Stuffed grape leaves

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This is a delicious mediterranean dish. You can tweak it the way you like, you can also substitute cabbage instead of grape leaves. Or stuffed peppers too.

Difficulty: Medium - some experience needed
Serves: 8 or so

Preparation time:
Cooking time:

Dietary guidance: v n d 

Tags: main · dish · appetizer ·


1 jar vine leaves, drained and separated
1 1/4 cup of rice
1/2 cup chick peas (garbanzo beans)
1/2 cup (I prefer more) parsley chopped
1/2 cup of chopped mint
1/2 cup minced scallions
1 tsp cumin
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup olive oil
3 or 4 garlic cloves
1/2 cup of lemon juice
(you may also add ground beef or lamb to the mix)
(you may also substitute grape leaves for peppers)
1/2 teaspoon dill weed


Wash grape leaves thoroughly in cold water to remove salt. Mix the ingredients together, not the lemon juice or grape leaves. Stuff leaves using one heaping teaspoon of stuffing. Roll up, folding bottom of leaf up over stuffing and folding in sides. Pour lemon juice and 1 1/2 cup of water over rolls. Cook gently, covered for about 45 minutes. This will make about 40 or so rolls. You can freeze them up to a year. A delicious and healthy appetizer. You can also add feta cheese over the top. Enjoy!


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