Grape Leaves Aleppo Recipe

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Most Helpful Positive Review

Dec 10, 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!

—JackieLeila

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Most Helpful Critical Review

Nov 10, 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.

—MERKA2125

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46 Ratings

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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!

—SWEETTX

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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!

—THEBOYCANPLAY

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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.

—Linda C.

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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.

—Alan V

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Sep 13, 2010

Very close to Grandma's recipe! (She was from the southern part of Syria, while I found that Aleppo is exactly north.) I was pleased with these, and though I followed the recipe exactly, I plan to make a couple minor adjustments next time. I'm going to halve the pepper and increase the allspice by a half-teaspoon. Instead of soaking the rice, Grandma always mixed about 1/2 cup of water into the meat mixture with the dry rice. It gave some moisture for the rice to absorb, without extra prep or an overly tough middle. (She preferred her lamb ground coarsely for most flavor. Short-grain rice is also the traditional rice for stuffing grape leaves.) One more TIP is to use a smaller amount of filling, so that the raw amount is about the size of a short stubby pencil. The finished leaves will be the size of a child's marker. In this way they will be a lovely shape and you will use most of your jarred leaves. Finally, she never added garlic but I LOVED it in these! And next time I will remember to add the olives! I served with extra lemon, plain yogurt, and pita bread and thought I was back in time :)

—joy-of-jesus-smileymom

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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.

—mweidenhaft

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Nutrition

Calories
101 kcal
5%

Carbohydrates
9.2 g
3%

Cholesterol
19 mg
6%

Fat
4.5 g
7%

Fiber
0.2 g
< 1%

Protein
6.5 g
13%

Sodium
902 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grape Leaves Aleppo

Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories: 101
Calories from Fat: 41

% Daily Value *
Total Fat 4.5g 7 %
Saturated Fat 1.7g 9 %
Cholesterol 19mg 6 %
Sodium 902mg 36 %
** Potassium 94mg 3 %
Total Carbohydrates 9.2g 3 %
** Dietary Fiber 0.2g < 1 %
Protein 6.5g 13 %
** Sugars 0.2g
Vitamin A 30 %
Vitamin C 12 %
Calcium 11 %
Iron 15 %
** Thiamin 6 %
** Niacin 23 %
** Vitamin B6 5 %
** Magnesium 4 %
** Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.