Meat Stuffed Grape Leaves

There’s something deeply comforting and even meditative about making stuffed grape leaves. Rolling each one by hand, filling it with a perfectly seasoned mixture of ground meat, rice, and herbs, and then simmering them gently in lemony broth until tender — it’s the kind of cooking that brings generations together.

This version of Meat Stuffed Grape Leaves is inspired by both Middle Eastern warak enab and Greek dolmades, but simplified for the modern kitchen. The result? A dish that’s full of flavor, satisfying, and surprisingly easy once you get the hang of the roll.

Serve them warm or room temperature — they’re perfect for family dinners, special occasions, or just an afternoon spent honoring the beauty of slow food.

Why You’ll Love This Recipe:

• Tender meat and rice filling with herbs and spices in every bite

• Simmered in lemony broth for bright, savory flavor

• Hands-on and rewarding — great for family cooking or meal prep

• Make ahead friendly — even better the next day

• Customizable with beef, lamb, or spices to suit your taste

What to Serve it with:

• A bowl of garlicky yogurt or tzatziki

• Lemon wedges and a drizzle of good olive oil

• Fattoush or cucumber tomato salad

• Grilled meats or a mezze platter for a full spread

Storage & Meal Prep:

• Fridge: Store in an airtight container for up to 5 days

• Freezer: Freeze tightly wrapped (after cooking) for up to 1 month

• Reheat: Gently warm in a skillet with a splash of broth or water, covered

Final Thoughts:

Making meat stuffed grape leaves isn’t just about feeding yourself — it’s about slowing down, using your hands, and connecting to a tradition that spans continents. The result is a dish that’s as nourishing to make as it is to eat.

Whether it’s your first time or your fiftieth, this recipe will walk you through every fold and roll, and you’ll end up with a pot full of comfort, culture, and incredible flavor.

Yield: 6-8 servings

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Meat Stuffed Grape Leaves

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

There’s something deeply comforting and even meditative about making stuffed grape leaves. Rolling each one by hand, filling it with a perfectly seasoned mixture of ground meat, rice, and herbs, and then simmering them gently in lemony broth until tender — it’s the kind of cooking that brings generations together.

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Ingredients

For the Filling

• 1 cup long grain rice, rinsed and soaked for 10–15 minutes
• ½ lb (225g) ground beef or lamb
• 1 small onion, very finely diced
• 2 garlic cloves, minced
• ¼ cup fresh parsley, finely chopped
• 1 tbsp fresh mint or 1 tsp dried mint
• 1 tsp ground allspice
• ½ tsp cinnamon
• Salt and pepper to taste
• 1 tbsp olive oil
• Juice of ½ lemon

For the Leaves and Assembly

• 1 jar grape leaves in brine (about 60–70 leaves), rinsed and stems trimmed
• 2–3 small tomatoes or potatoes, sliced (to line the pot)
• Juice of 2 lemons
• 2 tbsp olive oil
• 2 cups chicken or beef broth (or water + bouillon)
• Extra garlic cloves (optional, to scatter in pot)

Instructions

1. Rinse grape leaves thoroughly under cold water to remove brine. Blanch briefly in boiling water for 1–2 minutes to soften. Drain and set aside.
2. In a large bowl, combine soaked rice, ground meat, onion, garlic, herbs, spices, lemon juice, and olive oil. Mix until fully combined. Do not cook — it will cook while simmering.
3. In a large pot or Dutch oven, place sliced tomatoes or potatoes at the bottom. This prevents burning and adds flavor.
4. Place a grape leaf shiny side down. Add 1 heaping teaspoon of filling near the base. Fold in the sides, then roll up tightly (like a small burrito). Repeat with remaining leaves and filling.
5. Tightly pack the stuffed grape leaves seam-side down in layers in the pot. Place a small heat-safe plate on top to weigh them down.
6. Pour lemon juice, olive oil, and broth over the grape leaves. Liquid should almost cover the top layer.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes, or until the rice and meat are fully cooked and leaves are tender.
8. Let rest 10–15 minutes before serving. Enjoy warm or at room temperature with a drizzle of olive oil or a side of yogurt.

Notes

Use lamb for a deeper, richer flavor

For extra tang, add a splash of pomegranate molasses to the filling or broth

Make vegetarian by swapping meat for lentils, mushrooms, or just seasoned rice

Make ahead: These store beautifully for up to 4–5 days in the fridge and taste even better the next day!

Nutrition Facts

Calories

331

Sugar

1 g

Protein

11 g

Fat

15 g

Carbs

38 g

Sat. Fat

4 g

Cholesterol

27 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.