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    stuffed vine leaves
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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 jar (1 pound) vine leaves
  • ½ pound ground beef
  • 2 onions, finely minced
  • ¼ cup uncooked white rice
  • 2 tablespoons Worcestershire sauce
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • 1 teaspoon salt
  • 15 dried apricots, halved
  • 1 teaspoon sugar
  • 1 teaspoon chopped fresh or dried mint
  • 2 tablespoons lemon juice
  • ½ cup cold water


  1. Drain vine leaves. Store half of the leaves in the refrigerator for use at another time. Place the other leaves in a bowl, wash thoroughly under running water, and let soak for five hours.

  2. Combine the ground beef, onions, rice, Worcestershire, cinnamon, allspice and salt.

  3. Place one vine leaf on a plate with stem end toward you. Place one teaspoon beef filling on the base of leaf. Fold sides over filling. Starting from stem end, roll leaf up. Place the stuffed leaf, seam side down, in a large shallow heatproof casserole or serving dish. Stuff the remaining leaves and place them all in the casserole in a single layer. Tuck the apricot halves among the filled vine leaves.

  4. Combine the sugar, mint, lemon juice and water. Pour the liquid over vine leaves and cover. Simmer over low heat for one hour. Remove from heat and cool. Refrigerate or freeze until twenty minutes before serving time.

  5. Preheat oven to moderate (375°F.).

  6. Bake the casserole for twenty minutes. Serve immediately.

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