kerrslp's Profile

I remember picking the leaves at my Syrian great-grandmother's house back in the 70's, and then watching my grand-mother make grape leaves. I know there are many regional variations (as you noted), but (of course) hers were the best. I don't recall the whole recipe, but it was very similar to this - minus the currants). I do remember that she stressed that her secret was adding the lamb bones to the boiling water, in which you soak the grape leaves. She also always added mint to the cucumber yogurt sauce and let it sit overnight (or at least a few hours) to let all of the flavors mix into the yogurt.

So funny. I just picked up one of these last week at a thrift store. It is already doing duty as a bedside table. Until I saw this post, I wasn't even sure what it was for in its past life.