Always a crowd pleaser, these Meat Stuffed Grape Leaves are delicious warm, cold or room temperature. My mom loves to add celery stalks and a couple of cabbage leaves to the pot for added avor while cooking.
MEAT STUFFED GRAPE LEAVES
I am so excited to be sharing these Meat Stuffed Grape Leaves with you along with a review of my friend Liz Della Croce, from The Lemon Bowl’s, newest eCookbook, Food From Our Ancestors: The Ultimate Syrian Sunday Dinner.
Liz’s new eCookbook includes so many of my favorite recipes from my childhood. As many of you know my family is Lebanese and our cuisines are pretty similar from these Meat Stuffed Grape Leaves, to Tabbouleh, to Lubee: Lebanese Green Beans, to Baked Kibbeh and more, we grew up eating the same foods and both share a love of all things Mediterranean and Middle Eastern.
When I started my food blog five years ago Liz was one of the first blogs I came across because of course I was drawn to her passion for Mediterranean food and her emphasis on healthy eating and living. Liz also is a mom of boys and lives in Michigan, two things I can relate to. Michigan will always hold a special place in my heart and I enjoying following along with her life in Grand Rapids.