Egyptian Stuffed Grape Leaves (and Assorted Veggies!)
July 5, 2010 in Dinner
A fellow blogger, Sabrina of RhodeyGirl Tests, is vacationing in Jordan, and she asked me to guest post on her blog once while she’s gone. Since she’s half Jordanian and I’m Egyptian, I figured a post about a Middle Eastern dish would be the most fitting choice 
As I mentioned in my post about stuffed calabacitas, Middle Easterners love to stuff different veggies – whether it be artichokes, squash, tomatoes, onions, peppers, or the now world-famous grape leaves! So, I decided to post about Egyptian Stuffed Peppers and Zucchini – check out the post I wrote there and let me know what you think!
To go along with that post on Rhodeygirl’s blog, I wanted to share another recipe with you: Egyptian Stuffed Grape Leaves (sometimes called vine leaves). Check it out, now on the Middle Eastern food & culture blog, midEATS, which I co-author with my friend Brenda!
Hi there, I am new to your blog, but have enjoyed reading your diverse recipes and passion for running. I have run 4 marathons, but I remember very well “psyching” myself up for my first 5k. I wish you the best as you consider racing and hope that you do. Running for me is one of the best parts of my day. Even on days that you don’t feel up to it, you know you will feel that much better once you’re done. Thanks for the posts and I look forward to reading more.
Hi there Tracy! Thanks for your encouraging comment! It’s exciting to read about motivated individuals like you who have made the journey from running 5Ks to marathons – I never cease to be impressed.
I remember struggling to finish a mile only a few weeks ago. Now I can do 3.5! It’s amazing what the body can be trained to do. 
Hopped over here from Sabrina’s site. What a fun surprise. I’ve always wondered how to make these. I love ordering them at Greek restaurants. I always thought they would be super hard to make but you make them look easy!
Hi Jenn, thanks for the sweet comment! Yes, grape leaves look much more challenging and time-consuming to make than they really are. I hope you try them, and let me know what you think! By the way, just checked out your site, and I love your dedication to finding time for fitness even with kids and a family.
Nice to meet you on here!
Hi Heba,
Excellent recipie of the egyptian stuffed grape leaves and you did a wonderful job showing step by step how to stuff and roll them:)
Here is the recipie for the Lebanese Stuffed Grape Leaves also known as Mihshi Waraq ‘Inab:
55-65 grape leaves 3-4″, fresh or canned
1 1b. lamb shoulder, finely chopped
1 cup uncooked rice
1/4 cup lemon juice
1/8 teaspoon cinnamon
1/8 allspice
salt and pepper to taste
The Lebanese don’t use onions in our recipie.
Rinse rice in cold water and drain. Add all ingredients, with the exception of lemon juice and leaves. Mix well.
Wilt leaves by rinsing a few at a time in hot water. (Hot water is kept near working area). Drain. Place a heaping teaspoon on edge of teh dull side of the leaf. Begin rolling as with jelly roll. After the first roll, fold in ends and continue rolling. This will be about 1/2″ to 3/4″ thick depending on the size of the leaf.
Place a few leaves in bottom of 2 1/2 quart pan to prevent sticking. Arrange rolls in compact rows and barely cover with water. Sprinkle a tablespoon of salt on top of the rolls and place a pottery plate over them so the rolls will remain firm and intact. Cover pan and cook on medium fire 15 minutes. Add lemon juice, lower heat and simmer for an additional 15 minutes. Unmold by placing plate over pan and invert. This is especially good with laban (yogurt). Serves six to eight.
Note: If stuffed grape leaves are barely covered with water, all water will be absorbed when ready to unmold.
Laban (Yogurt) Recipie:
1/2 gal. whole milk
2 tablespoons rawbi(a starter can be taken from commercial plain yogurt)
Several towels or cloths.
Place milk in a heavy pan and heat on low fire until it comes to a boil. Remove from fire. Pour into a serving bowl or jar. Cool to 115 degrees or when the little finger can be immersed in the milk to the count of ten.
Using a paper towel, absorb the separated liquid standing on the starter. Stir starter until smooth. Remove scum from heated milk. Add scum plus additional tablespoon of warm milk to starter. Blend well. Add starter mixture to warm milk and stir.
Cover bowl with plate. Place heavy towels completely around bowl to preserve heat. Let stand in a warm place overnight or for eight hours. Laban should not be disturbed during this time. Refrigerate for a couple of hours before using. Always save 2 tablespoons of yogurt, before using, and place in a covered jar as a rawbi for the next recipie.
If you have any questions please ask.
Thanks
Debby
Hey Debby, thanks so much for the detailed recipe for the Lebanese Stuffed Grape Leaves.
It’s pretty cool to see how similar dishes are made with slight differences and distinctions in different Middle Eastern cultures. And I love the homemade yogurt recipe! I really can’t wait to try it! 
I will let you know how it turns out. Thanks again!
Here is the recipie for the Cucumber-Yogurt Salad that is usually served with the Lebanese Stuffed grape leaves:
1 clove garlic, small
1 teaspoon salt
1 tablespoon dry mint
1 quart plain yogurt
2 cucumbers
Mash garlic with salt in a bowl. Add yogurt blending well. Peel and cut cucumbers in half lengthwise, then slice in thin half rounds. Add cucumbers and dry mint to yogurt mixture. Fold together gently. This is especially refreshing in the summer. Serves 4.
Hope you like it and please let me know what you think.
Debby
Hey Debby, great recipe for the cucumber-yogurt salad (or the tzatziki dressing, as the Greeks like to call it
. I made it several weeks ago and wrote about it on my blog. As you say, it’s very refreshing during the summer months. And also very easy and quick to make!
Nice posting!! Its amazing how we all make the same dish so differently. I always cook the ground beef with onions, garlic, parsley and tomato sauce before adding it to the raw rice. Then when I cook, I use 1/3 broth, 1/3 lemon juice, and 1/3 olive oil. This makes them pretty tangy, which is how I always like to eat them! I made them a few weeks ago, and took all tehse great pictures, but just havent gotten around to posting yet….some day!
Hope you’re well!
Best,
B
Hi Brenda! Thanks for the comment
Wow – this is the first time I hear about the meat being cooked with the other ingredients before mixing it with the uncooked rice! I’ll have to try it with the red sauce sometime – sounds like a delicious variation! Please post the recipe/pictures on your blog … I’d love to see! 
Hope you’re enjoying DC summer!
-Heba
[...] Coast was amazing!), but I also wanted them to taste some of my food. Before they arrived, I made stuffed grape leaves, stuffed green peppers, tzatziki, coleslaw and salad for dinner on the day they got to Chicago. For [...]