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Prep time
20 minutes
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Cook time
1 hour
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Serves
10
Author Notes
A Middle Eastern delight of flavorful beef and rice filled grape leaves, served with a side of delicious tzatziki sauce. —Dash of Amy
Ingredients
- Grape Leaves
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1 pound
Ground beef
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1 cup
Uncooked jasmine rice
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3
Garlic cloves, minced
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1 teaspoon
Salt
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1/2 teaspoon
Pepper
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1 teaspoon
Cloves
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1 teaspoon
Allspice
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16 ounces
Jar of grape leaves
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1/3 cup
Olive oil
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1/3 cup
Lemon juice
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1/3 cup
Chicken broth
- Tzatziki Sauce
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3
Garlic cloves
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1/2
Large cucumber, peeled and chopped in large pieces
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1
Bunch fresh dill leaves
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1
Lemon, juiced
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1 teaspoon
Salt
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1 tablespoon
Sugar
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2 tablespoons
Soy sauce
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1/2 teaspoon
cumin
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2 cups
sour cream
Directions
- Grape Leaves
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Place 1 cup of the rice and 2 cups of water in a small saucepan, and bring to a boil.
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Reduce heat to low and cook until all the liquid is absorbed, about 15 minutes.
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Place cooked rice in a large mixing bowl, add beef and spices, and mix well.
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Carefully pull the leaves out of the jar and strain off the liquid.
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To roll the leaves, place one in front of you and put a spoonful of the filling in the center of the leave. Put more filling in the bigger leaves, and less in the smaller leaves.
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Roll the bottom of the leave over the filling tightly, then roll each side over to the center, and then roll up until sealed.
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Place the leaves seam side down in a large baking pan.
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Whisk olive oil, lemon juice, and chicken broth together until thickened; pour over the grape leaves.
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Cover with foil and bake at 350* for 1 hour.
- Tzatziki Sauce
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Place garlic, cucumber, and dill in food processor, turn to high until finely chopped.
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Transfer to a medium sized bowl and add the other ingredients.
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Mix well and serve with the grape leaves.
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