Wasfetna

Stuffed grape leaves with meat

Grape leaves rolled around rice and meat, cooked slowly over lamb chops until meltingly tender.

Stuffed grape leaves with meat
Cooking time
2 hr 43 min
Hands-on time
1 hr 20 min
Free time
1 hr 30 min
Difficulty
Hard
Cuisine
Levantine
Calories
660
Contains
Dairy

Stuffed grape leaves are a true test of willpower: each small roll is a testament to patience, and the result is an upturned tray where the rolls are arranged as if woven together. It's a dish for special occasions, requested by name, and stories are told about the hand that rolled it.

Before you start

  • Divide the workThe leaf can be rolled up completely a day in advance and kept covered in the refrigerator, then cooked on the day of the guest.

Ingredients

6people

Amounts follow the number of people

For the leaves and the pot base

For the filling

For cooking

When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.

Shopping list

Equipment

  • Wide pot — The base is lined with chops and potato before the rolls go in.
  • Plate that fits inside the pot — Inverted over the rolls so they do not float and unwrap.
  • Wide serving plate — The pot is turned onto it in one confident move once the liquid is drained.

Method

  1. Boil the grape leaves for one minute in boiling water, then drain them.

    30 min
    You’ll know it’s ready when

    The leaves have softened and changed color slightly — pliable enough to roll.

    Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.

  2. Mix the filling ingredients well.

    5 min
    You’ll know it’s ready when

    The mixture is homogeneous, and the flavors and texture are distributed evenly.

    Tip: Mix only until homogeneous and taste before adding more salt.

  3. Lay each leaf vein side up, place a thin finger of filling, fold in the sides and roll up — firmly, but not too tight.

    10 min
    You’ll know it’s ready when

    Even, well-sealed pieces with no filling leaking out.

    Tip: Don't tighten the wrap too much — the rice needs room to expand.

  4. Cover the bottom of the pot with the lamb chops and potatoes, and pack the rolls on top in tight rows, alternating direction.

    10 min
    You’ll know it’s ready when

    The bottom of the pot is completely covered and the rolls are packed tightly together so they do not shift.

    Tip: The lamb chops and potatoes keep the rolls from burning and flavor the base.

  5. Place an upside-down plate on top of the rolls, and add hot salted water until they are submerged; the lemon is optional, to taste.

    10 min
    You’ll know it’s ready when

    The water submerges the rolls and the plate sits steady on top of them.

    Tip: The plate prevents the rolls from floating and falling apart.

  6. Cook over a very low heat.

    1 hr 30 minYou can walk away
    You’ll know it’s ready when

    The leaf is tender and the rice is cooked through — test one roll from the top layer.

    Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.

  7. Drain off excess liquid, turn the pot upside down onto a serving plate with a confident movement, and lift it slowly.

    8 min
    You’ll know it’s ready when

    The layer of chops sits like a crown on top of the rolls.

    Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.

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