2.2 9

Goat-Cheese-Stuffed Grape Leaves

  • Total Time:
  • Servings: Makes 12 packages

Inspired by Turkey's stuffed grape leaves, Mehmet Gurs ingeniously wraps goat cheese in the briny leaves then quickly grills the little packages so the cheese melts.


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KEY: Grilling/Barbecuing, Barbecue/Cookout, Cocktail Party, Mediterranean, Middle Eastern, Turkish, Appetizers/starters, Fast, Make Ahead, Vegetarian

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  • 12 jarred grape leaves
  • 1 teaspoon minced dried thyme
  • 1 teaspoon minced dried rosemary
  • 1 teaspoon minced dried lavender
  • One 12-ounce log of soft goat cheese, chilled
  • Salt
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Grilled bread, for serving (optional)

How to make this recipe

  1. Bring a medium saucepan of water to a boil. Add the grape leaves and boil for 30 seconds; drain. Blanch the leaves a second time in fresh boiling water. Drain again, pat dry and cut off the stems. Spread the leaves out on a work surface, vein sides up.
  2. Light a grill or heat a grill pan. In a shallow dish, combine the thyme, rosemary and lavender. Cut the goat cheese into 12 equal rounds. Lightly roll the edge of each round in the herbs. Set a round in the center of each grape leaf and season lightly with salt. Drizzle each round with 1/2 teaspoon of oil and wrap them in the leaves. Lightly brush the packages with olive oil.
  3. Grill the packages over moderately high heat for 2 minutes per side, until the leaves are crisp on the outside and the cheese is slightly melted. Serve with grilled bread.
Contributed By Photo © Marie Hennechart Published March 2010

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