ivan de leon

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Recipe of Vine leaves

Vine leaves

30 mins
30 mins
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Delicious grape leaves made with ground meat wrapped in Arabic style. They are perfect as appetizers and you can accompany them with jocoque, hummus or a little natural yoghurt.
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50 portions
  • 1 pound ground beef
  • 1 jar vine leaves
  • 1 tablespoon paprika
  • 1 1/2 lemons
  • 1 Cube chicken bouillon
  • 1 cup rice, raw
  • 2 tablespoons butter
  • to taste salt and pepper


Place the ground beef in a large bowl and add the butter, rice, condiments; paprika, salt and pepper and stir for about 3 minutes. You can use curry if you want, it's optional but I advise you to just put it a little bit so it does not stay strong.
Take the grape leaves, spread out and place a little oval meat in the center of each leaf until you finish the meat. Then wrap the meat in the leaves and roll them so that they do not open at the time of cooking.
In a pot, pour a cup and a half of water to boil in medium-low temperature, add the cube of consommé and mention it until it melts in the water; add lemon juice and a half.
Lower the temperature so that it does not evaporate. Take some grape leaves and place them as a bed in the bottom of the pot.
Once the grape leaves are ready, arrange them in the pot without pressing them together. When you finish making the bed or beds of grape leaves, place other leaves on top. If the caldito is excessive and covers the vine rolls above the line of the bed or beds you made in the pot, remove the necessary broth.
Use something heavy like a plate spread over the meat rolls so that when cooked they do not open or unfold, place the lid of the pot and keep them on a low heat for 45 minutes or check them so that the broth does not evaporate completely.


When they are ready, you can accompany them with white rice and chopped nuts on top of the rice. The dressing you can use on your delicious vine leaves is simply jocoque or natural yoghurt without sugar.


Do not let the broth evaporate completely since the bed under the vine leaves will absorb the salts of the broth and will be very salty.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Shirley Campos Bass Werner
03/07/2019 08:17:34

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