Recipe by: Robert Shagawat
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I make almost the exact same recipe (from Lebanon), except I use cabbage leaves. I also bake it all in a casserole dish making sure to cover the rolls completely with water, lemon juice, sliced ...
This recipe is good however not tasteful enough for my liking. Dont get me wrong, its not bad, but not one of my favorties. I make grape leaves slightly differently. I add onions, tomatoes and...
I make almost the exact same recipe (from Lebanon), except I use cabbage leaves. I also bake it all in a casserole dish making sure to cover the rolls completely with water, lemon juice, sliced ...
I absolutely love this recipe. For those of you who find them a little bland please read on. I am a Syrian and my grandmother taught me this recipe. Over the years I have tweeked it a little ...
Robert- thank you so MUCH! These are absolutely fantastic. They are tangy and PERFECT! I found that I didn't need all of the grape leaves though. I only needed about a jar and a half. If you...
This recipe is good however not tasteful enough for my liking. Dont get me wrong, its not bad, but not one of my favorties. I make grape leaves slightly differently. I add onions, tomatoes and...
This recipe is just like one of the several ways my mother made stuffed grape leaves. She was also born in Aleppo, Syria, and passed away last April at the age of 93. They are yummy! And a mu...
Very close to Grandma's recipe! (She was from the southern part of Syria, while I found that Aleppo is exactly north.) I was pleased with these, and though I followed the recipe exactly, I plan ...
Beast recipe I ever had for grape leaves. I added a little cinnamon and parsley to the mixture. Cooked in chcken broth along with the water and yes you must put a small plate on top to hold the...
I've never made grape leaves before, but this was easy and turned out very tasty! I added about a teaspoon each of dried dill weed and dried mint and it added a great flavor. Had to substitute g...
Almost a duplicate of Sitoo's recipe straight from Beirut. Thank you for the memory lane! We use 1:1 rice/lamb (to stretch), and the lamb is deboned/minced by hand. Bones used for stock. Al...