Papadakis Stuffed Grape Leaves

These Papadakis Stuffed Grape Leaves offer a rich, aromatic experience with a blend of ground lamb, fresh mint, parsley, and toasted pine nuts. The savory filling is wrapped in tender grape leaves and slow-baked until the flavors meld beautifully. The addition of lemon juice provides a bright acidity that cuts through the richness of the meat, while oregano adds a classic Mediterranean warmth. This dish is perfect for gatherings, potlucks, or as an elegant appetizer for a dinner party. The tender texture of the leaves contrasts nicely with the hearty filling, making every bite satisfying. Its a comforting yet sophisticated dish that brings home-style flavor to your table.

Cooking Method: Baking

Cuisine: Mediterranean

Courses: Appetisers

Difficulty: Intermediate

Servings: 8

Calories: 558.1

Dietary: Gluten-free

Description

These Papadakis Stuffed Grape Leaves offer a rich, aromatic experience with a blend of ground lamb, fresh mint, parsley, and toasted pine nuts. The savory filling is wrapped in tender grape leaves and slow-baked until the flavors meld beautifully. The addition of lemon juice provides a bright acidity that cuts through the richness of the meat, while oregano adds a classic Mediterranean warmth. This dish is perfect for gatherings, potlucks, or as an elegant appetizer for a dinner party. The tender texture of the leaves contrasts nicely with the hearty filling, making every bite satisfying. Its a comforting yet sophisticated dish that brings home-style flavor to your table.

Ingredients

1 1/2 pound Ground lamb
1/2 cup Olive oil
1 large Yellow onion, finely chopped
1/2 teaspoon Oregano
1 bunch Parsley, chopped
1/2 teaspoon Salt
1 bunch Fresh mint, chopped
1/2 teaspoon Pepper
1 cup Pine nuts
1 jar Grape leaves
1/2 cup Fresh lemon juice
as needed Water

Directions

1
Preheat the oven to 350F (175C).
2
In a large bowl, combine the ground lamb, chopped onion, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix thoroughly with your hands until all ingredients are well incorporated.
3
Wash the grape leaves and remove the tough stems if necessary.
4
Lay a grape leaf flat on a clean surface, vein-side up.
5
Place approximately 3 ounces of the lamb mixture in the center of the leaf.
6
Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly towards the top to encase the mixture completely.
7
Repeat the rolling process until all the meat mixture is used.
8
Line the bottom of a large baking dish with about 10 unwrapped grape leaves to prevent sticking.
9
Arrange the stuffed grape leaves in the dish, packing them tightly together in a single layer.
10
Pour enough water into the dish to just cover the stuffed leaves.
11
Cover the dish with foil and bake for 1 hour, or until the leaves are tender and the meat is cooked through.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 558.1kcal

% Daily Value *
Total Fat 36.1g56%
Saturated Fat 15.4g77%
Cholesterol 165.1mg56%
Sodium 125.2mg6%
Total Carbohydrate 14.2g5%
Dietary Fiber 2.2g9%
Sugars 7.7g
Protein 44.0g88%

* 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

If using fresh grape leaves, blanch them in boiling water for 5 minutes before stuffing. If using jarred leaves, rinse them well under cold water to remove excess brine.

You can substitute ground beef or turkey for the lamb, though the flavor profile will be slightly different.

For a richer flavor, toast the pine nuts in a dry pan until golden before adding them to the mixture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a splash of water to prevent drying out.

Keywords: stuffed grape leaves, dolmas, lamb recipe, mediterranean appetizer, greek food, herb stuffing, pine nuts, mint parsley, baked dolmas, party food, lemon lamb, olive oil, grape leaves, meat rolls, traditional recipe

Read it online: https://www.chefs-mate.com/recipe/papadakis-stuffed-grape-leaves-2/