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Bedouin Stuffed Grape leaves

Sue Lau
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Prep Time 29 mins
Cook Time 1 hr 15 mins
Course Appetizer
Cuisine Egyptian, Middle Eastern
Servings 5 dozen


Meat filling:

  • 1 pound ground camel lamb, or beef
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • pinch cloves
  • pinch sugar

Grape leaves:

  • 16 ounce jar grape leaves
  • 1 cup uncooked basmati rice
  • 1/2 cup dried pitted Medjool dates chopped (5-6)
  • lemon slices for serving
  • extra virgin olive oil for serving


  • Brown the camel or other meat in oil with the garlic.
  • Stir in the aromatic spices.
  • Allow meat to cool and mix with the rice and dates.
  • Drain the grape leaves and rinse in hot water.
  • Layer the bottom of a large Dutch oven or roasting pan with some grape leaves.
  • Place one teaspoon filling on each leaf and roll up like a burrito, firm but not tightly or loose.
  • Place stuffed leaves seam side down in the pan without excess space.
  • If needed for another layer, place some more grape leaves between the layers.
  • Cover the grape leaves with water by an inch and place a plate or other weighted object on the leaves so they do not float and unroll. Make sure your plate is okay to heat, such as stoneware.
  • Bring pot to a boil, then lower heat cover and simmer for one hour or until grape leaves are tender and rice is cooked.
  • Drain off a bit of water then press down on the plate and drain further, using the plate to hold the grape leaves down.
  • Allow them to cool off before trying to remove from the pan. be careful not to mangle and unroll them.
  • Chill until needed, serving at room temperature with drizzled olive oil and a squeeze of lemon.


From the kitchen of palatablepastime.com
Keyword camel, Grape leaves, lamb, meat, rice
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