Grape Leaves Stuffed with Beef and Rice

Adjusted portion sizes optimize the calorie count under 340 kcal while keeping high protein content from lean beef and yogurt.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 10.5 oz lean ground beef · 456 kcal in the whole recipe
• 1/3 cup white rice · 252 kcal in the whole recipe
• 7 oz preserved grape leaves · 98 kcal in the whole recipe
• 1 medium onion, finely diced · 40 kcal in the whole recipe
• 1 tbsp pepper paste · 16 kcal in the whole recipe
• 1 tbsp tomato paste · 17 kcal in the whole recipe
• 1 tbsp olive oil · 115 kcal in the whole recipe
• 2/3 cup plain yogurt for serving · 96 kcal in the whole recipe
• Salt, black pepper, dried mint, and hot water

Method

1. Soak the grape leaves in hot water to remove excess salt, then drain well.

   

2. Mix the finely diced onion, washed rice, lean ground beef, pepper paste, black pepper, dried mint, and salt to prepare the stuffing.

   

3. Place a small portion of filling on the vein side of each grape leaf, roll them tightly, and layer closely in a pot.

   

4. Dilute tomato paste and olive oil in hot water, pour over the stuffed leaves, cover with a heavy plate, and cook on low heat for 35 to 40 minutes.

   

5. Serve hot with plain yogurt on the side.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.