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Grape Leaves Aleppo
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Mouthwatering Arabic grape leaves stuffed with rice, lamb, and zesty lemon. Straight from Aleppo, Syria.
Ingredients:
  • 1 cup uncooked white rice
  • 2 pounds ground lamb
  • 1 tablespoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 (16 ounce) jars grape leaves, drained and rinsed
  • 6 cloves garlic, sliced
  • 1 cup lemon juice
  • 2 kalamata olives
Instructions:
  • Begin by letting the rice soak in cold water before draining it. Combine ground lamb, rice, allspice, salt, and pepper in a large bowl until fully mixed. Take approximately 1 tablespoon of the meat mixture and place it at the center of each grape leaf. Fold the leaf over once, tuck in the edges, and then roll the leaf closed.
  • Layer the leaf rolls in a large pot, interleaving slices of garlic between each layer. Pour in water to just cover the rolls, then add lemon juice. Introduce olives for extra flavor. Top the rolls with a plate to submerge them in the water.
  • Bring mixture to a boil, then lower heat, cover, and simmer for 1 hour 15 minutes. Check rice for doneness. For even better flavor, let grape leaves sit for a few hours. Serve and savor every bite.

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