Grapevine Leaf Rolls

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Steam Recipe
Difficulty: Hard

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  • 1/2 jar - Canned grapevine leaves
  • 2 cups - Boiled chickpeas
  • 1/2 cup - Burghul wheat
  • 1 cup - Coriander leaves, finely chopped
  • 4-5 sprigs - Mint leaves, cleaned, finely chopped
  • 3 sprigs - Spring onions, with greens finely chopped
  • 2 - Medium tomatoes, chopped
  • Salt to taste
  • 2 tsp - Tahini paste
  • 1/2 - Pepper powder
  • 2 - Lemons, juice extracted and strained
  • 2 tbsp - Olive oil
  • For garnishing:
  • 1 tsp- Coriander leaves, finely chopped
  • 1/2 - Yellow bell pepper
  • 1/2 - Red bell peppers, thinly sliced.

How to Make Grapevine Leaf Rolls

  • Wash the grapevine leaves with water 3-4 times to remove odour of brine.
  • Now dab each leaf with a clean kitchen towel.
  • Keep the leaves aside.
  • Now wash the chopped spring onion greens, coriander, mint, and drain well in a colander.
  • Soak the burghul wheat in water for 5-10 minutes.
  • Press out the excess water from the leaves and wheat.
  • Then skin the boiled chickpeas and mash lightly.
  • In a large mixing bowl add the greens, onion, salt, pepper, tomatoes, tahini paste and oil.
  • Mix well into a soft mixture.
  • Now place one leaf, face down on a flat surface.
  • Add a tbsp of the mixture on the leaf, at the base end.
  • Fold the sides to tuck in the open ends and tightly roll into a Swiss roll.
  • Repeat for remaining leaves and mixture.
  • Now place the roll in a bamboo or metal steamer with two compartments.
  • Add enough water in the lower compartment, to steam the upper one.
  • Now sprinkle lemon juice over the rolls.
  • Cover, simmer and steam for 45-50 minutes.
  • Place in a plate for serving.
  • Garnish with coriander and yellow/red bell peppers.
  • Serve hot with Lebanese rice and gravy or with sauce.