Best Lebanese Stuffed Grape Leaves!

By Feelgoodfoodie · 120 min

Ingredients

Instructions

1. Drain the grape leaves, soak them in a large bowl of water, then gently separate and wash them one by one. Stack them on a plate and cover with a damp cloth until you are ready to roll.
2. Heat 2 tablespoons olive oil in a large pan and cook the 1 pound ground beef until browned. Season with 1/2 teaspoon salt and 7 Spice.
3. Add the 1 1/2 cups short grain white rice to the beef, then add the 1/4 teaspoon cinnamon and mix well.
4. Lay a grape leaf flat, place a heaping teaspoon of the rice mixture in the center, fold in the sides and roll it up like a wrap. Repeat until the filling is used up and place the rolls on a tray.
5. Line the bottom of a large pot with the sliced Yukon Gold potatoes and/or tomatoes, and season with salt and pepper. Arrange the rolls in neat rows, alternating directions, to cover the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
6. Place a small round plate on top of the rolls to keep them down. Add 5 to 6 cups of boiling water to cover the leaves and the plate, cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
7. Add the 1/4 cup lemon juice over the rolls, cover and cook on low heat for 45 more minutes.
8. Remove from the heat and let stand uncovered for 30 minutes. Transfer to a dish and serve warm.

Summarized from Feelgoodfoodie's video. Watch it for the details.