Stuffed Grape Leaves with Apricot Tamarind Sauce

Stuffed Grape Leaves with Apricot Tamarind Sauce

Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness, has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.

I’ve only had stuffed grape leaves once before at our annual Greek Festival and I didn’t love them. So I was a bit unsure of this challenge, but I wanted to give it a try since I’ve been a fan of Lori’s Lipsmacking Goodness for a long time now. There were two recipes to choose from and I thought my family would like the Grape Leaves Stuffed with Ground Meat and Rice (Hashu) with Apricot Tamarind Sauce (Yebra) best.

The recipe is really easy, just a bit time consuming to stuff and roll them. We ended up eating about 8:00 at night because I underestimated how much time it would take to make them. My family liked them, but didn’t love them. I enjoyed the sauce, which was sweet but not too sweet, but definitely salty even though I thoroughly rinsed the grape leaves as instructed. My husband liked the saltiness, but was unsure about the seasonings in the filling. I think we all would have enjoyed the filling as much without the grape leaves just served over rice.

I served the stuffed grape leaves with one of my family’s favorite, Greek Souvlaki.

If you’re a fan of stuffed grape leaves, give this one a try. The sauce really is a great addition to stuffed grape leaves. Visit the Daring Kitchen Recipe Achieve for the challenge recipes. Thanks Lori for a fun challenge.