Hot appetizers · The home kitchen
Meat Grape Leaves
Grape leaves become tender parcels when wrapped around rice, ground beef and aromatic seasoning. They take a little time to roll, so this is an enjoyable recipe to prepare with another person. Lemon in the cooking liquid balances the savory filling and keeps the finished plate lively. This is a home-style interpretation of the menu idea, with measured ingredients and a method suited to an ordinary kitchen. It is not Beiruty’s proprietary restaurant formula. Read the complete method before starting, measure the ingredients first, and use the texture and temperature cues alongside the clock. The external guide offers another cook’s perspective; its seasoning and presentation may differ from this version.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Meat Grape Leaves recipe
- Serves
- 6
- Prep
- 60 min
- Cook
- 70 min
- Rest / chill
- 15 min
- Total
- 145 min
Ingredients
- 50 brined grape leaves, plus 6 extra leaves for lining
- 250 g ground beef
- 150 g short-grain white rice, rinsed and drained
- 1 small onion, finely grated
- 1 tomato, finely diced
- 2 tbsp chopped parsley
- 1 tbsp olive oil
- 1 tsp ground allspice
- 1/4 tsp cinnamon
- 1 tsp fine salt
- 1/4 tsp black pepper
- 80 ml lemon juice
- 600 ml low-sodium beef stock, plus extra if needed
- 1 tbsp olive oil for the pot
Method
Rinse grape leaves under cool water. Soak very salty leaves in warm water for 10 minutes, then drain. Trim thick stems without tearing the leaves.
Mix raw beef, uncooked drained rice, grated onion, tomato, parsley, 1 tbsp oil, allspice, cinnamon, salt and pepper until evenly combined.
Lay one leaf shiny side down. Put about 1 heaped teaspoon filling near the stem end. Fold the bottom over it, fold in the sides and roll loosely enough to allow rice to swell. Repeat.
Oil a heavy saucepan with the second tablespoon of oil and line with the 6 extra leaves. Pack rolls seam-side down in snug layers. Pour over lemon juice and stock; liquid should nearly cover the top layer, so add stock if needed.
Set a small heatproof plate over the rolls to keep them submerged. Bring to a gentle simmer, cover and cook on low for 55–70 minutes. Do not boil hard.
Remove a test roll and check that the rice is tender and the beef filling reaches 160°F/71°C. Add a little hot stock and continue cooking if rice is firm. Rest off the heat for 15 minutes before lifting out.
Make it your own.
- A teaspoon-sized filling makes tender, manageable rolls.
- Leave room inside each roll for the rice to expand.
- Use a heavy pot to prevent the bottom layer from scorching.