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 ground beef for lamb, I think it would have been even better with lamb. I served it with Tzatziki Sauce (Yogurt and Cucumber Dip) from this website and it was a perfect compliment.

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 bit to my liking. Everybody raves how these are the best grape leaves they have ever had. After many many trials and errors I find this to be the best! It is even my boyfriends favorite meal. It is a rather difficult recipe that takes alot of time and effort. Good Luck!! yelah!

I haven't made grape leeaves before, so it didn't turn out very good. It came out with a really strong lemon flavor. I also would recommend using baby grape leaves, as the ones I used were very tough and not edible.

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 them down. Serve with with a sauce of yogurt, pured garlic and chopped cucumber.

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 can't find ground lamb meat, ask your butcher to grind up a lamb roast for you, or plan in advance and call some stores to see if they can order you the ground lamb. The lamb taste is essential! Look for the grape leaves in the olive aisle...they actually had them at the Safeway even though I was prepared to go to an ethnic food store for them. I will be sharing this recipe and making the dish again and again!

This recipe was exellent. my husband has been begging me to make this dish for months i made it and he loved it. i made it with ground beef instead of the lamb and it was great.

we bought stuffed grape leaves at a store and they where pretty good but my husband wanted them with lamb so i tried this recipe and it was great. it was easy and my husband loved it. thank you.

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 must to make out of lamb, they won't taste right with anything else.

Great recipe! My boyfriend is Egyptian and has been missing his mother's grape leaves for years, and he said this really hit the spot. I substituted 1/2 beef 1/2 pork instead of lamb, and followed the rest of the recipe exactly. Taste even better the next day! Thank you!

Thank you Robert! My family rented a house in the late 1950s and early 60s from a Syrian family. On rent day the lady of the house would give Moma stuffed grape leaves. I have been looking for recipe since and this seems to be it. Kind of expensive with the cup of lemon juice and lamb but worth it. Ma and I are enjoying these.

I didn't give this recipe a star rating because I changed it. I couldn't find ground lamb anywhere, so I tried a mix of ground beef and pork. This didn't work out at all and I would not try this recipe again.

I've used this recipe for years! Grape Leaves don't get much better than this!

I made these for my boyfriend the other day...my first attempt at making one of his favorite middle eastern foods (he is Jordanian). He said that they tasted just like the ones his mom makes. In my book, this recipe garners all 5 stars! Thanks Robert!

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 garlic, and some drops of margarine. It is so much easier than doing it on the stove. Salt all over. It is a tangy garlicky lemon flavor that I love!

Finding the taste of lamb a bit bland, I use half lamb and half beef. Also I use beef broth to boil them in and place them on beef ribs. Give the ribs a really good flavor. That was a tip from my mother in law.

Very close to the way my mother (and her mother and her mother...) made them. I substitute more allspice for the salt and pepper, use about 20 to 30 whole garlic cloves, and simmer in lemon juice (no water). The taste is bold and tart while the softened garlic cloves become a side dish on their own. Either way, a delicious meal.

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 garlic to the stuffing and omit the lemon jouce. Also, instead of covering with water I cover them with a simple tomato sauce I make (chopped tomatoes, drop of olive oil, tsp tomato paste, little bit of water and salt are heated till tomatoes soft. when its cooled I just blits it in a blender/food processor. The tomatoes and onions give it a richer taste.