Grape Leaves Aleppo

Recipe View 20 mins Prepare the filling: Soak the rice in cold water for 15 minutes, then drain thoroughly. In a large bowl, combine the ground lamb, drained rice, allspice, salt, and black pepper. Mix well until all ingredients are evenly distributed. (Prep time: 20 minutes)

Recipe View 45 mins Stuff the grape leaves: Lay a grape leaf flat, vein-side up. Place about 1 tablespoon of the meat mixture in the center of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides. Roll the leaf tightly from the bottom to the top, forming a small, compact roll. (Prep time: 45 minutes)

Recipe View 15 mins Arrange and cook: Line the bottom of a large pot with a few extra grape leaves to prevent sticking. Arrange the stuffed grape leaves tightly in the pot in layers, seam-side down. Scatter the sliced garlic between the layers. Add enough water to cover the rolls completely, then pour in the lemon juice. Add the kalamata olives for extra flavor. Place a heat-proof plate on top of the rolls to keep them submerged during cooking. (Prep time: 15 minutes)

Recipe View 1 hrs 15 mins Simmer: Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 1 hour and 15 minutes, or until the rice is tender and the grape leaves are cooked through. Taste the rice to check for doneness. If needed, cook for a further 10-15 minutes. (Cook time: 1 hour 15 minutes)

Recipe View 30 mins Rest and serve: Once cooked, remove the pot from the heat and let the grape leaves sit in the cooking liquid for at least 30 minutes to allow the flavors to meld. This also helps them firm up. Serve warm or at room temperature. (Rest time: 30 minutes)