Stuffed Grape Leaves with Chavrie Goat Cheese

Inspired by Turkey's stuffed grape leaves, this Stuffed Grape Leaves with Chavrie Goat Cheese recipe ingeniously wraps goat cheese in the briny leaves with a delectable garlicky tomato rice blend, to serve cooled with olive oil and dill.

1 hour
Chavrie Original Goat Cheese


  • ½ C minced onions
  • 2 Tbsp. olive oil
  • 1 tsp. chopped garlic
  • 1 ea. tomato, chopped
  • 1 oz lemon juice
  • 1 C cooked long grain rice
  • 1/4 C chopped dill
  • 1 pkg. 4 oz. Chavrie Goat Log
  • 1 (16-ounce) jar grape leaves


  1. Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
  2. Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
  3. Stir in the rice.
  4. Remove the pan from the heat and stir in the dill.
  5. Set aside to cool to room temperature, then refrigerate.
  6. Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
  7. Heat the oven to 350°F.
  8. Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf, along with a thin slice of Chavrie.
  9. Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
  10. Repeat with the remaining rice mixture.
  11. Place the rolled grape leaves into a casserole dish.
  12. When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
  13. Cover and bake for 45 minutes.
  14. Let cool to room temperature and refrigerate.
  15. Serve well chilled.