Mom’s Grape Leaves Recipe

A step by step guide on making my mom’s Turkish stuffed grape leaves recipe. Simply filled with rice, ground beef and layered with fresh lemon.

I grew up eating stuffed grape leaves. They are an acquired taste being that the grape leaves sit in brine and stuffed in jars. The brine soaks into the leaves and at the first turn of the jar you can smell the aroma of…brine. I don’t know how else to explain brine…vinegary with a slight tang, if that makes any sense.

I remember mom making stuffed grape leaves when I was little and all through my upbringing. And this time, I was making them all by myself. We roll and roll the leaves and have an assembly line going, so this is a great project with a group of people!

These stuffed grape leaves are different than the “other” ones you may find at Greek restaurants called dolma. However, no one makes them like my mom does and I have seen other places stuff their grape leaves with pine nuts and dill and I’ve even heard of including raisins, which sounds like an interesting twist. But I have to say, and call me bias, but Mom’s stuffed grape leaves are still my favorite.

Can You Use Fresh Grape Leaves

Yes you can! A bit more work, but not too much. Snip fresh grape leaves off the vine and try and find medium sized ones, about the size of your palm.

Wash well and then boil grape leaves in salted water for 2 minutes. Once done, “shock the grape leaves” by plaving the leaves in a bowl filled with ice water. You will notice the greens turn a bit darker, like the ones you jarred.

From there, roll with your favorite mixture and continue how you would cook the rest of the recipe.

My mom’s stuffed grape leaves recipe aka “yaprak” in Turkish is super simple and incredibly flavorful. Ground beef and rice are the only 2 ingredients stuffed in those big briny leaves. The leaves are soaked and rinsed to help minimize that initial tangy flavor, yet it still offers its distinct briny note. Slices of lemon and pats of butter (Ssshh..don’t tell anyone) are placed in the slow simmering pot with water and the residual liquid from the leaves creates a small pool of sauce, enough to soften the stuffed grape leaves perfectly as they gently cook.

What to Serve with Stuffed Grape Leaves

• We love serving grape leaf rolls along side Turkish spinach and feta borek as part of a Mediterranean mezze spread or appetizer platter.
• For a lighter side, my kale tabbouleh with pomegranate and quinoa would be the perfect accompaniment with the bit of sweet and tartness from the pomegranate seeds.
• My homemade falafel recipe is served along side tahini yogurt, which would be fabulous for the stuffed grape leaves to dip into as well!

How to Make Stuffed Grape Leaves Recipe

1) Remove packed grape leaves from the jar and gently pour into a colander. Unfold leaves, being careful not to tear and run cold water over them for a few minutes. Make sure all the leaves have been rinsed well.

2) In a large bowl, mix together the ground beef and rice. Season with salt and pepper.

*You can test out a small meatball size in a frying pan to test the seasoning.

3) On a large work surface, set up an assembly line: Have a place to roll the leaf, the bowl with beef mixture and a large pot to place rolled leaves in.

4) On a flat, clean surface spread the leaf flat. There are 2 sides of the leaf. A “shiny” side and a “dull” side. Have the dull side facing you and the shine side down. Remove the stem with a small knife.

5) Place a small teaspoon size of meat mixture onto the bottom of the leaf.

6) Roll up half way and then tuck the sides in. Continue to roll until sealed.

7) Place stuffed grape leaves, seam side down, on the bottom of the pot.

*Place lemon slices in between layers of stuffed grape leaves.

8) When all the leaves are stuffed, pour 1-2 cups of water in slowly and 2-3 Tb of butter. Any torn leaves can be placed on top to help steam.

9) Cook the grape leaf rolls on low-medium heat for about 1 hour, until the leaves are tender and meat is cooked.

There are so many versions of stuffed grape leaves recipe and I would love to hear yours! Do you stuff it with meat or keep it vegetarian? Do you eat your stuffed grape leaves cold or hot?

Print Recipe

4.67 from 6 votes

Mom’s Grape Leaves Recipe

A step by step guide on making my mom's Turkish stuffed grape leaves recipe. Simply filled with rice, ground beef and layered with fresh lemon.

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Appetizer

Cuisine: Mediterranean

Keyword: grape leaves recipe, stuffed grape leaves, grape leaf rolls, how to make grape leaves, mediterranean grape leaves

Servings: 8 servings

Calories: 325kcal

Author: Samantha Ferraro

Ingredients

• 1 jar grape leaves
• 1 1/2 lb ground beef
• 3/4 cup uncooked white rice
• 2 lemons sliced
• 1-2 cups water
• 3 Tb butter separated
• Salt and pepper to taste

US Customary - Metric

Instructions

• Remove packed grape leaves from the jar and gently pour into a colander. Unfold leaves, being careful not to tear and run cold water over them for a few minutes. Make sure all the leaves have been rinsed well.
• In a large bowl, mix together the ground beef and rice. Season with salt and pepper.
• *You can test out a small meatball size in a frying pan to test the seasoning.
• On a large work surface, set up an assembly line: Have a place to roll the leaf, the bowl with beef mixture and a large pot to place rolled leaves in.
• On a flat, clean surface spread the leaf flat. There are 2 sides of the leaf. A "shiny" side and a "dull" side. Have the dull side facing you and the shine side down. Remove the stem with a small knife.
• Place a small teaspoon size of meat mixture onto the bottom of the leaf.
• Roll up half way and then tuck the sides in. Continue to roll until sealed.
• Place stuffed leaves, seam side down, on the bottom of the pot.
• *Place lemon slices in between layers of stuffed leaves.
• When all the leaves are stuffed, pour 1-2 cup of water in slowly and 2-3 Tb of butter. Any torn leaves cam be placed on top to help steam.
• Cook on low-medium for about 1 hour, until the leaves are tender and meat is cooked.

Nutrition

Calories: 325kcal | Carbohydrates: 16g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 98mg | Potassium: 286mg | Fiber: 1g | Vitamin A: 235IU | Vitamin C: 14.3mg | Calcium: 30mg | Iron: 1.9mg