Reviewed: Oct. 9, 2009

I am half Syrian and I have been making this with my Tha-Tha (grandmother) for 25 years. We did it with ground beef because lamb wasnt readily available. Lamb is certainly the way to go! I loved the addition of the olives!

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Susan

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: San Francisco, California, USA

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Reviewed: Aug. 9, 2009

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!

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Kristi

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 4, 2009

Suggestions, the way we like to cook it, cut the water by half and substitute tomato juice or sauce. Use less lemon juice, the leave should be tart enough. We also like to add some lamb on the top of the leaves, just lay some coocked ribs across the top for extra flavor.

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Ahmad Ghosheh

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 20, 2009

Very easy to follow.

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Guadalupe Esquivel

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Reviewed: Mar. 8, 2009

this was a very good recipe that I followed exactly as is excluding the olives. It took me much more time to prepare and cook than it did for Robert. I thought there was a little too much lemon juice but the rest of the family disagreed. The few leftover definatly tasted better after sitting in the ice box overnight. I will make these again some weekend and double the quantity.

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mikeboz603

Cooking Level: Expert

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Reviewed: Dec. 17, 2008

The more I make this recipe the more my family loves it. The only difference I have done is that I use ground turkey instead of the lamb.

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12KELYNN

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Reviewed: Aug. 12, 2008

These are so delicious.

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ARS

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Reviewed: Jun. 25, 2008

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.

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mweidenhaft

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Reviewed: Dec. 9, 2007

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!

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UTJackie

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Reviewed: Sep. 26, 2007

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.

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GO8ANANAS

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Reviewed: Jan. 25, 2007

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.

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Alan V

Cooking Level: Intermediate

Living In: Coral Springs, Florida, USA

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Reviewed: Jan. 13, 2007

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!

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THEBOYCANPLAY

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Dec. 16, 2006

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.

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mme

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Reviewed: Nov. 29, 2006

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.

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ricks wife

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Reviewed: Aug. 17, 2006

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.

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Linda C.

Cooking Level: Expert

Home Town: Jersey City, New Jersey, USA

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Reviewed: Aug. 9, 2006

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!

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tasha

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Reviewed: Mar. 19, 2006

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.

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Mr. Wonderful

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Reviewed: Oct. 19, 2005

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.

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SHELLMRTN

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 30, 2005

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

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STEVELSTR

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Reviewed: Aug. 21, 2005

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!

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Nova

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Grape Leaves Aleppo

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