Reviewed: May 28, 2005

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!

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Reviewer:

SWEETTX

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Reviewed: Jun. 11, 2004

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.

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Reviewer:

MINDERK

Cooking Level: Expert

Home Town: Ames, Iowa, USA

Living In: Moore, South Carolina, USA

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Reviewed: Apr. 17, 2004

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.

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Reviewer:

DEXTRO

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Reviewed: Feb. 6, 2003

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.

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