Recipe image
This item was added to Favorite Recipes

Israeli Stuffed Grape Leaves (Memulaim)

Stuffed grape leaves, or Memulaim as they are known in Israel, are a popular and flavorful dish enjoyed throughout the Middle East. The classic recipe is made with long-grain white rice and a medley of spices such as ground cumin, freshly ground black pepper, chopped dill weed, garlic, onions and tomato paste wrapped snugly in grape leaves. This tasty vegan dish can be served either hot or cold as an appetizer or side dish!

7 / 10
cook time:
1 h 30 min
Long-grain white rice 1 Cup
Kosher salt ½ teaspoon
Israeli Olive oil 2 Tbsp
Garlic, minced 2 Cloves
Finely chopped onions ¾ Cup
Fresh dill weed, finely chopped ¼ Cup
Diced tomatoes with juice 1 Cans
Tomato paste 2 Tbsp
Lemon juice ½ teaspoon
Ground cumin and freshly ground black pepper to taste
Grape leaves (approximately 40 - 50 leaves), stems removed and rinsed in cold water 1 Pounds
Step 1
In a large saucepan, mix together the rice and salt. Slowly stir in 3 cups of boiling water; reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Set aside t
Step 2
Heat the olive oil in a large skillet over medium heat; add garlic, onions, dill weed, tomatoes with juices, tomato paste and lemon juice. Season with cumin, pepper; cook for 10 minutes until vegetables are tender. Stir in cooled rice and mix well. Remove from heat and allow to cool.
Step 3
Place about 1 tablespoon of the filling onto each grape leaf near stem end; fold sides over filling then roll up toward pointy end securely enclosing filling inside leaf (like an eggroll). Continue rolling remaining leaves in same manner until used up all the filling is gone.
Step 4
When all rolls are ready pour enough warm water into a large shallow saucepan or Dutch oven just to cover bottom surface evenly (this will keep grape leaves from sticking while cooking); arrange stuffed grape leaves on bottom of pan side-by-side tightly together like bricks; pour remaining tomato mixture over the top then sprinkle lightly with more salt if desired; top everything off by pouring enough hot water over the top again just to cover rolls completely but not overflowing – approximately 4 cups should do it!
Step 5
Cover pot tightly; place over low-medium heat setting and bring contents to slow boil making sure that there is always enough hot water inside pot so rolls never get exposed (you may have to add some more once in awhile during cooking); reduce heat setting as necessary and simmer very gently 20 – 30 minutes or until done (✳️cook’s note: make sure you lift few leaves off layer at bottom every 10 minutes or so during simmering process so they don't burn!✳️). When done remove from heat; let cool completely before serving as an appetizer or side dish alongside your favorite dishes! Enjoy!