Ingredients
- 26 Grape leaves plus more to line the bottom of the pan
- 1 tbsp Butter
- 1 tbsp Extra-virgin olive oil
- 1/4 cup Onion minced
- 12 oz Ground beef use as needed in order to fill grape leaves
- 2 tbsp Fresh cilantro chopped
- 2 tbsp Fresh basil chopped
- 1 tbsp Fresh mint chopped
- 1/2 tbsp Ground cumin
- 2 cups Chicken broth or more depending on the size of your pan
- 1 Pita bread
Sauce
- 2 tbsp Greek yogurt
- 1 tbsp Mayonnaise
- 1/2 tsp Lemon juice
- 1 clove Garlic grated
Instructions
- Take grape leaves out of the jar, and rinse well. Remove stems. Use any torn leaves for lining the pan later.
- Add butter and olive oil to a medium pan over medium high heat. When butter is melted add onion and cook, stirring, until translucent and just starting to brown, set aside to allow to cool slightly.
- In a bowl, combine beef, cooked onion, chopped herbs, cumin, salt, and pepper.
- On a clean working surface, place a grape leaf shiny side down. Put about 1 tablespoon of the beef mixture in the middle of the leave, closer to the stem. Fold the bottom part of the leaf, covering the filling. Then fold two sides over and roll the leaf up. Repeat with all the remaining leaves and filling.
- Line the bottom of a large pan with grape leaves. Place the stuffed grape leaves on top, close to each other. (You can make two layers if needed.) Add broth to barely cover the stuffed grape leaves.
- Place an inverted plate or a smaller lid on top to prevent them from floating and unwrapping.
- Bring to a boil, then immediately reduce heat to a gentle simmer for about 45 minutes.
- Remove from heat and let stand for 15 minutes.
- For the sauce: Whisk all the ingredients in a bowl. Season with salt and pepper to taste.
- Heat a nonstick pan on medium heat. Warm the pita on both sides to a light golden brown. Then cut into wedges.
- Serve 8 stuffed grape leaves per portion with sauce and pita. (Reserve the remaining stuffed grape leaves for breakfast later in the week)
Nutrition
Calories: 289kcal | Carbohydrates: 13g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 169mg | Potassium: 268mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4348IU | Vitamin C: 6mg | Calcium: 102mg | Iron: 2mg
Stuffed Grape Leaves
Ingredients
- 26 Grape leaves plus more to line the bottom of the pan
- 1 tbsp Butter
- 1 tbsp Extra-virgin olive oil
- 1/4 cup Onion minced
- 12 oz Ground beef use as needed in order to fill grape leaves
- 2 tbsp Fresh cilantro chopped
- 2 tbsp Fresh basil chopped
- 1 tbsp Fresh mint chopped
- 1/2 tbsp Ground cumin
- 2 cups Chicken broth or more depending on the size of your pan
- 1 Pita bread
Sauce
- 2 tbsp Greek yogurt
- 1 tbsp Mayonnaise
- 1/2 tsp Lemon juice
- 1 clove Garlic grated
Instructions
- Take grape leaves out of the jar, and rinse well. Remove stems. Use any torn leaves for lining the pan later.
- Add butter and olive oil to a medium pan over medium high heat. When butter is melted add onion and cook, stirring, until translucent and just starting to brown, set aside to allow to cool slightly.
- In a bowl, combine beef, cooked onion, chopped herbs, cumin, salt, and pepper.
- On a clean working surface, place a grape leaf shiny side down. Put about 1 tablespoon of the beef mixture in the middle of the leave, closer to the stem. Fold the bottom part of the leaf, covering the filling. Then fold two sides over and roll the leaf up. Repeat with all the remaining leaves and filling.
- Line the bottom of a large pan with grape leaves. Place the stuffed grape leaves on top, close to each other. (You can make two layers if needed.) Add broth to barely cover the stuffed grape leaves.
- Place an inverted plate or a smaller lid on top to prevent them from floating and unwrapping.
- Bring to a boil, then immediately reduce heat to a gentle simmer for about 45 minutes.
- Remove from heat and let stand for 15 minutes.
- For the sauce: Whisk all the ingredients in a bowl. Season with salt and pepper to taste.
- Heat a nonstick pan on medium heat. Warm the pita on both sides to a light golden brown. Then cut into wedges.
- Serve 8 stuffed grape leaves per portion with sauce and pita. (Reserve the remaining stuffed grape leaves for breakfast later in the week)
Nutrition
Calories: 289kcalCarbohydrates: 13gProtein: 13gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 49mgSodium: 169mgPotassium: 268mgFiber: 2gSugar: 2gVitamin A: 4348IUVitamin C: 6mgCalcium: 102mgIron: 2mg
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