This classic Mediterranean dish features tender grape leaves stuffed with a savory blend of ground lamb, aromatic herbs, and crunchy pine nuts. The combination of fresh mint, parsley, and bright lemon juice creates a vibrant, herbaceous flavor profile that cuts through the richness of the meat. Slow-baked until tender, these dolmades offer a delicate texture and sophisticated taste, making them an elegant addition to any meal. Perfect for serving as an appetizer at dinner parties, a light main course, or a flavorful side dish during holiday gatherings. They are equally delicious served warm from the oven or chilled, making them ideal for meal prep and potlucks.
Papadakis Stuffed Grape Leaves
Description
This classic Mediterranean dish features tender grape leaves stuffed with a savory blend of ground lamb, aromatic herbs, and crunchy pine nuts. The combination of fresh mint, parsley, and bright lemon juice creates a vibrant, herbaceous flavor profile that cuts through the richness of the meat. Slow-baked until tender, these dolmades offer a delicate texture and sophisticated taste, making them an elegant addition to any meal. Perfect for serving as an appetizer at dinner parties, a light main course, or a flavorful side dish during holiday gatherings.Ingredients
Directions
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Rinse the grape leaves thoroughly under cold water and pat dry. Remove any tough stems.
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In a large bowl, combine the ground lamb, finely chopped onion, chopped parsley, chopped mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper.
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Mix the ingredients thoroughly with your hands until evenly combined.
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Lay a grape leaf flat on a clean surface, shiny side down, with the stem end facing toward you.
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Place approximately 1 tablespoon (about 3 ounces total per leaf if using larger leaves, adjust to fit) of the lamb mixture in the center of the leaf.
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Fold the stem end over the filling, then fold in the left and right sides.
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Roll the leaf tightly away from you to encase the filling completely.
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Repeat the rolling process until all the meat mixture is used.
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Line the bottom of a large baking dish with about 10 grape leaves to prevent sticking.
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Arrange the stuffed grape leaves seam-side down in the dish, packing them tightly together.
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Pour enough water over the leaves to cover them completely.
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Cover the dish with foil and bake for 1 hour, or until the grape leaves are tender and the filling is cooked through.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 904.8kcal
- % Daily Value *
- Total Fat 68.2g105%
- Saturated Fat 19.9g100%
- Cholesterol 165.1mg56%
- Sodium 2567.3mg107%
- Total Carbohydrate 33.8g12%
- Dietary Fiber 9.2g37%
- Sugars 7.7g
- Protein 46.1g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Grape Leaf Preparation: If using fresh grape leaves, blanch them in boiling water for a few minutes before stuffing. If using jarred leaves, rinse them well to remove excess brine.
Storage and Reheating: Stuffed grape leaves can be stored in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. Reheat gently in the oven or microwave.
Variations: For a vegetarian version, substitute the lamb with a mixture of cooked rice, lentils, and mushrooms. You can also add a pinch of cinnamon or allspice for a warmer flavor profile.
Serving Suggestion: Serve warm or at room temperature with a side of yogurt sauce or a squeeze of fresh lemon juice.
