{"id":2630,"date":"2015-01-25T07:43:31","date_gmt":"2015-01-25T07:43:31","guid":{"rendered":"http:\/\/52sundaydinners.com\/recipes\/?p=2630"},"modified":"2015-03-26T05:52:11","modified_gmt":"2015-03-26T05:52:11","slug":"mama-saras-stuffed-grape-leaves","status":"publish","type":"post","link":"http:\/\/52sundaydinners.com\/recipes\/mama-saras-stuffed-grape-leaves\/","title":{"rendered":"Mama Sara&#8217;s Stuffed Grape Leaves"},"content":{"rendered":"<p><a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/01-Stuffed-Syrian-Grape-Leaves-Dolmas.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2631\" title=\"01-Stuffed Syrian Grape Leaves-Dolmas\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/01-Stuffed-Syrian-Grape-Leaves-Dolmas-580x387.jpg\" alt=\"\" width=\"580\" height=\"387\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/01-Stuffed-Syrian-Grape-Leaves-Dolmas-580x387.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/01-Stuffed-Syrian-Grape-Leaves-Dolmas-300x200.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a>Fact: My mother is a saint.\u00a0 She was 100% Italian.\u00a0 My dad is 100% Syrian.\u00a0 She prepared this Syrian classic recipe of stuffed grape leaves for our family several time a year.\u00a0 This is the exact simple recipe that was captured by my brother Peter on January 1, 1998.\u00a0 He has had an interest in cooking since his Wonder Years.\u00a0 He literally captured Mama Sara&#8217;s ingredients and measured them as she prepared this meal on New Years Day in 1998.\u00a0 She did not have a written recipe she could give him.<\/p>\n<p>Stuffed Grape Leaves are simple and easy to prepare, but they are a labor of love.\u00a0 If you have follow 52 Sunday Dinners, you know I won&#8217;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.\u00a0 Stuffed Grape Leaves proves to be very easy.\u00a0 Just solicit a little help for the mixing and rolling process.\u00a0 It takes a little time.<\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 Ea &#8211; 16 oz. Jar of Grape Leaves, or fresh grape leaves<\/li>\n<li>2 Pound &#8211; Lean Ground Chuck, medium grind<\/li>\n<li>2.5 Teaspoons &#8211; Salt<\/li>\n<li>1.5 Tablespoons &#8211; Fine Ground Black Pepper<\/li>\n<li>5 Each &#8211; Medium Lemons, juiced<\/li>\n<li>2 Cups &#8211;\u00a0 White Rice<\/li>\n<\/ul>\n<p><a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/03-Ingredients-for-Stufffed-Grape-Leaves.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2636\" title=\"03-Ingredients for Stufffed Grape Leaves\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/03-Ingredients-for-Stufffed-Grape-Leaves-580x435.jpg\" alt=\"\" width=\"580\" height=\"435\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/03-Ingredients-for-Stufffed-Grape-Leaves-580x435.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/03-Ingredients-for-Stufffed-Grape-Leaves-300x225.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/p>\n<h2>Preparation<\/h2>\n<ol>\n<li>Rinse leaves in cold water to remove salt.<\/li>\n<li>Juice 4 lemons and combine all ingredients (other than the leaves and one lemon) in a mixing bowl.\u00a0 It is not necessary to precook the rice or the ground chuck. <a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/04-Juicing-Lemons-for-Stufffed-Grape-Leaves.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2635\" title=\"04-Juicing Lemons for Stufffed Grape Leaves\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/04-Juicing-Lemons-for-Stufffed-Grape-Leaves-580x431.jpg\" alt=\"\" width=\"580\" height=\"431\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/04-Juicing-Lemons-for-Stufffed-Grape-Leaves-580x431.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/04-Juicing-Lemons-for-Stufffed-Grape-Leaves-300x223.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/li>\n<li>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.<\/li>\n<li>Roll!<\/li>\n<li>Place rolled grape leaves in pan. <a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/05-Stuffed-Syrian-Grape-Leaves-Dolmas-ready-to-cook.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2637\" title=\"05 -Stuffed Syrian Grape Leaves-Dolmas ready to cook\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/05-Stuffed-Syrian-Grape-Leaves-Dolmas-ready-to-cook-580x435.jpg\" alt=\"\" width=\"580\" height=\"435\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/05-Stuffed-Syrian-Grape-Leaves-Dolmas-ready-to-cook-580x435.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/05-Stuffed-Syrian-Grape-Leaves-Dolmas-ready-to-cook-300x225.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/li>\n<li>Slice the 5th lemon and place on top of the top layer.<\/li>\n<li>Cover lemons and grape leaves with a small plate, inverted to hold the grape leaves in place<\/li>\n<li>Fill pan with just enough water so the grape leaves are barely covered.<\/li>\n<li>Cover with tight fitting lid and cook at a simmer (barely boiling) for 35-40 minutes.\u00a0 <a href=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/06-Stuffed-Syrian-Grape-Leaves-Dolmas-on-the-stove.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-2638\" title=\"06-Stuffed Syrian Grape Leaves-Dolmas-on the stove\" src=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/06-Stuffed-Syrian-Grape-Leaves-Dolmas-on-the-stove-580x435.jpg\" alt=\"\" width=\"580\" height=\"435\" srcset=\"http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/06-Stuffed-Syrian-Grape-Leaves-Dolmas-on-the-stove-580x435.jpg 580w, http:\/\/52sundaydinners.com\/recipes\/wp-content\/uploads\/2015\/01\/06-Stuffed-Syrian-Grape-Leaves-Dolmas-on-the-stove-300x225.jpg 300w\" sizes=\"auto, (max-width: 580px) 100vw, 580px\" \/><\/a><\/li>\n<\/ol>\n<h3>Feeds 8 adults and a bunch of grandkids that can&#8217;t believe that the leaves from a grapevine could tastes so good!<\/h3>\n<p>Note 1: Top photo is shown with Baked <a href=\"http:\/\/52sundaydinners.com\/recipes\/kibbie-a-middle-eastern-favorite-kebbeh\/\" target=\"_blank\">Kibbie <\/a>and <a href=\"http:\/\/52sundaydinners.com\/recipes\/tabouleh-salad-greek-taboulleh\/\" target=\"_blank\">Tabouleh <\/a>also available on 52SundayDinners.com.\u00a0 That trinity is a grand slam!<\/p>\n<p>Note 2: My Aunt Lilly Ellis of Monroe, Louisiana claimed to be the reigning champ of grape leaves.\u00a0 She grew her own grape leaves and often had them in her freezer, ready for any occasion.\u00a0 During my college years in Monroe, she was like a Grape Leaf Godmother to me!\u00a0 God bless her soul!<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Fact: My mother is a saint.\u00a0 She was 100% Italian.\u00a0 My dad is 100% Syrian.\u00a0 She prepared this Syrian classic recipe of stuffed grape leaves for our family several time a year.\u00a0 This is the exact simple recipe that was captured by my brother Peter on January 1, 1998.\u00a0 He has had an interest in [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":2631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,5],"tags":[],"class_list":["post-2630","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-past-meals"],"_links":{"self":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/2630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/comments?post=2630"}],"version-history":[{"count":12,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/2630\/revisions"}],"predecessor-version":[{"id":2726,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/posts\/2630\/revisions\/2726"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/media\/2631"}],"wp:attachment":[{"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/media?parent=2630"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/categories?post=2630"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/52sundaydinners.com\/recipes\/wp-json\/wp\/v2\/tags?post=2630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}