Ingredients
Scale
- 1 jar (16 oz) grape leaves
- 1 lb ground beef or lamb
- 1 cup short-grain rice
- 1 medium onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- Salt and pepper to taste
- 3 tbsp extra virgin olive oil (for drizzling)
- 2 cups water or broth (chicken or vegetable)
Instructions
- Preheat oven to 350°F (175°C). In a skillet over medium heat, sauté the onion until translucent. Add ground meat and cook until browned. Stir in rice, dill, parsley, tomato paste, salt, pepper, and lemon juice. Mix well and let cool.
- Rinse jarred grape leaves under cold water. If using fresh leaves, blanch in boiling water for 2 minutes until softened. Drain well.
- Place about 1 tbsp filling at the base of each grape leaf. Fold in sides and roll tightly from bottom to top.
- Arrange rolled grape leaves seam-side down in a baking dish. Drizzle with olive oil and add enough water or broth to cover.
- Cover with foil and bake for about one hour until tender. Check halfway through for liquid levels.
- Serve warm or at room temperature with yogurt on the side.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 grape leaves (150g)
- Calories: 300
- Sugar: 2g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg