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Meatless grape leaves stuffed with lemon


Old Bulgarian recipe

Rate this recipe 4/5 (11 Votes)


  • grape leaves (fresh or canned)
  • 1 cup rice
  • 2-3 onions, chopped
  • 1 cup olive oil
  • 2 tbsp parsley, finely chopped
  • 1 tablespoon dill, finely chopped
  • mint, salt, pepper
  • 2-3 pc. lemons


Servings 6
Level of difficulty Average
Preparation time 50mins
Cooking time 20mins
Cost Average budget


Step 1

Meatless grape leaves stuffed with lemon - Step 1

Washed vine leaves scalded in boiling water. Onions fry until browned in 1/ 2 cups oil was added and the rice and mixed thoroughly . Add 2 and 1/2 cup water and all spices. The resultant mixture to boil until absorbed water on medium stove . Then put 1 tablespoon of the mixture on each sheet and turn small , tight stuffed . Arranged tightly in a pan and add oil ( half cup) , a little salt (optional) , hot water to cover the stuffed cabbage and lemon juice . Cover with a plate and boiled until there are fat ( less than 30 minutes ) . Serve warm with egg - lemon sauce or cold , garnished with lemon slices .


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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Meatless grape leaves stuffed with lemon CORN CHOWDER