This recipe has been passed down for generations direct from Armenia. This is easy to prepare and all ingredients can be found at any major grocery store.


Recipe Summary

50 mins
1 min
1 hr 20 mins
2 hrs 11 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place rice in a bowl with water to cover; soak for about 1 hour. Drain.

  • Combine lamb, 1 can mushroom soup, 1 can tomatoes, red bell peppers, rice, onion, lemon juice, lime juice, garlic, salt, and pepper in a bowl. Mix the filling together with clean hands.

  • Line the bottom of a 4-quart pot with a single layer of grape leaves.

  • Place the remaining grape leaves on a flat work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of filling in the center of each grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Pack stuffed grape leaves tightly in the pot. Pour the remaining 2 cans mushroom soup, 1 can tomatoes, and any remaining filling mixture on top. Cover with a small plate to hold the leaves together.

  • Cook, covered, on low, until rice is tender and lamb is no longer pink, about 1 hour. Remove from heat; let stand for 20 minutes.

Cook's Notes:

Red or green bell peppers may be used.

You may substitute ground beef for the ground lamb, if you prefer. While checking for doneness keep in mind meat will look red due to the tomatoes.

You can also cook this in a slow cooker on Low for 5 hours. No plate needed to hold down the leaves.

Nutrition Facts

365 calories; protein 16.1g; carbohydrates 41.9g; fat 15.5g; cholesterol 38mg; sodium 1827.3mg. Full Nutrition