This is an Arabic stuffed vine leaf recipe, handed down by my grandmother from Aleppo, Syria. The stuffing is a little labour-intensive, but it's worth it.
Do not stack the rolled vine leave more than 3 or 4 layers thick in the pan. More layers can make the rolls cook unevenly; the ones on the bottom may overcook before the ones on the top are done.
Found in Indian/Southern Asian, Middle-Eastern, speciality stores or online. You can also get vine leaves in jars, if you buy these, adjust the amount you use accordingly.
loved this recipe. I made a change to the amount of meat. I used 300gms of lamb. It was delicious - 23 Apr 2013
I make almost the exact same recipe (from Lebanon), except I use cabbage leaves. I also bake it all in a casserole dish making sure to cover the rolls completely with water, lemon juice, sliced garlic, and some drops of margarine. It is so much easier than doing it on the stove. Salt all over. It is a tangy garlicky lemon flavor that I love! - 28 May 2005 (Review from Allrecipes US | Canada)
I absolutely love this recipe. For those of you who find them a little bland please read on. I am a Syrian and my grandmother taught me this recipe. Over the years I have tweeked it a little bit to my liking. Everybody raves how these are the best grape leaves they have ever had. After many many trials and errors I find this to be the best! It is even my boyfriends favorite meal. It is a rather difficult recipe that takes alot of time and effort. Good Luck!! yelah! - 09 Dec 2007 (Review from Allrecipes US | Canada)