Easy Stuffed Grape Leaves Recipe Video

The following recipe demonstrates how to make a delightful stuffed grape leaves. It is mainly made with meat which gets mixed with onions, soy sauce, rice and allspices.


Difficulty LevelMediumHealth IndexJust Enjoy
Main IngredientInterest Group


 Onion1 Large, chopped
 Chicken broth1 3⁄4 Cup (28 tbs)
 Lean ground beef/Lean ground lamb1⁄4 Pound
 Currants1⁄4 Cup (4 tbs)
 Minced fresh mint2 Teaspoon
 Olive oil3 Tablespoon
 Soy sauce1 Tablespoon
 Pine nuts1⁄4 Cup (4 tbs)
 Cinnamon1⁄2 Teaspoon
 Water2 Cup (32 tbs)
 Raw brown rice1 Cup (16 tbs)
 Lemon juice1 Tablespoon
 Grape leaves47
 Minced dill2 Tablespoon
 All spice1⁄4 Teaspoon
 Cloves1 Pinch

Nutrition Facts

Serving size: Complete recipe

Calories 1841 Calories from Fat 750

% Daily Value*

Total Fat 86 g133.1%

Saturated Fat 13.1 g65.6%

Trans Fat 0 g

Cholesterol 65 mg

Sodium 2034.1 mg84.8%

Total Carbohydrates 232 g77.4%

Dietary Fiber 41 g163.9%

Sugars 27.9 g

Protein 60 g119.5%

Vitamin A 832.8% Vitamin C 367.8%

Calcium 89% Iron 91.1%

*Based on a 2000 Calorie diet


Cook onions in oil over medium heat until translucent. Add the rice and when it has absorbed the oil, add the stock, soy sauce and lemon juice. Bring to a boil, stir, then lower heat and simmer covered for 40 minutes. Remove from heat and keep covered. Brown the meat and drain the fat.

Combine rice, meat, spices, pine nuts, currants and herbs. If using homegrown grape leaves, put a few at a time in boiling water for about 3 minutes. Rinse each batch under cold running water. Remove stems with sharp knife.

To stuff, place whole leaves on cutting board - put about 1 tablespoon filling at the stem end of each leaf. Roll up enough to enclose the filling then fold in the sides of the leaf. Finish rolling to make a neat package.

Cover bottom of large oven casserole with torn leaves, add first layer of stuffed leaves. Cut a lemon in thin slices and place 3-4 slices on top of first layer. Continue layers of leaves and lemon slices; when finished cover with torn or small leaves and pour the water over all. (May need to weigh leaves down with ovenproof plate.) Bake at 350 degrees for 1 to 1 1/4 hours, until tender. Serve warm or chilled. Garnish with yogurt/cucumber or egg/lemon sauce and mint sprigs.

Editors Review

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