Stuffed Grape Leaves with Apricot Tamarind Sauce

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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.

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originally published October 14, 2010 — last updated July 9, 2018
Categories: Beef