Raisin, Walnut and Sardine-Stuffed Grape Leaves


  • 1 or 2 medium-large pieces of Season Sardines in Water (4.375 oz.)
  • 5 or 6 grape leaves in water
  • 1 small onion, diced
  • 2 Tbsp. crushed walnuts
  • ¼ cup raisins
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ⅛ nutmeg
  • ¼ tsp. ground cinnamon
  • ½ tsp. turmeric
  • ¼ tsp. ginger
  • 1 tsp. extra-virgin olive oil (EVOO)
  • 1 cup water, ½ cup reserved
  • ¼ cup long-grain rice


  • In a medium bowl, soak the grape leaves in cold water. Let rest.
  • In a large mixing bowl, combine rice, seasonings, walnuts and sardines. Set aside.
  • In a large skillet, heat the EVOO on medium high and add the onions. Sauté for 2 or 3 minutes till brown.
  • Add the rice mixture to the skillet and sauté for an additional 2 or 3 minutes. Lower to medium-low heat.
  • Add the water and let cook till water boils away. Stir occasionally for about 12 or 15 minutes.
  • When rice is cooked, remove from heat and let cool. (Can be prepared 1 or 2 days before needed.)
Grape Leaves
  • Preheat oven to 350°F.
  • Take one leaf from cold water and lay it shiny side down on a cutting board or work surface.
  • Place 2 teaspoons of cooled rice mixture at the base of the grape leave closest to you.
  • Next, fold the sides of the grape leaves a quarter of the way to the middle and start to roll up away from you.
  • Repeat steps 1 through 3 for the remaining leaves.
  • Place (packed tightly) in a baking pan.
  • Cover with half of reserved water and cover with foil tightly.
  • Bake in oven for 30 minutes. Remove and let cool.
  • Serve on dish with kalamata olives and lemons.

NOTE: Stuffed leaves can be stored in fridge just covered with olive oil to preserve them for up to a week after production.