40 minutes


45 minutes


  • 300 gramsgrape leaves
  • 1 lemon
  • 4 tablespoon of olive oil
  • 1 waterglass of hot water
  • 1/2 waterglass of olive oil
  • 3 onions
  • 1,5 waterglass rice
  • 1 waterglass of hot water
  • 1 tablespoon ofpine nut
  • 1 tablespoon of currant
  • 1 teaspoon of salt
  • 1 teaspoon ofblack pepper
  • 1 teaspoon of mint
  • 1 teaspoon of allspice
  • 1/2 teaspoon of cinnamon


If possible, use seasonable and fresh leaves. 

Veins should be inside

If you use preserved leaves in  brine, wash them well. 

Use them after boiling for 2-3 minutes. 

Roll them tight. 

Cooking Tip

Put a porcelain plate on it to cook steamily.

How to make stuffed grape leaves with olive oil?

  1. For the stuffing, heat 1/2 waterglass of olive oil in a saucepan. Add 3 onions after grating them. Fry the onions untill they get color. Then add 1 tablespoon ofpine nut.
  2. After resting the rice in warm water for 5 minutes, add the rice and and keep on frying.
  3. Add 1 tablespoon of currant,1 teaspoon of salt,1 teaspoon ofblack pepper, 1 teaspoon of mint, 1 teaspoon of allspice, 1/2 teaspoon of cinnamon, respectively
  4. Add 1 waterglass of hot water and cook the stuffing for 5 minutes in low heat.veins should be inside
  5. Put 1/2 tablespoon of stuffing ( warm) and roll the leaves. 
  6. Put some leaves on the base of the saucepan.
  7. Line up the stuffed leaves into the saucepan.
  8. Cook stuffed leaves for 35 minutes in low heat after adding 1,5 waterglass of hot water and ve 4 tablespoon of olive oil.Put the lemons on the top
  9. Serve cold or warm. Enjoy your meal. 


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