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Really Good! And you'll laugh at my subs, but this still turned out good enough for five stars. I read the title and thought I have grape leaves (that bottle I never knew what to do with), fig (I bought my first container of fresh figs ever), and goat cheese (half a log leftover from a different recipe). But I didn't read the rest of the list before I got started. So I subbed soy creamer for the milk/cream cheese, used agar agar instead of an egg, had salty sunflower seeds instead of pine nuts and no chives so I used dried onion flakes. I know...hardley recognizable. And if it was a flop I wouldn't be rating it. But -- it worked, and it worked great. I loved the sweet and salty. My grape rolling technique needs a little work, so no photos, but still a keeper of a recipe!

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Wish I Could Cook October 25, 2010

this was so good! i used a little bit less cream than called for but otherwise followed the recipe. i did mine on the grill and they were great1 would be a good and impressive recipe for company. and they are good cold as well. we had some leftovers and they made a great snack.

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graffeetee June 22, 2013

Yum! I have a Goat Cheese Stuffed Grape leaves recipe on my page but I like the addition of the fig which will really compliment the goat cheese!

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Corrinne J January 21, 2009

This is why I love ZWT. Such a great combination of flavors and I would never have tried them otherwise! Thanks for sharing.

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little_wing June 17, 2008

Have only done a few recipes that use grape leaves & have never been disappointed yet! Not this time, either, as these were GREAT! I cut the recipe in half, making it for a small group I hoste each month, & even though I had to coaxe some into trying them, these little beauties were a big hit! GREAT RECIPE! [Made & reviewed while in Greece on Zaar's World Tour 4]

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Sydney Mike June 14, 2008

Boy were these good. I served these as part of an "African" cook out. They complimented the Safari Steak very nicely. Thanks for posting.

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Pokey in San Antonio, TX June 19, 2006

I’ve always loved stuffed grape leaves as part of a mezze platter and the filling in these sounded just that bit different, and very appealing! The recipe more than lived up to my expectations! I made these with low-fat cream cheese, with probably only a teaspoon of low-fat milk: just a tiny drizzle. Apart from using sultanas (taste preference and it’s what I had on hand) instead of raisins, I followed the recipe exactly, though I did use more like 21/2 ounces of the pine nuts, give or take a few that I ate while stuffing the vine leaves. The combination of the creaminess, the sweetness and the crunch, and the delicious taste of the vine-leaves themselves: fabulous. I ate one warm (just for interest; I’m used to eating vine leaves at room temperature), but I prefer them at room temperature. And if you’ve never made stuffed vine leaves before, Rita provides step by step photographs! Great for everyday eating and for entertaining! Thank you, Rita, for a fabulous recipe, which I’ll be making again and again!

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bluemoon downunder November 14, 2005
Grape Leaves Stuffed With Goat Cheese & Figs