Stuffed Grape Leaves with Lemon Yogurt {Food Matters Project}

I am REALLY excited about this week’s Food Matters Project recipe!  This week Keely Marie chose the recipe for stuffed cabbage rolls.  Perfect recipe for getting in the mood for St. Patrick’s Day!  Only problem is I’m not a big fan of cooked cabbage anything.  Hubby and I talked it out and considered making stuffed cabbage rolls, but it just wasn’t my thing and I wasn’t excited about making them.  Then, my brilliant husband suggested I try his mom’s stuffed grape leaves!  Such a smart one, I should really keep him around for awhile!

So now I had a daunting task in front of me.  My mother-in-law is a fantastic cook especially for her own native recipes that were passed down from her mother.  And my husband is a huge fan of Lebanese food so my version HAD TO BE good.  No pressure or anything.

Well, I did it!  Start the music, pull on your dancing shoes and poor me some bubbly…I did it!  I did my best to replicate her recipe (without the exact ingredients or measurements) and even my hubby said they taste as good! Like whoa!  I can’ tell you how happy this makes me!

My husband’s family recipes are important me to learn and hopefully to pass on to our children on day (don’t get excited mom, I said “one day” not today).  Some of his favorite dishes are the traditional Lebanese dishes his mom makes so this one was really important to me.

Of course my re-makes will never be as good as her originals, but that is why she is the best at making them!

Stuffed Grape Leaves
1 jar grape leaves packed in brine
1/2 lb ground beef
1 small onion, diced
1 tbsp. olive oil
3/4 c brown rice
1/2 tsp garlic powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp black pepper
2 c beef broth
1/4 c lemon juice
1/4 tsp lemon zest
1/2 c plain greek yogurt (I used Chobani)

In a small sauté pan, heat the olive oil over medium heat.  Add the diced onion and cook until translucent (about 3-5 minute, stirring frequently).  Add the rice to the pan.  Reduce the heat and cook the raw rice for 2-3 minutes, stirring frequently.  In a small bowl, combine the meat, garlic powder, cinnamon, salt and pepper.  After the rice has cooked, let it cool for about 5 minutes.  Then, add the rice to the meat.  Using your hands, mix the meat mixture until the ingredients are combined.

Remove the grape leaves from the jar and rinse with warm water.  Gently unfold the leaves until you have one leaf.  Place the leave and fully open it on a cutting board in front of you (the leaf will look like an open maple leaf with the top of the leaf pointing away from you).  Take about 1 – 1 1/2 tbsp of the meat mixture and place it horizontally in the center of the widest part of the leaf (it will look about the size of your pinky finger).  Fold the sizes of the leaf over the meat, then continue to fold over the leaves as you roll of the leaf onto the tallest point of the leaf.  Place the roll seam side down in the bottom of a high-sided pan (2 quart pan will do).  Continue this process and line the rolls next to each other, seam side down, until the pan is full.  If you have more than will fit on one layer, evenly distribute the extra rolls on top of the first layer (try to fit into one layer if possible).  Cover the rolls with the broth and lemon juice.  Place a small dish over the rolls in the pan to hold them down.  Bring the liquid to a low boil then reduce to low to simmer.  Simmer on low for 50 minutes, covered (keep an eye on it so that all the liquid doesn’t get absorbed too early.  If it does add a little bit more broth or water).

Serve with 1/2 c plain greek yogurt mixed with 1/4 tsp lemon zest.

Click here to see what the other members of the project made this week or to join us!