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Early June in NJ brings the bloom of so many beautiful flowers, as well as soft, new leaves on grapevines. My daughter and I harvested these leaves at a nearby stream for this recipe! This version of stuffed grape leaves combines lamb with tart lemon, soft rice, and bold flavors like allspice and garlic. The dish is completed with a side of dairy free yogurt sauce and hummus.

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 30

Ingredients

filling

1 lb Ground Lamb
1.5 cups Jasmine Rice, pre cooked
1 Tbsp ground Allspice
1 Tbsp Garlic Powder
0.5 Tbsp Himalayan Pink Salt
2 Tbsp Mint Leaves, chopped, fresh

cooking broth

1 cup Hot Water
.5 cups Lemon Juice
10 cloves Garlic
2 whole Lemon, skin only
1 Tbsp Olive Oil

dipping sauce

0.5 cup Coconut Milk Yogurt, plain, Culina brand
0.5 tsp Garlic Salt
0.5 tsp dried Dill

leaves

30 whole Grape Leaves

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

- combine lamb, rice, and spices.
- spoon 1/2 - 1 tbsp of mixture into each grape leaf and roll tightly
- sautee garlic in a medium pot or Dutch oven.
- add rolled leaves into the pot so they are close together.
- add lemon juice, water, additional garlic and lemon skins.
- boil on medium heat for 30 minutes.
- tip* place an oven safe dish directly on top of leaves while cooking so they are less likely to unroll*
- allow to cook then drain remaining liquid.
- serve with a drizzle of extra olive oil, salt, lemons wedges, and yogurt sauce or hummus.
- enjoy!

Notes

Here's a great youtube video i found that helps you to identify the best grape leaves to harves: https://www.youtube.com/watch?v=OwR07qXXt-Q

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	94
Fat:	3 g
Carbohydrates:	12 g
Protein:	5 g
Cholesterol:	8 g
Sodium:	109 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.