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Aleppo-Style Stuffed Grape Leaves

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PREP TIME
45 min
COOKING TIME
75 min
TOTAL TIME
120 min
SERVINGS
32 servings
Dinner Syrian
Aleppo-Style Stuffed Grape Leaves
Ingredients
  • 1 cup uncooked white rice
  • 2 pounds ground lamb
  • 1 tablespoon ground allspice
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 (16 ounce) jars grape leaves, drained and rinsed
  • 6 cloves garlic, sliced
  • 1 cup lemon juice
  • 2 kalamata olives
Instructions
1
Combine rice with cold water in a bowl, then discard excess liquid. In another bowl, combine ground lamb, rice, allspice, salt, and pepper, mixing until everything is fully incorporated.
2
Place a small amount of the lamb mixture onto the center of each grape leaf, then fold one edge over and tuck in the sides before rolling the leaf into a neat package.
3
Arrange the rolled grape leaves in a large container, covering each layer with slices of garlic to prevent sticking.
4
Add just enough water to the pot to cover the grape leaves, followed by a splash of lemon juice for added flavor.
5
Place a plate on top of the grape leaves to keep them submerged in water, then bring the mixture to a rolling boil.
6
Reduce heat and let simmer for 1 hour and 15 minutes, allowing the flavors to meld together.
7
Check on the rice for doneness and adjust seasoning as needed, taking into account that the grape leaves will be more flavorful after a period of time.
8
Serve and indulge in this delicious, slow-cooked dish.