How To Make Stuffed Grape Leaves With Lemon Sauce

You should find grape leaves in a jar filled with brine at your local supermarket. [1] X Research source Egyptian rice is a short-grain rice commonly used in Middle Eastern dishes and it “comes together easily. ”[2] X Research source

Traditionally, most people in the Middle East will use their hands to mix the ingredients together. However, if you have trouble mixing them with your hand, a spoon or a spatula will work just as well.

The grape leaf is roughly shaped like a triangle and should look like it is pointing away from you toward the front. [3] X Research source

The scoop size may vary depending on the leaf size. If it is a relatively small leaf, a smaller scoop would be needed.

Cooking all the different ingredients in the same pot allows you to retain and enrich the overall flavor.

Alternating between the lamb chops and stuffed grape leaves when stacking them in the cooking pot mixes all the different flavors together, giving it the authentic Lebanese taste and feel.

The plate should be 1-2 inches smaller in diameter compared to the pot. [4] X Research source

After 4 hours, if the sauce fills more than ¼ of the pot, turn up the heat and boil some of the sauce away for an extra 15 minutes until it reaches less than ¼ of the pot.

You can use a slotted spoon to transfer the grape leaves and lamb chops if you want to keep the sauce separate from the food.