In the Kitchen: Stuffed Grape Leaves and Tabbouleh

Charlotte Mitri and Marlene Samra, of St. Mary’s Antiochian Orthodox Church,  joined The Rhode Show Friday to show us how to make their Stuffed Grape Leaves and Tabbouleh.

The Saint Mary’s 35th Annual Holiday Bazaar will be held Friday, Nov. 6 to Sunday, Nov. 8.


50 Fresh grape leaves, blanched
1 lb Ground lamb or beef
3/4 -1 Cup of uncooked rice
I/2 Cup of lemon juice (divided use)
Salt to taste
1/2 Teaspoon of Syrian pepper or allspice
1/4 Teaspoon of black pepper
4-5 Peeled cloves of garlic


Mix lamb, rice, 1/4 cup lemon juice, salt and peppers in bowl. Blend together by hand keeping mixture loose. Add a little water if it seems too dry.

Take one grape leaf at a time and flatten on a plate with the underside of the leaf facing you and the stem side of the leaf facing you. Put a small amount of mixture, about 1 tablespoon, on the leaf near the stem. Bring two sides of the leaf toward the middle and then roll from the stem up.

After rolling all grape leaves, place them in a pan all face down, tightly next to one another. Cover them with a heavy dish in order to keep the leaves from floating and moving during cooking. Add enough water to cover the grape leaves, as well as garlic (optional), and salt to taste. Bring to a boil over medium to high heat. Then add 1/4 cup lemon juice and lower heat to simmer. Cover and allow to simmer for 35-45 minutes.

Serve with plain yogurt and Syrian bread and lemon if desired.

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