Albanian Stuffed Grape Leaves

Ingredients

• 1 jar grape leaves (about 40 leaves) 1 jar grape leaves (about 40 leaves)
• 1 cup (200g) rice 1 cup (200g) rice
• 1/2 lb (225g) ground beef 1/2 lb (225g) ground beef
• 1/2 lb (225g) ground lamb 1/2 lb (225g) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 2 tablespoons (8g) fresh mint, chopped 2 tablespoons (8g) fresh mint, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the grape leaves under cold water to remove any brine or excess salt. Place them in a large bowl and cover with boiling water. Let them soak for 10 minutes, then drain and set aside.
2. 2.
   In a large mixing bowl, combine the rice, ground beef, ground lamb, onion, garlic, parsley, mint, paprika, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a grape leaf and place it flat on a clean surface, vein side up. Trim off the stem if necessary. Spoon about 1 tablespoon of the filling onto the center of the leaf, near the stem end.
4. 4.
   Fold the sides of the leaf over the filling, then roll it tightly from the stem end towards the tip, similar to rolling a burrito. Repeat with the remaining grape leaves and filling.
5. 5.
   Place the stuffed grape leaves in a large pot, seam side down, in a single layer. Drizzle the olive oil over the grape leaves.
6. 6.
   Pour the chicken or vegetable broth into the pot, ensuring that the grape leaves are fully submerged. If needed, add more broth or water.
7. 7.
   Cover the pot and bring it to a gentle simmer over medium-low heat. Cook for 45 minutes to 1 hour, or until the rice is tender and the flavors have melded together.
8. 8.
   Once cooked, remove the pot from the heat and let the grape leaves cool slightly before serving. Serve warm or at room temperature with lemon wedges on the side.

Treat your ingredients with care...

• Grape leaves — Ensure that the grape leaves are rinsed well to remove any excess salt or brine. Soaking them in boiling water helps soften them for easier rolling.
• Ground beef and lamb — Use lean ground meat for a healthier option. If desired, you can substitute one type of meat for the other or use all beef or all lamb.
• Fresh herbs — Opt for fresh parsley and mint to maximize the flavor. If fresh herbs are not available, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To prevent the grape leaves from tearing while rolling, blanch them in boiling water for a few seconds before using.
• If you prefer a vegetarian version, you can replace the ground meat with cooked lentils or mushrooms for a delicious alternative.
• Serve the stuffed grape leaves with a dollop of Greek yogurt or tzatziki sauce for added creaminess.
• Leftover stuffed grape leaves can be refrigerated and enjoyed the next day, either cold or reheated.
• Experiment with different spices and herbs to customize the flavor of the filling according to your preference.

Serving advice

Serve the Albanian Stuffed Grape Leaves as an appetizer or a main course. They pair well with a fresh salad, hummus, or tabbouleh. Garnish with lemon wedges for a tangy burst of flavor.

Presentation advice

Arrange the stuffed grape leaves on a platter, neatly rolled and stacked. Drizzle some olive oil over the top and sprinkle with fresh herbs for an attractive presentation. Serve with lemon wedges on the side for guests to squeeze over the grape leaves.