Mama Sara’s Stuffed Grape Leaves

Fact: My mother is a saint.  She was 100% Italian.  My dad is 100% Syrian.  She prepared this Syrian classic recipe of stuffed grape leaves for our family several time a year.  This is the exact simple recipe that was captured by my brother Peter on January 1, 1998.  He has had an interest in cooking since his Wonder Years.  He literally captured Mama Sara’s ingredients and measured them as she prepared this meal on New Years Day in 1998.  She did not have a written recipe she could give him.

Stuffed Grape Leaves are simple and easy to prepare, but they are a labor of love.  If you have follow 52 Sunday Dinners, you know I won’t always post the easiest recipe, but I do strive to post authentic, healthy recipes that will be enjoyed by your family using natural ingredients.  Stuffed Grape Leaves proves to be very easy.  Just solicit a little help for the mixing and rolling process.  It takes a little time.

Ingredients

  • 1 Ea – 16 oz. Jar of Grape Leaves, or fresh grape leaves
  • 2 Pound – Lean Ground Chuck, medium grind
  • 2.5 Teaspoons – Salt
  • 1.5 Tablespoons – Fine Ground Black Pepper
  • 5 Each – Medium Lemons, juiced
  • 2 Cups –  White Rice

Preparation

  1. Rinse leaves in cold water to remove salt.
  2. Juice 4 lemons and combine all ingredients (other than the leaves and one lemon) in a mixing bowl.  It is not necessary to precook the rice or the ground chuck.
  3. Place one or two layers of grape leaves in the bottom of a Dutch oven or extra large saucepan to prevent the bottom row of grape leaves from sticking to the pan.
  4. Roll!
  5. Place rolled grape leaves in pan.
  6. Slice the 5th lemon and place on top of the top layer.
  7. Cover lemons and grape leaves with a small plate, inverted to hold the grape leaves in place
  8. Fill pan with just enough water so the grape leaves are barely covered.
  9. Cover with tight fitting lid and cook at a simmer (barely boiling) for 35-40 minutes. 

Feeds 8 adults and a bunch of grandkids that can’t believe that the leaves from a grapevine could tastes so good!

Note 1: Top photo is shown with Baked Kibbie and Tabouleh also available on 52SundayDinners.com.  That trinity is a grand slam!

Note 2: My Aunt Lilly Ellis of Monroe, Louisiana claimed to be the reigning champ of grape leaves.  She grew her own grape leaves and often had them in her freezer, ready for any occasion.  During my college years in Monroe, she was like a Grape Leaf Godmother to me!  God bless her soul!

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