Stuffed Grape Leaves


  • 1 lb. ground beef
  • 1 cup uncooked long grain rice
  • 1 medium onion, chopped
  • 1 scant Tbsp. fresh garlic finely chopped
  • 1 cup crushed tomatoes
  • 1 1/4 tsp. pepper
  • 2 Tbsp. dried spearmint leaves
  • 1 jar of grapevine leaves
  • 2 cups water which is added to 2 Tbsp. tomato sauce


    1. Rinse grape leaves well to remove brine and place in a medium bowl.

    2. Lay grape leaves shiny side down on a flat work surface.

    3. Place about a tablespoon of meat mixture on the leaf.

    4. Fold sides in and roll, starting form the bottom of the leaf until it forms the shape of a miniature football. The finished domada should resemble a cigar shape.

    5. Reserve a few grape leaves and line the bottom of a heavy large saucepan or Dutch oven to prevent scorching.

    6. Arrange the stuffed grape leaves in a tight circular pattern and tope each layer with a few slices of lemon.

    7. Gently add the water mixture and cover with a heavy saucer or inverted plate, this stops the grape eaves from moving around and coming unwrapped while cooking.

    8. Bring to a boil and reduce heat, simmer for 20 minutes.

    9. Let stand 10 minutes before removing from pan.

    10. These may be served plain or topped with egg lemon sauce.

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