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Stuffed Grape Leaves
1 bunch parsley
2 tomatoes
1 bunch greenonions
1 bag short grain rice uncooked
3 whole lemons juice
1/4 cup olive oil
1 jar grape leaves


Cut up parsley fine, dice green onions, chop tomatoes into small dices.

Add the bag of rice, lemon, salt and oil.

Take the grape leaves and spread out one at a time. Take a Leaf and center the mixture on the leaf and fold each side of the leaf and roll to the end, making sure you keep a good grip on the leaf as you are rolling.

When all are rolled, put on the bottom of a pan the thick slices of additional tomatoes and about one potato cut up round-like tomatoes. Then put the grape leaves in the pan lining them all up. Then place a flat dish big enough to cover all the grape leaves.

Add some water to the top of the grapeleaves and the juice of 2 more lemons and some salt to taste.

Cook on low heat for about 2 hours.


Preparation Time: 2hours Serves: 8
Recipe Origin: United States
Submitted by:
Rawaa Itani
United States
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