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Fish-Stuffed Grape Leaves

Yields1 Serving

 1 lb white fish fillets
 ½ lb Ziyad brand Grape Leaves
 4 tomatoes, sliced
 4 onions, sliced
 Salt, to taste
 Herbs: Sprigs of parsley, celery leaves, dill leaves finely chopped (or dried dill, 2 Tbsp), etc
Spices to season the fish
 1 tbsp Ziyad brand Sumac
 ½ tsp white pepper
 ½ tsp Ziyad brand Corriander
 4 Lemons (more as needed), juiced
 ¾ Sultan brand olive oil

Rinse grape leaves in cold water. Remove remaining “stems” from leaves. Place leaves in a colander to drain while preparing the filling.


Season the fish and cut into chunks; roll the leaves. Line the pot with the onions and tomatoes and herbs and stack with the stuffed grape leaves.


Add 2 cups of water, the juice of the lemons and the olive oil; hold the stuffed leaves tight with a smaller plate. Bring to a gentle simmer, covering the pot; let the mixture bubble up for 40 minutes very gently; uncover. Cool a bit, taste and adjust seasoning. Serve at room temperature or slightly warm with additional lemon quarters.