Jordanian Stuffed Grape Leaves


Most Middle East countries cook and eat the same dishes but each country have a twist on how it's prepared, This is the very popular "Jordanian" stuffed grape leaves recipe the way we make it in Jordan... NOTE: this is the vegi version without ground beef...


  • vine leaves fresh picked from your backyard grape vine or (a 500g Jar found at grocery stores)
  • 5 cups of water
  • 1 1/2 cup rice washed
  • 5 gloves of garlic cut in half
  • 1 cup parsley chopped
  • 1/2 cup mint leaves chopped
  • 4 small tomatoes chopped
  • 4 small onions chopped
  • 1/2 cup olive oil
  • 3/4 cup lemon juice
  • 10 sun dried tomatoes
  • salt

Preparation 60 minutes

  • Bring water to boil add grape leaves to boiling water for 1-2 minutes remove grape leaves from water and set aside to cool Combine chopped onions, tomatoes, parsley, mint leaves, olive oil, lemon juice, rice, and salt together and mix well.
  • on a flat surface spread out each grape leave and put a spoonful of the stuffing on it fold the sides of the leave then roll it as tight as possible (be careful as grape leaves are tender and will rip easily) at the bottom of a ban arrange the sundried tomatoes to cover the buttom of the pan pour 2 tbs of cooking oil on the top of the sundried tomatoes arrange the grape leaves in lyers while arranging the leaves make sure to put the garlic pieces in between and on the top of the layers.
  • fill the pan with enough water to cover the grape leaves you will need something heavy to cover the leaves with such as a heavy ceramic plate, this will prevent the leaves from floating and opening, the ceramic plate must be smaller than the pan but large enought to cover most of the top layer of the leaves and to add pressure cook on medium heat for about an hour or untill done.
  • Serve with plain yougurt or by itself Enjoy this time consuming but very popular and delecious dish.