Lebanese stuffed grape leaves (beef version)
In Lebanon (and surrounding countries) we have found many ways to enjoy stuffed grape leaves, and although they are pretty laborious and time consuming, Lebanese cooks have agreed that they are SO WORTH the hassle.
Stuffed Grape Leaves have a long history and are enjoyed in the Balkan region, Greece, Turkey, the Levant region, Iraq, Iran, and many more! This recipe is one of the ways we stuff Grape Leaves with meat. It’s a simple recipe and more on the zesty side.
Recipe (makes about 40 rolls):
about 800 g ground beef or lamb
1 cup short grain rice (Egyptian rice or pearl rice), washed and drained
1 tsp Lebanese 7 spices
1/2 tsp cinnamon
1 tbsp olive oil + 3 tbsp olive oil for the sauce
1 jar grape leaves or fresh leaves (about 40-50 leaves based on size)
3 cups water or beef stock
2 1/2 fresh lemons, squeezed
2 tsp salt
Directions:
In a bowl, add ground beef (raw), rice, spices, and olive oil. Mix the mixture well and set it aside. Note: the rice and beef will cook when cooking the grape leaves. Some families pre cook the ground beef but it’s not necessary.
There are 2 ways to purchase grape leaves: pickled in a jar with brine or the fresh leaves which are sometimes preserve without the brine. Most of the time we use the leaves in the brine.
Place a pot with water on the stove top and bring it to a gentle simmer, then reduce the heat. Gently remove the rolls of leaves from the brine. Add one roll at a time in the hot water and let it sock for 5 minutes before removing it with a spoon onto a sieve to drain. Note: we do this to allow the leaves to tenderize and help us with the rolling, it also shortens the cooking time. It is not always necessary for leaves in the brine but you must do it for dry or fresh leaves.
On a clean surface, lay as many grape leaves and using your fingers, grab a small portion of the meat and rice filling and place it in the center of the leaf.
Bring the bottom end of the leaf over the filling then fold the sides inwards. Then roll the leaf upward into a small log shape. (view images below)
Once all the leaves are rolled then prepare a pot to cook the grape leaves.
You can lay pieces of cooked ribs or steak at the bottom of the bottom OR you can just add flat grape leaves.
Add the rolled grape leaves tightly together in a layer and then add the extra rolls right on top.
Place a plate facing down onto the leaves to avoid them from unraveling while cooking, then place a weighted kettle on top to hold it down.
In a large measuring cup or pitcher, add the water, lemon juice, and salt then pour it gently on the edge of the pot.
Place the pot on the stove top on medium heat and bring to a boil for 10 minutes then reduce the heat to a simmer for 2 to 2 1/2 hours.
Turn the heat off and allow the grape leaves to cool slightly. Note: If you remove the plate immediately while the grape leaves are hot then the grape leaves will immediately darken in color and get dry.
Remove the kettle and the plate on top of the grape leaves then gently using a fork and spoon remove the grape leaves on top a serving plater and pour over the remaining lemon sauce.
