Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1/2 onion, finely diced
- 1/2 cup rice
- 2 cloves garlic, finely chopped
- 1/2 cup freshly chopped parsley leaves
- 1/4 cup freshly chopped dill
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 jar grape leaves
- Water
- 1/4 stick butter
For the lemon sauce:
- 3 cups chicken broth (we use water and chicken soup base to make a strong chicken flavor)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 2 egg whites, whipped to soft peak
- 1/4 cup lemon juice
Directions
In a large saute pan over medium-high heat, add the oil. Once heated, add: ground beef, onions, rice and garlic and saute until the hamburger has browned. Remove from heat; stir in parsley, dill, salt, pepper and oregano. Set aside to cool a bit.
Place grape leaves in a bowl and pour water over leaves. Soak for 15 minutes and drain. Transfer leaves, dull-side down, to paper towels to dry.
Preheat oven to 375 degrees F.
Stuff grape leaves using 1 heaping tablespoon mixture in center of the dull-side of the leaf and fold outer parts toward the center; and roll up like you would a burrito. Do not roll too tightly. Arrange rolls in side by side layers in a deep baking pan. Once complete, fill the pan with water to the top of the grape leaves and place the butter on top. Cover with foil and bake 1 hour or until the water has been absorbed by the grape leaves.
To make the lemon sauce:
In large pot bring chicken broth to a boil, reduce heat and add cornstarch slurry so it has a consistency of gravy. Have egg whites you have whipped up in a large bowl and add gravy to them slowly folding in. Be careful not to cook the whites, only temper them. Whip until you have a creamy consistency and add in lemon juice. For that lemony flavor may have to add more lemon juice to get the right lemon flavor.
Plate up the grape leaves, and pour sauce on top. Should be off the hook.
Photo: Voulas Offshore Cafe Stuffed Grape Leaves Recipe
















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By howard1950
on January 25, 2013
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VERY GOOD! I COOKED WITH A LEBANESE WOMAN WHO TAUGHT ME HOW TO MAKE MEAT AND SPINACH PIES, TAHINI AND TABBOULEH SALADS, KIBBI, AND NOW I HAVE A GREAT RECIPE FOR STUFFED GRAPE LEAVES WITH A GREAT SAUCE. I TWEAKED IT A LITTLE WITH CINNAMON AND ALLSPICE IN STUFFING AND A LITTLE SALT AND WHITE PEPPER IN SAUCE. THIS WAS FOR MY TASTE BUT WILL DEFINITELY CONTINUE TO MAKE THESE OFTEN. DELICIOUS!!!
By Agassizlady
British Columbi...
on September 03, 2012
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I added more garlic an onion because I like lots of both. Other than a couple tbs lemon juice to the meat mix to brighten it a bit, it was very good. I don't like sauces on my stuff, so I skipped it, but everyone else thought the sauce was great.
By loganalexa_6850037
Dallas, TX
on February 03, 2010
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These tasted wonderful, but the lemon sauce that you put on top was way too much. It would have been better for a dipping sauce because after I put it on top all the leaves started falling apart and stuffing was going everywhere. The filling is delicious though!
Read all 6 reviews