I almost can’t believe this is the first recipe I’m posting on my blog. I’ve been thinking about starting a food blog for nearly eight years but was always intimidated by the idea. I worried that no one would be interested, or that my content wouldn’t be good enough.
What finally pushed me to start was the fear of losing our family’s recipes. This blog is my way of preserving them—and I hope you enjoy reading it as much as I’m enjoying writing it.
Why I Chose This Dish
It felt only right to start with stuffed grape leaves and zucchini, because it’s my favorite dish in the world. When I was a picky eater as a kid, this was the one meal I always loved.
It’s not the quickest recipe, but it’s absolutely worth it. I remember the first time my sister and I sat down to help my mom roll the leaves—I was only nine. I was so proud that I could roll them neatly!
This dish brings people together. We used to gather in my grandparents’ garden in the spring to pick grape leaves. My grandma had strict instructions: pick medium-sized leaves, leave the small ones alone, and don’t touch the grapes! I loved unripe grapes, though, and would sneak a few when no one was looking.
There are many ways to make stuffed grape leaves—this version is the one I grew up with. It’s the Palestinian-style stuffing, made with rice and meat, and cooked in lemony water. Some people add lamb chops or cook in stock or tomato juice, but I prefer the simple version, which really lets the tangy grape leaves and tender zucchini shine.
And while it’s not your typical weekday recipe, this dish is made for special occasions and slow weekends—when you want something deeply satisfying and worth every bit of effort.
Try these other slow, comforting dishes: Cheese Sambousek or Eggplant Fatteh.
IF YOU TRY THIS RECIPE AND ENJOY IT, PLEASE LEAVE A RATING AND A COMMENT BELOW. YOU CAN ALSO TAG ME ON INSTAGRAM. I WOULD LOVE TO SEE YOUR CREATIONS.
Stuffed grape leaves and zucchini
Ingredients
- 8 zucchinis
- 350 g grape leaves (see note)
- 2 tomatoes (optional, sliced for layering)
Stuffing
- 3 cups rice
- 500 g minced meat
- 1 tbsp ghee
- 1½ tsp Salma’s spice
- 1 tsp black pepper
- 4 tsp salt
- ¼ cup water
For cooking
- 3/4 cup lemon juice (adjust to taste)
- 1 tsp salt
- Water as needed
Instructions
- Wash and core the zucchinis using a squash corer. Rinse and set aside.
- If using fresh grape leaves, blanch in simmering water for 30 seconds until soft. If using jarred leaves, rinse thoroughly to remove excess brine.
- Mix all stuffing ingredients in a large bowl.
- Fill ¾ of each zucchini with stuffing, being careful not to overfill.
- Fill ¾ of each zucchini with the stuffing.
- To roll the grape leaves: place one leaf shiny side down, add 1–2 tsp stuffing near the stem end. Fold sides over and roll tightly. Repeat until all stuffing is used.
- (Optional) Layer sliced tomatoes at the bottom of a pressure cooker or heavy pot.
- Arrange grape leaves in a single layer at the bottom, place zucchinis in a layer, then top with remaining grape leaves.
- Dissolve salt in lemon juice and a bit of water. Pour over the vegetables.
- Pressure cooker method:
- Cover and cook on manual pressure for 45 minutes.
If cooking on stove top:
- Make sure the liquid barely cover the grape leaves adding more water as needed. Bring to a simmer, cover and cook on medium heat for 1½ hours. Add lemon juice and cook for an additional 30–45 minutes, until rice and vegetables are tender.
- Serve hot with plain yogurt.
Notes
Leftover grape leaves can be frozen for later use.
You can cook this with lamb chops layered at the bottom for added richness.
Adjust lemon juice to your taste preference—we like ours extra tangy.
5 thoughts on “Stuffed Grape Leaves and Zucchini (Wara’ Enab wo Kousa)”
Thank you so much for sharing this valuable recipe! definitely trying it this week for a family supper I am hosting.
I am glad you like it. Thank you for passing by!
Hello! Thank you for sharing the recipe. Can you tell us what Salma’s spice is?
Hi Susan,
There is a recipe for Salma’s spice on the website. If you go to the homepage under pantry staples, you’ll find it there. Let me know how it goes if you try the recipe out. Enjoy!
Like!! I blog frequently and I really thank you for your content. The article has truly peaked my interest.