Imagine biting into a perfectly grilled parcel that bursts with creamy goat cheese, aromatic rice, and a hint of black pepper - this isn't just a recipe, it's a culinary adventure waiting to transform your dinner table! These Middle Eastern-inspired stuffed grape leaves are not your ordinary appetizer; they're a symphony of flavors that will transport your taste buds to sun-drenched Mediterranean coastlines with every single bite. Whether you're a seasoned home chef or a curious food explorer, this recipe promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 jar grape leaves
- 8 oz goat cheese
- 1 tsp black pepper
- 1 cup cooked rice
- 1 lemon, juiced
- Olive oil for grilling
Instructions
- Carefully remove grape leaves from jar and rinse thoroughly under cold water to remove excess brine. Pat each leaf dry with paper towels and lay flat on clean kitchen surface.
- In a medium mixing bowl, combine cooked rice, crumbled goat cheese, black pepper, and half of the lemon juice. Mix ingredients gently until well incorporated, ensuring a smooth and consistent filling.
- Spread out each grape leaf with the veiny side facing up. Place approximately 1-2 tablespoons of the rice and goat cheese mixture near the stem end of the leaf.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly from bottom to top, creating a compact, sealed parcel. Repeat with remaining leaves and filling.
- Preheat outdoor grill or indoor grill pan to medium-high heat (approximately 375-400°F). Lightly brush grill grates with olive oil to prevent sticking.
- Brush each stuffed grape leaf with olive oil and place carefully on the preheated grill. Cook for 3-4 minutes per side, rotating to achieve nice grill marks and heating the filling thoroughly.
- Remove grape leaves from grill when they are golden brown and slightly crisp on the exterior. Drizzle remaining lemon juice over the top for added brightness.
- Let stuffed grape leaves rest for 2-3 minutes before serving. Plate on a warm platter and garnish with additional black pepper or fresh herbs if desired.
Tips
- Always rinse grape leaves thoroughly to remove excess salt and prevent overwhelming brininess.
- Use room temperature goat cheese for easier mixing and more even distribution in the filling.
- When rolling, fold tightly but gently to prevent tearing - think of it like wrapping a delicate gift.
- Preheat your grill to ensure beautiful grill marks and even cooking.
- Don't overcrowd the grill - give each stuffed leaf enough space to cook evenly.
- A quick drizzle of fresh lemon juice just before serving adds a bright, zesty finish.
- If you don't have an outdoor grill, a cast-iron grill pan works perfectly as an alternative.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 12g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 30mg
