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The BEST Lebanese Stuffed Grape Leaves with MEAT | Everything You Need to Know to Cook it Like a PRO
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You will need to have at hand:
- A jar of Grape Leaves
- Half pound ground beef
- A cup and a half of Egyptian Rice
Everything else is already in your pantry.
Cooking time of pot: At least 2 hours (simmering over low heat with the lid on)
Serving size: 4 people (about 70 stuffed grape leaves rolls in total)
Important notes for this recipe:
- When layering the grape leaves: place the rolls in the pot with the seam side down.
- when cooking the pot: Let it simmer over low heat with the lid on for AT LEAST 2 hours. After 2 hours, you can taste it to see if it is soft and to your liking. I honestly leave my pot simmering for 2 and a half or (if i have time) for 3 hours because i like it very tender.
- when seasoning: A 1/2 tsp of salt in water mixture makes it just perfect for my taste.
However, I know some people like it on the saltier side. you can always add another 1/2 tsp if you want it saltier, but its important to be careful and know when to add it (remember the jar already had some salt!), so after 1 hour of cooking, taste the cooking solution to see if it's to your liking. At this point only, you can add more black pepper and salt to taste.
Link to my Lebanese 7 spices recipe:
- A jar of Grape Leaves
- Half pound ground beef
- A cup and a half of Egyptian Rice
Everything else is already in your pantry.
Cooking time of pot: At least 2 hours (simmering over low heat with the lid on)
Serving size: 4 people (about 70 stuffed grape leaves rolls in total)
Important notes for this recipe:
- When layering the grape leaves: place the rolls in the pot with the seam side down.
- when cooking the pot: Let it simmer over low heat with the lid on for AT LEAST 2 hours. After 2 hours, you can taste it to see if it is soft and to your liking. I honestly leave my pot simmering for 2 and a half or (if i have time) for 3 hours because i like it very tender.
- when seasoning: A 1/2 tsp of salt in water mixture makes it just perfect for my taste.
However, I know some people like it on the saltier side. you can always add another 1/2 tsp if you want it saltier, but its important to be careful and know when to add it (remember the jar already had some salt!), so after 1 hour of cooking, taste the cooking solution to see if it's to your liking. At this point only, you can add more black pepper and salt to taste.
Link to my Lebanese 7 spices recipe:
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