The Best Stuffed Grape Leaves Recipe

INGREDIENTS

1. Grape Leaves: I get my grape leaves from my neighbor’s garden. Lucky for me, she lets me pick as many as I want when they’re in season. I always try to pick the ones that look the youngest, so the fibers are not tough, but not the ones that are too small. A good-sized leaf would be a little smaller than your hand. If you can’t get fresh leaves, buy jarred ones.
2. Herbs: Do not be shy with the herbs in this recipe; add a good amount and NEVER skip the mint. If you don’t like coriander, for example, you can still make this recipe without it. Stuffed grape leaves will also be good with dill if you like it.
3. Carrots: I like adding carrots; I don’t think they are too noticeable once cooked, and I like the subtle flavor they add. If you must, you can skip the carrots.
4. Tomatoes: Always use fresh tomatoes when making stuffed grape leaves. I do not recommend using preserved tomatoes. There is something about the greenhouse flavor of a fresh tomato that you cannot get any other way, at least in my opinion.
5. Sumac: Adds great tanginess to the recipe. If you can’t find sumac, you can leave it out.
6. Olive Oil and Salt: Please use good quality olive oil; you can really taste it in this recipe. The olive oil is what makes the stuffed grape leaves a gorgeous shiny dark green color once they’re cooked. It’s important to make sure the filling is salty enough before stuffing the leaves. You should taste the filling, considering that the rice will expand a lot when cooked.
7. Rice: I like to use short-grain rice; I wash it well before adding it to the filling. The short-grain rice adds a nice texture, so inside each leaf, the rice forms in the shape of the leaf and becomes almost creamy.
8. Garlic: I just love garlic inside my grape leaves; it combines so well with the herby, lemony mixture.
9. Pomegranate Syrup: This is such a good condiment in the kitchen. It is sweet and sour with a deep flavor. It’s good for salad dressings, marinades, meats, and more. I recommend not skipping this one.
10. Lemon Juice: I think herby stuffed grape leaves should be SOUR and FRESH tasting. Squeeze a generous amount of lemon juice on top of the leaves before cooking, as if you’re dressing a salad.

Stuffed Grape Leaves Recipe Tips:

1. You should use best ingredients you can. Since there are only few ingredients in this recipe, each of them is going to be noticed.
2. I like to cook the stuffed grape leaves in the oven, so I recommend using a casserole dish with a lid. I prefer to have as little layers or rolled grape leaves so I this the best way is to use a wide one.
3. Do not over stuff the leaves, put around two teaspoons of filling in each leaf. Remember, the filling expands a lot, you do not want the leaves to rip.
4. It tastes even better after it cools down, I like to eat it room temperature, you will not be able to stop snacking on it.
5. These stuffed grape leaves can be served as an appetizer or a vegetarian main dish. You can add 300 grams (0.7 pounds) of ground beef if you prefer.
6. Pairs really good with tzatziki, plain yogurt and lemony tahini.

This post is all about my stuffed grape leaves recipe, hope you like it! 

Oli sure likes watching me make stuffed grape leaves.