Peanut Powered Recipes

Grape Leaves Stuffed with Mozzarella, Dry Jack, Peanuts, and Raisins

Yield: 24 portions

  • 1 lb Fresh mozzarella, coarsely chopped
  • ½ lb. Dry Jack, shredded
  • 1 cup Peanuts, chopped (or coarse-ground)
  • ½ cup Basil
  • ¼ cup Mint
  • 1 ea. Fresh green chiles, finely chopped
  • ½ cup Raisins golden
  • 2 tsp. Lemon Juice
  • ¼ cup Peanut oil
  • 24 ea. Grape leaves, young, tender, in brine
  • Pita chips, to serve, as needed
  • Edible flower petals, for garnish, as needed

Yogurt Sauce

  • 1 pt Yogurt
  • 3 ea. Garlic cloves, minced
  • 1 Tbsp. Mint, chopped
  • Salt and Pepper to taste


  1. Combine all ingredients except the grape leaves in a large bowl; mix and work it until soft and able to shape.
  2. Section off 2-ounce portions or an amount that will fit into the grape leaves. Wrap each portion with a grape leave as if wrapping an egg roll. Brush with peanut oil.
  3. Grill until slightly charred, or bake in a 375ºF oven for about 10 minutes, or until cheese is slightly melted.
  4. For the yogurt sauce: Combine all ingredients; season to taste with salt and pepper.
  5. Serve the stuffed grape leaves hot with pita chips and yogurt sauce. Garnish with flower petals.

© 2011 The Culinary Institute of America
Recipe developed by The Culinary Institute of America as an industry service to The Peanut Institute.