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Lamb Stuffed Grape Leaves

This filling would work with cabbage leaves too.

What you need

  1. 1 lb ground lamb
  2. 1/2 medium onion, finely minced
  3. 2 cloves garlic, minced
  4. 1 tsp ground allspice
  5. 1 tsp kosher salt
  6. fresh ground black pepper
  7. 1 Tbl tomato paste
  8. 30-40 palm sized fresh grape leaves, stem on and rinsed well
  9. 1 small bunch fresh parsley sprigs
  10. 1/2 onion, cut into large pieces
  11. 1 large clove garlic, thinly sliced
  12. Juice of 1 lemon

How to make it

  1. Bring a large pot of water to boil - add salt
  2. Holding the stem, dip each leaf into boiling water and set aside on a towel or in a colander to drain
  3. Combine ground lamb, minced onion, minced garlic, allspice, salt, pepper and tomato paste until very well blended
  4. Trim stems from grape leaves, leaving no stub
  5. Line a pan with 5 or 6 of the largest leaves, covering all surfaces
  6. Lay one grape leaf on a plate and place 1 tablespoon lamb mixture at base where stem was removed
  7. Begin folding leaves over filling, fold in sides and roll up
  8. Repeat with remaining leaves and filling
  9. Pack snugly into the pan, adding remaining onion half to help fit tightly
  10. Add parsley sprigs, sliced garlic and lemon juice
  11. Carefully add water to come just to the top of the bundles
  12. Place a plate on top of grape leaf bundles to keep them submerged
  13. Cover pot and bring to a gentle boil - reduce heat to low and simmer until lamb is cooked through

Depending on the size of your bundles, cooking time should take about 30-45 minutes. It will require more filling and longer cooking time for cabbage leaves.

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