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You are here: Home » Food Preparation » Mediterranean Stuffed Grape Leaves {Dolmas}

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Mediterranean Stuffed Grape Leaves {Dolmas}

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Mediterranean Stuffed Grape Leaves {Dolmas} are one of my all-time favorite foods. When we had them growing up, it was a family affair. Whoever was home loved to get in on the rolling. My mom would lead us in making a huge pot of them, stuffed full with deliciously seasoned meat, rolled in a grape leaf drenched in lemon juice. We would eat off this Greek favorite for days, if they lasted that long! #stuffedgrapeleaves #recipe #mediterranean #greek #stuffed #lamb #beef #tradcookschool

Growing up, stuffed grape leaves were a family affair!

Whoever happened to be home loved to get in on the rolling. We all made a huge pot, and then ate them — breakfast, lunch, and dinner — for however long they lasted!

I’ve tweaked my mom’s original filling recipe just a bit by adding onions and swapping out white rice for brown.

Plan on an hour for rolling if you’re all by yourself, less if you have helpers! Halve the recipe if you don’t want to make so many. 🙂

3.46 from 22 votes
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Mediterranean Stuffed Grape Leaves {Dolmas}

Growing up, stuffed grape leaves were a family affair!

Whoever happened to be home loved to get in on the rolling. We all made a huge pot, and then ate them — breakfast, lunch, and dinner — for however long they lasted!

I've tweaked my mom's original filling recipe just a bit by adding onions and swapping out white rice for brown. Makes 60 to 70 rolls.

Course Appetizer, Side Dish
Cuisine Mediterranean
Author Wardee Harmon

Ingredients

For the filling:

  • 4 cups brown rice soaked for at least 1 hour, then drained and rinsed
  • 1 to 2 pounds meat venison, beef, or lamb, finely diced
  • 1/2 onion finely diced
  • 1/4 cup extra virgin olive oil extra virgin
  • 3/4 teaspoon pepper
  • 2 1/2 teaspoons sea salt
  • 3/4 teaspoon allspice
  • 3/4 teaspoon ground cinnamon

For the rolls:

  • 2 8 ounce grape leaves from a jar, drained and rinsed
  • 1 1/2 tablespoon lemon juice
  • sea salt to taste
  • pure water

Instructions

  1. Combine all filling ingredients and mix well in bowl. The meat and onions must be finely diced.

  2. Lay out a towel for blotting next to a clean work surface, such as a cutting board. Blot dry 1 grape leaf, then transfer to work surface, orienting it with the stem side facing toward you and the rough (veined) side up.
  3. Fill leaf with 1 teaspoon stuffing, spreading it out in a tube-shape perpendicular to the stem. Then fold bottom of grape leaf up over the stuffing, tucking in the stem. Then fold each side toward the middle.
  4. Roll tightly to make a tube about 3 inches long and 1/2 inch thick. Dimensions may vary depending on the size of your grape leaves. Adjust amount of filling accordingly, although realize that the filling will swell significantly as rice cooks. So don't overfill.
  5. As you finish each roll, transfer to a large stockpot, keeping the rolled edge down so it doesn't come undone. Repeat. Pack finished rolls tightly into layers in the pot.
  6. When all rolls are finished and in the pot, sprinkle with sea salt. Then drizzle lemon juice over all. Cover with water until about 1 or 2 inches over top of the rolls. Stack a plate inside the pot to keep rolls submerged and secure.
  7. Bring contents of pot to a boil. Reduce heat, cover, and let simmer for 1 hour. 

  8. Add water as necessary to ensure that rolls are completely covered during entire cooking time. After 1 hour, check a roll for doneness. The rice should be soft. Keep cooking until the rice is tender.

  9. When done, remove from heat. Drain the excess water. Gentle remove the rolls from pot to a serving platter or storage container. They will firm as they cool down.
  10. Finally, serve warm or cold, salting as desired! 

Recipe Notes

These are delicious dipped in cold, plain yogurt.

 

If there's any filling leftover, combine in a pot with twice as much water. Bring to a boil. Reduce heat, cover, then simmer for 1 hour. This makes a delicious seasoned meat and rice side dish!

Do you have any family cooking traditions? Will you try these Mediterranean Stuffed Grape Leaves?

This post featured in 60 Easy & Nourishing Picnic Recipes and 92 Nourishing Grill & Barbecue Dishes, Drinks, & Desserts.

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Appetizers Appetizers (Gluten-Free) Beans, Grains, & Vegetables Beans, Grains, & Vegetables (Gluten-Free) Celebrations Food Preparation Middle Eastern Foods Middle Eastern Foods (Gluten-Free) Recipes Side Dishes Side Dishes (Gluten-Free) Techniques & Tutorials

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Mona says

    December 22, 2006 at 10:54 pm

    How I wish I could try one they look wonderful!!! I am always so excited to see what you and the family are up too, these look wonderful..what do the leaves taste like?? warm hugs..do you add the meat raw?

    Reply
    • John says

      October 12, 2014 at 4:39 pm

      I would like to start a grape vine of my own so I can have fresh leaves to stuff. Could you tell me what type of grapes make the best leaves? I know that my family would look for green backed ones instead of the white backed ones.

      Thank you
      John

      Reply
    • Charles Wilson says

      April 18, 2019 at 8:42 am

      OH MY GOSH.. these are absolutely delicious!! I used to make them long time ago, and just yesterday was talking with friends and mentioned this and NOW.. with this just wonderful recipe, I will make them AGAIN! I just thank you so very much FOR sharing this recipe! I am old and I forgot the recipe, the “technique”, and NOW I have it again! THANK YOU!!

      Reply
      • Vicki Henry says

        April 18, 2019 at 1:37 pm

        You’re welcome Charles! We’re glad you enjoyed them.

        ~ Vicki, TCS Customer Success Team

        Reply
  2. mixednutts says

    December 23, 2006 at 5:33 pm

    Thank you, Wardee, for the pictures. I was wondering what they were from your last post. Do you eat the grape leaves, too, or just the filling?

    Reply
    • Shannon says

      December 3, 2014 at 11:48 am

      I’ve always eaten the whole thing, leaves and all.

      Reply
  3. writeathome says

    December 24, 2006 at 9:44 am

    Merry Christmas, Wardee! Your dolmas look wonderful, and I’m sure they taste great.

    Reply
  4. Wardee says

    December 24, 2006 at 7:29 pm

    Barbie, you do eat the grape leaves, too.

    Mona, I can’t tell you what they taste like except they are delicious! Different, though. Yes, you add the meat raw to the filling. Then it cooks while the rolls simmer.

    Reply
  5. Sylvia says

    December 25, 2006 at 9:26 am

    Wardee,
    These look great! Reminds me of my Grandmother. Isn’t it interesting how diverse cultures come up with some of the same foods and preparation methods? She cooked her rice first though. She also used grape leaves in her pickles 🙂
    Have a wonderful Christmas!
    Love
    Sylvia

    Reply
  6. Wardee says

    December 27, 2006 at 11:54 am

    Sylvia, that is interesting! I think it is wonderful that people found ways to use everything they could.

    Reply
  7. Michelle says

    January 12, 2007 at 1:26 pm

    Interesting! We have a local store that sells those grape leaves. I’ll have to stop in there one day and get some. *printing*…again. LOL

    Reply
  8. Wardee says

    January 12, 2007 at 2:31 pm

    Michelle — I’m upping the seasonings a bit after today’s batch. I’m sorry but pencil in some new amounts for the salt, pepper, cinnamon & allspice. You’ll really like these! They are best warm.

    Reply
  9. henjer says

    February 1, 2007 at 4:01 pm

    hi! Wardee Harmon,

    is possible you to show me any of the company who buys fresh grape leaves in there..
    i am from Xin Jiang,China.

    i would be highly appreciated!!
    hopefully,
    mukhtar.turdi

    henjer, I am really sorry I missed this question! I do not know what brand you’d be able to buy in China. Are there any Middle Eastern, Armenian or Mediterranean markets in your area? They would probably have some.

    Reply
  10. katherine says

    February 24, 2007 at 5:19 pm

    what kind of plant is used for this particular grape leaf… i want to grow the right grapes so i can eat the fruit and the leaf… we are organic home gardeners…

    Reply
    • Robina Slonina says

      February 16, 2016 at 6:29 am

      They are wild grape leaves… Side of the road at the forest preserves… Not the grapes that they coltivate for grapes….I can remember my dad picking them and my mom putting them up. They are growing on the back of our property in Florida… They will be ready I the early summer. But I just bought a jar at the middle eastern store…..

      Reply
  11. Wardee says

    February 26, 2007 at 8:58 am

    Katherine, that’s a good question! I believe that the leaves of any eating grape will do. Of course, the bigger the better. Perhaps you could ask at the nursery where you’ll be purchasing your plants for their advice. I’m sorry I can’t be of more help.

    Reply
  12. Thomas Hagopian says

    May 4, 2007 at 7:53 pm

    Wardee, The best and most popular grape leaf to use is the Thompson Seedless leaf. They are the most tender and easiest to pick and preserve for use throughout the year. Now is the time to pick them becasue they are the most tender. Pick them from the last 4 or 5 leaves on the shoots and about the size of your hand for the easiest rolling or stuffing. We are of Armenian heritage and grow our own grapes and pick our own leaves.

    Thank you, Thomas, for your information! How wonderful for you to have your own grapes and leaves. What do you do with the leaves?

    Reply
  13. Thomas Hagopian says

    May 6, 2007 at 6:15 pm

    We are basically raisin farmers in Fresno and Madera,CA. My wife picks leaves to jar and then she makes dolma thourghout the year. We make the meat (hot) and we make the olive oil dolma (cold). In fact my wife just taught some friends how to pick and preserve the leaves and make meat dolma yesterday.

    How fascinating! You live where my husband’s parents live (Clovis) and where we lived for about 8 years on and off. You and your wife are very blessed to farm a food from which you are able to use the fruit and the leaves for nourishment. Your friend is very blessed to be able to learn from your wife! Thanks for sharing, Thomas.

    Reply
  14. maya says

    July 2, 2007 at 4:06 pm

    Thanks to all for such a great thread! I make dolmas and here is a little of what I have learned.

    Any kind of grape leaf will do just fine. Next spring check out grape plants–you will be surprised how reasonable they are and then you will have your own growing in your back yard. Wild grape leaves work just fine too. If the leaf is older, just cut out the center spine which tends to be more fibrous.

    To use fresh or to freeze for later use I boil my leaves for one minute and then cool in a sink-full of cold water.

    I make only vegitarian dolmas, but I do use chicken stock to cook the rice. For flavor I use mint, onion, lemon rind, and dill or oregano. I put a few pinon nuts in too. Roll them up and cover with lemon juice and olive oil.

    If you would like a mint patch, it is easy to get one started. Mint roots VERY easily. You can buy a few stems at the market, put them in water for a few days (weeks?) and roots will start to grow. Then just plant them along side the house or in your garden.

    Maya, wow! Thank you for all the tips! Your vegetarian dolmas sound so delicious!

    Reply
  15. Marnie Hill says

    August 15, 2007 at 11:41 am

    I planted a grape vine last year and this year I’m able to have fresh grape leave for dolmas. Oh so much better. I have canned and frozen bags of grape leaves for use through out the year. I just want to mention that my syrian father is the person who taught my swedish mother to make dolmas. Dad’s mother and all the family use whole tomatoes and water in the cooking of these. We alway make them in the same pot as cabbage rolls. Makes a nice taste.

    I’m so impressed! How wonderful for you! You’re making me wish I had some of these and some cabbage rolls to eat tonight. With cukes and tomatoes in season right, we are having wonderful salads, and it would go so well together… I think it is awesome that your dad taught your mom how to make these. Thanks for sharing! -Wardee

    Reply
  16. Suzanne says

    September 18, 2007 at 9:01 am

    Hello there Wardee
    I was so excited to find your recipe for grape leaves. I’m Middle Eastern but was not brought up in my cluture so I know little about Middle Eastern food other then I love eatting it 🙂 My work is holding a pot luck for the end of the summer this friday and I plan on making them. Thanks Again!
    Suzanne

    Hi, Suzanne! Isn’t ME food just the best? Like you, I didn’t grow up completely in my culture. Holidays and family get togethers, yes, but not every day. I wish I’d paid more attention. But its never too late to learn! Have fun making these. I’d love to know how the potluck turns out.

    Reply
  17. Suzanne says

    September 24, 2007 at 8:28 am

    Hey Wardee
    I wanted to up date you with how the pot luck went. Everything turned out Great! I couldn’t of been happier. It took me awhile to get the rolling down but once I got the hang of it, it went a lot smoother. They turned out GREAT! everyone loved them and I know I will be making them again. Thanks Again for the Wonderful Recipe!
    Suzanne

    That is awesome, Suzanne! Thanks for letting me know. I know that the rolling can be tricky at first. I’m glad you stuck with it and got the hang of it.

    Reply
  18. Ingvild says

    October 21, 2007 at 12:52 pm

    Hello Wardee.
    I just came over you blog post when I searched for a recipe on dolmas as I am intending to make this sometime soon.
    Thanks for that. It really looks good 🙂

    Ingvild

    Reply
  19. bob says

    November 20, 2007 at 10:04 am

    where can I buy just the leaves in quantity?
    thanks

    In the grocery store, near the pickles, they come in jars. I think each jar has about 75 leaves. That’s the mezzeta brand that I’ve purchased before. If you want more than that, I’m not sure where to direct you. Perhaps a restaurant supply? -Wardee

    Reply
  20. Joyce says

    March 3, 2008 at 12:25 pm

    When eating Dolmas, do you eat the grape leaves as welll?

    Oh, yes! They are delicious! 😀

    Reply
  21. francesca says

    June 8, 2008 at 3:55 pm

    well i never ate grape leaves until i went to Egypt and honestly it was so good , so now every time i go to the arabian store iam forever buying them , so now i want to thank u for this recepie

    Reply
  22. dafish says

    July 23, 2008 at 12:49 pm

    my family loves grape leaves. does anyone know where to a vine. i used to have one at my old place. i tried to propagate another at my new place without any luck. it was an ornamental type. no fruit.

    Reply
  23. Heather says

    October 2, 2008 at 9:43 am

    My husband is Lebanese, and we make and eat these all the time. He makes them with pre-cooked rice, and no meat, and simmers them with sliced potato and tomatoes. All different variations are delicious! My question is, has anyone had any experience with canning these stuffed tasty treats? I don’t like the store-bought canned ones, and would love to be able to pop open a jar of homemade dolmas, or give as gifts this Xmas. Thanks for the recipe, Wardee. I am looking forward to years of grape leaf rolling with our first daughter, due in Feb ’09. What a delicious way to pass on our M E heritage!!

    Reply
    • Wardee says

      October 2, 2008 at 10:03 am

      Hi, Heather. I just saw a recipe the other day using the pre-cooked rice. So know exactly what you are talking about!

      Hopefully, someone will chime in and share whether or not these can be canned. I’ll also ask my mom and write again if she knows anything.

      Thanks for writing, Heather and congratulations on the upcoming birth of your daughter! Babies give me a thrill like no other. How precious!

      Reply
  24. Connie says

    February 14, 2009 at 12:46 am

    I am also looking for a grape vine variety that would produce tasty leaves. I live in an area that is about a zone 4 (cold winters, hot summers). I will check with my local nursery. Does it matter if you have grapeless vines as far as taste goes? I’m worried about having the grapes around since they attract yellow jackets which can be a problem where I live.

    Also, my Lebanese Grandma used to add some lamb rib bones with some meat on them to the pot while steaming them. I always figured that’s what everyone did….I’d never heard of putting potato’s in the pot. Tomates, yes, for sure. This thread is great! Thank you Wardee!

    Reply
    • Wardee says

      February 16, 2009 at 10:14 am

      Connie, that is something I don’t know. I suppose it depends on if grapeless leaves are edible? Probably your nursery would know this. I’m sorry I don’t.

      Like you, I am thankful for what people have shared! The lamb rib bones would give wonderful flavor! I have some lamb bones in the freezer and plans to make these soon — I will do what you shared. Thank you!

      Reply
  25. Wilson says

    March 17, 2009 at 1:40 pm

    March 2009: You can buy dolmas (vegeterian, with roasted red peppers) at Trader Joe’s and Whole Foods. They are approximately $2.XX-3.XX and the canned version at Whole Foods is $4.XX USD. Whole Foods even had their own deli housemade versions for $10.99 a pound, which came out to about $1 per dolmas. The taste between the fresh and canned/bottled is obvious, but not much different (one is just more saturated in olive oil/lemon juice). I found about dolmas just recently and was totally surprised at the mediterranean/middle east taste and how it’s similar to Italian and Asian tastes. I buy them often for lunch and dinner and eat them room temperature or microwave them for half a minute to warm them up. I am making my own to cater to my diet and allergy needs.

    Reply
  26. laney ;) says

    March 24, 2009 at 10:05 am

    hey im a 6th grader and I am supposed to make this!! Do you have any tips??? If so, just write down and i will check daily!! Really we are supposed to be making this!!! Please help me!!!

    love, Laney!!

    Reply
    • Wardee says

      March 24, 2009 at 12:25 pm

      Hi, Laney! You know, my post here includes all my tips and step by step instructions. I can’t think of anything else to add. Give it a go and let me know if you have any questions. Best wishes!

      Reply
  27. laney ;) says

    March 25, 2009 at 5:25 am

    Thank you very much Wardee!! I am very nervous!! Should I put diced onions in it?? Would it work with chicken?? Turkey??? Because I’m sure not everyone will enjoy lamb!! 😉

    Love, 6th grader Laney;)

    Reply
    • Wardee says

      March 25, 2009 at 7:02 am

      Laney, you can use chicken or beef, or turkey. That would work just fine. I think you should use the diced onions. They get cooked so they aren’t spicy when finished. Have fun!

      Reply
  28. laney ;) says

    April 3, 2009 at 5:24 am

    I sprained my ankle!! 🙁 But Im still gonna do the presantation!

    Reply
    • Wardee says

      April 5, 2009 at 5:37 pm

      Laney, I hope you have a swift recovery!

      Reply
  29. laney ;) says

    April 7, 2009 at 7:58 am

    hey i did make a really quick recovery! today we will be watching the asparagus presentation!

    laney;)

    Reply
  30. laney ;) says

    April 8, 2009 at 6:56 am

    the asparagus was yummy!!!! are there anyone out there that cooks them??

    love laney

    Reply
  31. laney ;) says

    April 28, 2009 at 6:19 am

    i made the grape leaves! they tasted great!!! im so glad it turned out well!

    love 6th grader Laney

    Reply
    • Wardee says

      April 28, 2009 at 6:33 am

      That’s fantastic, Laney! I’m so happy to hear this. And have you recovered from your injury?

      Reply
  32. Dascott says

    September 12, 2009 at 2:31 pm

    I’ve recently seen stuffed grape leaves at my local market. What I was wondering is, if using fresh leaves, do they need to be brined before cooking with. If not, what do they taste like? Is the taste similar to something else like spinach, collards, or perhaps kale?

    Reply
    • Wardee says

      September 12, 2009 at 2:59 pm

      Dascott – I don’t believe they need to be brined to use right away. A light steaming would make them pliable and rollable. You’d brine if you want to preserve them long-term. I can’t comment on what they taste like as I’ve only ever had brined or store-bought grape leaves.

      Reply
  33. Faith says

    October 23, 2009 at 12:45 pm

    Hi Wardee,
    Thanks for posting a recipe for one of my favorite treats! So good! We just found a nearly limitless number of wild grape leaves I’m going to harvest this weekend. You mentioned you’ve had brined leaves before. I have only had the canned variety before, I’m pretty sure, and I’m looking to recreate that sour flavor. Have you done the brining yourself? I’m wondering if there’s anything that would make a difference with the flavor while they are fermenting besides salt?
    I’m also wondering if I could do a quick vinegar pickle with some of them so I could use them quicker? Anyway, not sure if you’ve done any of this before but wanted to check. Thanks!

    Reply
    • Wardee says

      October 23, 2009 at 1:15 pm

      Faith – How wonderful that you’ll be gathering wild grape leaves! Awesome!

      I haven’t done the brining myself, but a friend gave me her home-brined leaves. They were wonderful! I have no expertise to offer, though. I can ask her how she did it and she if she knows anything special about flavors. But I want to specify that she brined the leaves, which I then used to this recipe. The dolmas themselves were not brined. I’ve not done that. I don’t know what you mean by “quick vinegar pickle”? Have fun!

      Reply
  34. Faith says

    October 23, 2009 at 1:39 pm

    Thanks, if you find out from her, I’d be very interested. About the vinegar pickling, I meant pickling the grape leaves in vinegar, not taking the time to ferment them in brine.

    Reply
  35. Wardee says

    October 23, 2009 at 4:33 pm

    Faith – She followed the isntructions in Nourishing Traditions for brining the grape leaves.

    Unfortunately, I don’t know anything about doing it the pickling way.

    I’m excited to hear how these wild grape leaves turn out for you!

    Reply
  36. Laura says

    August 7, 2010 at 10:24 am

    I’ve had some wild grapes growing in my yard and have been wondering what i could do with the leaves for years. So glad i found your blog. Thank you so much. I’m going to make my raw goat milk kefir right now so i can make them tomorrow with the whey. Thanks, they’ll be perfect for the greek Dinner I was making next week! Laura

    Reply
  37. Christy C. says

    November 8, 2010 at 7:40 pm

    I grew up outside of Fresno as well (Easton) and had many Armenian friends. I was blessed to be taught how to make these as a teen (although we just called them stuffed grape leaves.)

    I agree with the previous poster that the preferred grape variety in our area was Thompson Seedless. The leaves get to be huge. I have a jar in the pantry and may just have to whip some up for Thanksgiving…

    Reply
  38. Nancy says

    November 21, 2010 at 1:07 pm

    Where do you find the grape leaves in the jar make the dolmas?

    Reply
    • Wardee says

      November 21, 2010 at 1:38 pm

      Nancy — They’re usually in the pickles and olives aisle. Or at a middle eastern market with the canned/jarred foods.

      Reply
  39. TinaC says

    December 26, 2010 at 7:27 am

    Hi,

    I am Lebanese and make these using ground lamb for the filling, and also adding a bunch of garlic cloves and lamb bones to the pot while cooking. I wanted to mention that these also freeze beautifully, my freezer is always stocked with these for quick last minute meals.

    Reply
  40. Martha Bisharat says

    December 27, 2010 at 5:29 pm

    Hi Tina,

    I enjoyed your comment! I also put lamb bones into the pot, fill with the water and add an inverted lunch-sized plate on top of the rolls during the cooking, plus covering with a lid. My mother-in-law always insisted on the plate remaining inside the pot to insure the top layer of rolls cooking thoroughly. And then the way she would flip and wiggle the cooking grape leaves pot was always an amazement to me! (By now, fortunately, I have mastered doing it without burning myself on the steam or splattering hot water!)

    As for the garlic, my in-laws put garlic cloves and lemon for the rolled cabbage dish but not for the grape leaves. (They did put the lemon though) Not sure why they didn’t, because they sure used garlic for everything they cooked, just about! Do you eat your grapes leaves with laban (yogurt) on the side? I’m actually heating my milk right now to make a new batch of laban and labanee.

    I also like to freeze the rolls, but nowadays we just make them for special meals and they never last, nor am I on top of things to keep up (or keep ahead) either!

    Happy New Year! Martha (Wardee’s mom)

    Reply
  41. Susan says

    February 1, 2012 at 11:44 am

    Loved reading thru this thread. i saw some other hints on other sites, one calls for lining the bottom of pan with grape leaves, and steaming in mixture of lemon juice and chix stock. I’m gonna try making these soon. thanks for all the helpful info!!

    Reply
  42. Anni says

    February 8, 2014 at 3:14 pm

    I was going to ask if you eat the grape leaves too, so I was glad to see that question answered. They look so, so yummy! Dipped in homemade yogurt, these would be absolutely delicious.

    Reply
    • R.J. says

      August 4, 2014 at 12:51 am

      Yes Fresh Plain Yogurt is amazing with them. My Grandfather used to make his own fresh yogurt and grape leaves with only Lamb and rice, slat and pepper. I grew up on them and just got my mother to send me the recipe so I can make them here in Hong Kong. I make my own yogurt so just need to main item…..stuffed grape leaves.

      Reply
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Mediterranean Stuffed Grape Leaves {Dolmas} are one of my all-time favorite foods. When we had them growing up, it was a family affair. Whoever was home loved to get in on the rolling. My mom would lead us in making a huge pot of them, stuffed full with deliciously seasoned meat, rolled in a grape leaf drenched in lemon juice. We would eat off this Greek favorite for days, if they lasted that long! #stuffedgrapeleaves #recipe #mediterranean #greek #stuffed #lamb #beef #tradcookschool

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