Ever since I tried grape leaves at a local restaurant, I have been dying to make them. I finally found a local butcher from whom I could get some ground lamb and decided to make this recipe tonight. Besides the fact that mine were slightly falling apart (the plate I used to hold them down wasn't quite big enough for the pot), they tasted EXACTLY like the ones I order at the restaurant. I followed the recipe exactly, except I cut it down to 6 servings, as 36 servings was way to many for my husband and I. I will most certainly be making them again, we both mmmmm'd and ahhhhhhh's the with every bite!

Reviewed On: Aug. 9, 2009

If there was a 4 1/2 I would give it that. The flavors were great, although next time I will add some flour to thicken the sauce. Also, we love sauce, so will likely double all the "saucy" ingredients to make more. I followed the recipe exactly, but I used sherry instead of white wine since that was all I had.

Reviewed On: Aug. 9, 2009

This was fantastic! I followed the recipe exactly, although I used lemon juice instead of lime since that was all I had. Our fish was fresh from the butcher, so I am sure this helped, but the marinade itself was great. We are adding this into our regular rotation and have already bought lime juice to try next time.

Reviewed On: Aug. 9, 2009