If you love trying different foods, you MUST try these Lebanese Grape Leaves! Now there are several ways to make them, but this post will share my best-kept secrets to help make yours the tastiest anyone has ever tried!
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Secret #1 – It’s good to be bougie sometimes…
You know how there are certain things in life where buying the brand-name item is actually worth it… well, the same is true for actual grape leaves too! As someone of Lebanese descent, I’ve tried many different brands of the infamous grape leaf, sometimes called dolma or dolmades, and the main thing I can tell you is the brand of the leaf makes a huge difference.
Some leaves can be more bitter tasting than others, so it’s wise to know which brands are worth buying. The best brand of grape leaves that I have found is the Krinos brand. The best way I can describe them is that they are a lot more palatable and NOT bitter tasting compared to other brands which usually have tougher leaves.
Another positive of using the Krinos brand is that the stems come pre-trimmed, which saves A LOT of time. Plus the majority of the time, the Krinos brand provides leaves that are in better condition. Sometimes with other brands, you can’t use the entire jar because you will often find leaves that are torn or full of holes that make the leaf unusable.
I HIGHLY RECOMMEND SPENDING A LITTLE MORE AND USING THE KRINOS BRAND! For convenience, I’ve linked them here!
Secret #2 – Keep those Lebanese Grape Leaves TIGHT!
Making grape leaves takes time and a little bit of elbow grease, but they are TOTALLY worth it when they’re all done!
Another VERY IMPORTANT part is the roll itself. It’s important to keep the roll super tight so that it stays together during the cooking process. If your roll is not tight enough, you risk the grape leaf falling apart in the pot. The best way to think about it is you are rolling little grape leaf cigars if you will. Everything must stay tight!
See my post on How to Roll the Perfect Grape Leaf here!
Secret #3 – A $0.50 plate and a brick to cook???
Yes, you read that right! To cook the grape leaves you must cook them in a pot with pressure. Now I wouldn’t necessarily say to use a “pressure cooker” for this as grape leaves need to be cooked for a longer period of time. Instead, use a cheap glass plate that fits inside the large pot and secure it down with a brick. YES… AN ACTUAL BRICK.
I bought my “grape leaf plate”, as it’s known in my house, for $0.50 at Walmart. It was just a plain white dinner plate, I believe the brand was MainStays. I also bought the brick for under $1.00 at Home Depot.
PSA!!! – Be sure to wrap your brick in heavy-duty tin foil and then double bag it in the heavy-duty large Ziplock bags before placing it into your pot!
Once you have filled your pot with all the lemons and grape leaves, you will take your glass plate and place it upside down on top. After the plate has been placed, you’ll take your brick in a bag and place it directly on top of the plate. You will then press down on the brick, almost creating a bunch of pressure or suction inside the pot.
Wala! You have the perfect “pressure cooker” for grapes leaves all for under two dollars!
Enough Secrets! Let’s Cook!
So now you’re fully equipped with the best secrets that I have to make the TASTIEST Lebanese Grape Leaves EVER. The next thing you need to know is the ingredients! See the ingredients list below to get started!
Ingredients Used to Make Lebanese Grape Leaves…
- 3 jars of Krinos Grape Leaves
- 3 pounds of Ground Beef (80% Lean/20% Fat)
- 2 Pounds White Rice
- 2 normal size cans of Tomato Paste
- 12-14 lemons (You can use more if desired)
- 1 squeeze bottle of Minute Maid Lemon Juice (Found in the freezer sections at the grocery store)
- Extra Virgin Olive Oil (You can use Regular Olive Oil but Extra Virgin Olive Oil is preferred.)
- Salt
- Pepper
- Garlic Powder (Optional but recommended.)
- accent seasoning (Optional)
Tools Needed to Make Lebanese Grape Leaves…
- 1 Large Cooking Pot with Lid (I use a Stainless Steel 20 Quart Sized Pot)
- 1 Glass Dinner Plate
- 1 Brick
- Cutting Board
- Slicing knife to cut Lemons
- Strainer for Washing the Leaves
- Heavy-Duty Mixing Spoon
- X-Large Mixing Bowl
- Normal Size Spoon for Scooping the Meat
- Heavy-Duty Tin Foil
- 2 Large Ziplock Bags
- Oven Mitts
- Cooking Tongs
- X-Large Measuring Cup (Larger than two cups or use a large bowl)
Where to Begin??
Start by slicing all of the lemons into thin to medium-sized slices. Make sure the slices are as evenly cut as possible, it makes the layering process much easier! After all the lemons have been sliced, get the Krinos leaf jars and empty them into your strainer in the sink. You want to wash all the leaves so that any juices from the packing are washed off.
After you have washed the leaves, start creating the meat mixture. Mix the following into the X-Large Mixing bowl…
- 3 pounds of Ground Beef (80% Lean/20% Fat)
- 2 Pounds White Rice
- 1 normal size can of Tomato Paste
- Salt (Eye-ball it)
- Pepper (Eye-ball it)
- Garlic powder (if using, Eye-ball it)
- Accent Seasoning (if using, Eye-ball it)
- 2-3 squirts of Minute Made Lemon Juice (If you want extra lemon flavor do more squirts if you want less do less.)
What’s Next?
After everything has been prepped, take the Extra Virgin Olive Oil and pour it into the bottom of the pot. Pour enough that it’s about 3/4 of an inch to a full inch high from the bottom of the pot. DO NOT SKIP THIS STEP, it helps to prevent burning on the bottom of the pot!
After you have added in the oil, put one full layer of lemons to cover the entire bottom of the pot. You can also do two layers if you desire but you must do at least one full layer, again this step helps with burning at the bottom.
Roll, Roll, Roll… Roll again!
Now that your ingredients are mixed, your leaves are washed, and your pot is prepped, the next thing to do is start rolling your little heart out! This is the longest and most time-consuming part of the whole process. It will feel like forever but trust me when making Lebanese Grape Leaves, it takes so much effort you can’t cook them in small batches.
Take a grape leaf and lay it flat with the smooth side on the bottom, and the vain side on top. Then scoop the meat mixture onto the center of the leaf. Depending on the size of the leaf will depend on how much of the meat mixture you will use, so you must eyeball this measurement.
Fold the stem side down on top of the meat first then roll a little bit and fold in each of the sides and then finish the roll. Pretend like you are rolling a tiny burrito!
Again if you want more rolling details, check out How to Roll the Perfect Grape Leaf for a full detailed tutorial.
I’ve Rolled My Little Heart Out… Now What?
After you’ve rolled your leaves and they look like perfect little tightly rolled cigars… tightly pack an entire layer of rolled grape leaves into the pot. Once the entire layer is full add another layer of lemons. After another lemon layer, do another layer of grape leaves and repeat the process until you’ve run out of grape leaves.
After your pot is tightly layered and packed, take the second can of tomato paste and mix it into your x-large measuring cup with two cups of warm water. Take the water paste mixture and pour it over the lemons and leaves in the pot until all the leaves are covered.
NOTE – THIS POT WILL BE HEAVY, MAKE SURE YOU MOVE THE POT TO THE STOVETOP BEFORE ADDING TOO MUCH!
FINALLY…
Place the glass plate upside down on top of the leaves and use the bagged brick to push down and apply pressure. Cover the pot with the lid half on (so it’s not fully sealed) and cook on high until it starts to boil.
Once the pot has started to boil turn the heat down to medium/low and cook for at least another hour. Cooking time will vary as it depends on how many you are cooking.
To test to see if your leaves are done after an hour, take one from the top and try it. Make sure the meat is cooked and the leaves are tender. If the top one looks and tastes cooked, you are done!
Final Thoughts!
This is one of my all-time favorite recipes and meals I grew up on! I hope that you enjoy this meal as much as my family and I do, I know these NEVER last long in our house! If you give this recipe a try let me know your thoughts! Comment below some of your favorite meals you grew up on, I would love to try them out! Until next time!
The Best Homemade Lebanese Grape Leaves!
Equipment
- 1 1 Large Cooking Pot with Lid (I use a Stainless Steel 20 Quart Sized Pot)
- 1 1 Glass Dinner Plate
- 1 1 Brick
- 1 Cutting Board
- 1 Slicing knife Used to cut Lemons
- 1 Strainer Used for Washing the Leaves
- 1 Heavy-Duty Mixing Spoon
- 1 X-Large Mixing Bowl
- 1 Normal Size Spoon for Scooping the Meat
- Heavy-Duty Tin Foil
- 2 Large Ziplock Bags
- Oven Mitts
- Cooking Tongs
- X-Large Measuring Cup (Larger than two cups or use a large bowl)
Ingredients
- 3 Jars Grape Leaves (Krinos Brand HIGHLY RECOMMENDED)
- 3 Pounds Ground Beef (80% Lean/20% Fat)
- 2 Pounds White Rice
- 2 Cans Tomato Paste (Normal Sized Cans)
- 12-14 Lemons (You can use more if desired)
- 1 Bottle Minute Maid Lemon Juice (Found in the freezer sections at the grocery store)
- Extra Virgin Olive Oil (You can use Regular Olive Oil but Extra Virgin Olive Oil is preferred)
- Salt (Eye-ball it)
- Pepper (Eye-ball it)
- Garlic Powder (Optional but recommended) (Eye-ball it)
- Accent Seasoning (Optional) (Eye-ball it)
Instructions
Prep First!
- Start by slicing all of the lemons into thin to medium-sized slices. Make sure the slices are as evenly cut as possible, it makes the layering process much easier!
- After all the lemons have been sliced, get the Krinos leaf jars and empty them into your strainer in the sink. You want to wash all the leaves so that any juices from the packing are washed off.
- After you have washed the leaves, start creating the meat mixture. Mix the following into the X-Large Mixing bowl...3 pounds of Ground Beef (80% Lean/20% Fat)2 Pounds White Rice1 normal size can of Tomato PasteSalt (Eye-ball it)Pepper (Eye-ball it)Garlic powder (if using, eye-ball it)Accent Seasoning (if using, eye-ball it)2-3 squirts of Minute Made Lemon Juice (If you want extra lemon flavor do more squirts if you want less do less.)
- Next take the Extra Virgin Olive Oil and pour it into the bottom of the pot. Pour enough that it's about 3/4 of an inch to a full inch high from the bottom of the pot. DO NOT SKIP THIS STEP, it helps to prevent burning on the bottom of the pot!
- After you have added in the oil, put one full layer of lemons to cover the entire bottom of the pot. You can also do two layers if you desire but you must do at least one full layer, again this step helps with burning at the bottom.
Start Rolling!
- Now that your ingredients are mixed, your leaves are washed, and your pot is prepped, the next thing to do is start rolling. Take a grape leaf and lay it flat with the smooth side on the bottom, and the vain side on top.
- Next scoop the meat mixture onto the center of the leaf. Depending on the size of the leaf will depend on how much of the meat mixture you will use, so you must eyeball this measurement.
- Fold the stem side down on top of the meat first then roll a little bit and fold in each of the sides and then finish the roll. Pretend like you are rolling a tiny burrito!
Fill the Pot!
- After you've rolled your leaves and they look like perfect little tightly rolled cigars... tightly pack an entire layer of rolled grape leaves into the pot.
- Once the entire layer is full add another layer of lemons. After another lemon layer, do another layer of grape leaves and repeat the process until you've run out of grape leaves.
- After your pot is tightly layered and packed, take the second can of tomato paste and mix it into your x-large measuring cup with two cups of warm water. Take the water paste mixture and pour it over the lemons and leaves in the pot until all the leaves are covered.
COOK IT!
- Place the glass plate upside down on top of the leaves and use the bagged brick to push down and apply pressure. Cover the pot with the lid half on (so it's not fully sealed) and cook on high until it starts to boil.
- Once the pot has started to boil turn the heat down to medium/low and cook for at least another hour. Cooking time will vary as it depends on how many you are cooking.
- To test to see if your leaves are done after an hour, take one from the top and try it. Make sure the meat is cooked and the leaves are tender. If the top one looks and tastes cooked, you are done!
FINALLY
- ENJOY!!!!!!
If you liked this post, check out some of my others!
The Tastiest Jack O’Lantern Stuffed Peppers
Healthy Turkey Chili In a Crockpot
The Best Homemade Pizza Muffins Ever!
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I was wondering if you knew where I could find a
captcha plugin for my comment form? I’m using the same blog platform
as yours and I’m having difficulty finding one?
Thanks a lot!
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Hey there would you mind sharing which blog platform you’re working with?
I’m planning to start my own blog in the near future but I’m having
a hard time deciding between BlogEngine/Wordpress/B2evolution and Drupal.
The reason I ask is because your design seems different
then most blogs and I’m looking for something unique.
P.S Apologies for getting off-topic but I had to ask!
I’m truly enjoying the design and layout of your blog.
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