquid to cover the grape leaves by about 1/2 inch above. Place a Plate over the grape leaves. This keeps the grape leaves down while cooking. Bring to a boil. Boil until most of the liquid is evaporated and the rice is cooked 25 -30 minutes. Do not let the pot run dry. Make sure to have enough liquid for the entire cooking process. Remove from the heat, and let stand to cool for an additional 20 minutes.Sprinkle with fresh lemon and enjoy!* You can also freeze them in Ziploc bags! They freeze very well!
Video
Let's Eat!
With these two delicious grape leaf recipes, you’ve got a great addition to any meal that everyone will love. The vegetarian grape leaves are fresh and flavorful, perfect for a light option, while the meat-stuffed ones offer a hearty and satisfying alternative. Whether you’re serving them as appetizers or main dishes, these grape leaves are sure to please. I love to serve the grape leaves with hummus, garlic dip and fresh pita bread!
I would love to hear from you! Ask me a question or drop me a line. Thank you for taking the time to read my blog article and I hope that you enjoy the grape leaves!
