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Grape Leaves Aleppo

SUBMITTED BY: Robert Shagawat PHOTO BY: Mr. Wonderful

"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."
RECIPE RATING:
The reviewer gave this recipe 17 stars. This recipe average a 4.2 star rating.
Read Reviews (17)
PREP TIME  45 Min
COOK TIME  1 Hr 15 Min
READY IN  2 Hrs

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 cup uncooked white rice
  • 2 pounds ground lamb
  • 2 (16 ounce) jars grape leaves, drained and rinsed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon ground allspice
  • 6 cloves garlic, sliced
  • 1 cup lemon juice
  • 2 kalamata olives (optional)

DIRECTIONS

  1. 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.
  2. 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.
  3. 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

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by MERKA2125
This recipe is good however not tasteful enough for my liking. Dont get me wrong, its not bad,... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2005 by SWEETTX
I make almost the exact same recipe (from Lebanon), except I use cabbage leaves. I also bake... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 10, 2007 by UTJackie
I absolutely love this recipe. For those of you who find them a little bland please read on. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2005 by Nova
I made these for my boyfriend the other day...my first attempt at making one of his favorite... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2007 by Alan V
Beast recipe I ever had for grape leaves. I added a little cinnamon and parsley to the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2007 by THEBOYCANPLAY
Robert- thank you so MUCH! These are absolutely fantastic. They are tangy and PERFECT! I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2006 by mme
This recipe was exellent. my husband has been begging me to make this dish for months i made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2006 by Linda C.
This recipe is just like one of the several ways my mother made stuffed grape leaves. She was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2006 by Mr. Wonderful
Thank you Robert! My family rented a house in the late 1950s and early 60s from a Syrian... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2005 by STEVELSTR
I've used this recipe for years! Grape Leaves don't get much better than this! MORE