Lebanese Stuffed Grape Leaves

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Begin by rinsing the grape leaves under cold water to remove excess brine. Set them aside to drain.

Ingredients quick view

1 jar (16 oz) grape leaves, rinsed

1 cup uncooked rice (preferably short-grain)

1 lb ground lamb

1 onion, finely chopped

2 tablespoons olive oil

1 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon black pepper

2 cups chicken broth

1/4 cup pine nuts, toasted

1/4 cup chopped fresh mint (optional)

2 tablespoons lemon juice

Make sure to rinse the grape leaves well to remove excess salt before using.

If the grape leaves are too tough, blanch them in boiling water for a couple of minutes before stuffing.

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