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My review
Grape Leaves Aleppo
Robert Shagawat
"The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912."
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Ingredients
2 h servings 101Original recipe yields 32 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Soak rice in cold water, and drain. In a large bowl, mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed.
- Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water.
- Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.
Footnotes
- Tip
- Do not stack the rolled grape leave more than 3 or 4 layers thick in the pan. More layers can make the rolls cook unevenly; the ones on the bottom may overcook before the ones on the top are done.
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Reviews
Read all reviews 4552 Ratings
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Most helpful positive review
5/28/2005
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 ...
Most helpful critical review
2/6/2003
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...
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5/28/2005
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 ...
12/9/2007
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 ...
1/13/2007
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...
2/6/2003
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...
8/17/2006
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...
9/10/2010
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 ...
1/25/2007
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...
6/25/2008
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...
9/26/2011
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...