About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Kerri says

    2 stars
    Super disappointed in this. While the taste was there, boiling the grape leaves made them tear just by looking at them. I tried another recipe that was similar in flavor profile, and all you did was rinse the leaves, and ended up with a much better result. Even with so many leaves tearing and being unusable, there still wasn’t nearly enough filling for the rest of my grape leaves, so the scale isoff on this, also.

    • Tori Avey says

      Sorry to hear that Kerri! This recipe has been made and enjoyed many times by readers, I’ve never heard those complaints before. I never like to hear that someone didn’t have a great result. Perhaps it’s the brand of grape leaves you used that caused them to tear? Maybe they’re more delicate than the brands I’ve tried. I don’t feel the scale is off here, as I’ve made this many times – but I will revisit it soon just to double check.

  2. Margot Henel says

    5 stars
    These were great! I squeezed lemon juice over them and put them in the fridge. Even better the next day! Thank you!

  3. Lydia says

    Hi Tori,
    My sweet deceased Jordanian Auntie Anna taught me her Veggie grape leaves:
    Rice, garbanzo beans, parsley, mint, onions,garlic, red chili flakes, salt & pepper & lots & lots of lemon juice during the cooking process.
    Enjoy !
    Shalom, Lydia Carlson

  4. MrsPeel says

    This brings me back to my childhood and teens, though my family made them with minced beef mixed with the rice, cooked pieces of dried apricots, but will most definitely have a go at this way, the ones you get here (UK) in the shops ready made are deep in oil, looking forward to make them your way, thanks!!!

  5. Anthoula says

    5 stars
    Followed recipe, turned out great. I used frozen grape leaves left over from summer. Recipe was easy to follow and it smelled delicious. Have not tried them yet, but am sure I will not be disappointed. Reliable recipe!! Thank you.

  6. lynda says

    5 stars
    i froze my grape leaves this year in zip lock bags and laid them flat with warnings “do not put anything on top of these” they are so much easier to roll after they freeze..i layered paper towels in between layers and works wonderful also the recipe is very good first time i have made them but have tasted them before! we live near Edmonton where our weather gets to near 40 below and have been growing grapes for 30 some years and mostly only made jelly with the grapes until someone made and gave us a some to try ……and we loved them! They called them Dolmades!

    • Nicole Gagnon says

      Lynda ~ curious ~ did you parboil the leaves before freezing, or were they frozen fresh from the vine?

  7. Nicole Gagnon says

    Wow! This recipe rocks, Thanks Tori <3

    I was able to use fresh leaves from my abundant grape vine in the back yard ~ what a treat! I boiled and salted water, then added the leaves and turned off the heat. They sat in the water for 15 minutes and this was perfect.

    I used basmati rice. It worked well.

    Only one fell apart ~ ta da!

  8. Kaye says

    I made some of these from another similar recipe. Unfortunately I managed to rescue only about a dozen as the rest fell apart! Reading this one, I see where I probably went wrong. Will have another go and this time won’t roll them so tightly, and not let the water boil but just simmer. I wondered whether they should have an egg to keep it all together? Anyway the rest wasn’t wasted. My daughter said it was so tasty she ate it all!

  9. Milena Damianova says

    5 stars
    I love this recipe and made it a second time yesterday. My challenge is with the odd shapes of the grape leaves, which I get from jars, as I don’t have a way to get fresh ones here in Boston. I feel like half of the leaves either come in shapes that are completely not able to accommodate a spoon of filling or tear so easily when separated, that I just end up throwing them.
    Any suggestions for the best variety of canned leaves?

    • Tori Avey says

      Usually my local markets don’t have too many options on brands for the leaves. I often run into the problem you are having. I just use the misshapen ones to line the bottom of the pan.

  10. Lama S says

    That’s a great suggestion to use the damaged leaves for lining the pot! We made these all the time growing up, but was never a fan of the scorched ones at the bottom of the pot. Your idea addresses both issues! Thank you Tori Xx

    • patsy says

      5 stars
      I just made these with my own grape leaves, I have three varieties and the leaves differ quite a bit from each vine. My leaves were smaller than those pictured here, so it was hard to roll them up. I sliced a raw potato and put on the bottom of the pan to protect them while cooking and they were easily removed from the pan. Delicious!

  11. SharonsLoveSoup says

    I haven’t had a chance to make this exact recipes yet, however I am a big fan of stuffed grape leaves. I eat them often for lunch with soup or as a quick snack. I am curious to know if you have the nutritional breakdown for this particular recipe. I would appreciate it very much if you are able to provide it! Thank you for your wonderful recipe and photos!

    • Ashley at ToriAvey.com says

      Hi Sharon, Tori’s assistant Ashley here. We do not currently have the nutritional breakdown for this recipe.

    • Cynthia Doniger says

      Wayne-You might try using rainbow chard..I’ve seen recipes for films using chard leaves.

    • Julie says

      They can be done with nasturtium leaves. They have a different flavor so may taste better with a somewhat different filling.

    • Colleen says

      Try collard greens. Makes a bigger bundle but very flavorful. You can add smashed up kidney beans or chick peas to it too, and a smudge of tomato paste.

    • Georgia Williams says

      Yes you can I am Greek my mum used white cabbage leaves after removing hard stalks from separated leaves stuck them in a saucepan boil in salted water till pliable but not too soft and stuff enjoy

    • Greta says

      Hi Wayne (better late than never replying!)
      Another alternative is sorrel, which has a lovely lemony taste naturally.

    • Linda Joy Lewis says

      When we lived in San Diego, I used fresh nasturtium leaves from our yard with good results!

    • Ashley at ToriAvey.com says

      Hi Farah, Tori’s assitant Ashley here. Roasting nuts brings out more of their natural flavor and helps them to stay crisp when mixed into filling.

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