Mom’s Grape Leaves Recipe

4.92 from 25 votes

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

Cook Time1 30

Total Time2

Course: Appetizer

Cuisine: Mediterranean

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

Servings: servings

Calories: 325kcal

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.
Place a lid on the pot, leaving a small opening and cook on low-medium for about 1-½ hours, until the leaves are tender and meat is cooked.

Don't overfill the grape leaves so avoid mixture spilling out.

Save any broken leaves to line the pot on the top and bottom.

Stuffed grape leaves are even better served the next day. I like to heat them on low until warmed through.