Recipe courtesy of Zaytoon Mediterranean

Lamb-Stuffed Grape Leaves

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  • Level: Intermediate
  • Total: 2 hr 15 min (includes soaking time)
  • Active: 1 hr
  • Yield: 40 to 50 stuffed grape leaves
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2 cups parboiled long-grain white rice

1 pound ground lamb 

8 ounces ground beef 

1 tablespoon ground coriander 

1 tablespoon minced garlic

1 tablespoon lemon salt 

1 tablespoon extra-virgin olive oil 

1/2 tablespoon ground allspice 

1 teaspoon ground cinnamon 

Kosher salt

40 to 50 grape leaves, washed 

1 cup diced tomatoes 

Lemon wedges, for serving


  1. Wash and soak the rice in hot water for 30 minutes.
  2. Place the rice, lamb, beef, coriander, garlic, lemon salt, olive oil, allspice, cinnamon and 2 tablespoons salt in a mixing bowl. Mix thoroughly by hand.
  3. Place a grape leaf on a cutting board. Place a teaspoon of filling in the middle of the leaf. Fold over the sides and roll tightly from bottom to top. Repeat with the remaining leaves and filling.
  4. Place the tomatoes evenly in the bottom of a stockpot. Place the rolled leaves in the pot, pointing towards the center of pot. Place a small plate with a weight on top of the grape leaves to hold them in place. Add 1 cup water to the pot and heat over medium heat. Cook for 45 minutes.
  5. Serve the stuffed grape leaves with lemon wedges.

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