Mains
ChefRania Salloum
Grape Leaves with Meat
Grape leaves with meat is one of the royal Lebanese dishes, especially when cooked with lemon and slices of meat are placed under the leaves. Give it enough time on the stove so the leaves cook through and gently become tender.
Ingredients
Start here, then move straight into the method.
- Grape leaves
- Short-grain rice
- Ground meat
- Beef steak pieces or boneless meat pieces
- A piece of fat (lamb tail fat)
- Lemon juice, to taste
- Salt
- Olive oil
- Vegetable oil
- Seven spice
- Allspice
- Cinnamon
- For more from Rania, here is the tastiest Kibbeh in Yogurt
- Also from Rania's delicious recipes, here is Pea and Carrot Stew
Method
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- Boil the fresh leaves in boiling water for one minute. If they are preserved in brine, rinse them well with clean water and let them drain thoroughly.
- Soak the rice for 15 minutes, then wash and drain it well and prepare the filling.Timers: 15 min
- Add the ground meat at a rate of 200 g per cup of rice, then add the spices, salt, and vegetable oil and mix the filling well.
- Roll the leaves and set them aside while we prepare the meat and fat to place them at the bottom of the pot.
- In a separate pan, fry the meat pieces and fat with a little oil until they change color and take on a light brown color.
- Place the meat and fat on the bottom of the pot, then arrange the leaves on top and cover them with water mixed with lemon juice, salt to taste, and a little olive oil.
- Place a plate over the leaves to press them down, which prevents them from opening when the water boils.
- Put the pot of grape leaves with meat on high heat until it just comes to a boil, then immediately reduce the heat and leave it on low heat for at least two hours until the leaves are well cooked.
- Serve the grape leaves with meat immediately while hot, after draining off the cooking liquid (set it aside until serving), and invert the pot onto a larger platter.
Recipe tags
MainsLevantDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Kibbeh in Yogurt
- Pea and Carrot Stew
