Stuffed Grape Leaves

Name: Stuffed Grape Leaves
Total time: 150 min
Yield: 8
Cuisine: Arab
Ingredients: For the filling:; 450 g brined grape leaves (about 70 to 80 leaves) or 70 fresh leaves; 1 cup (200 g) short-grain rice, rinsed and drained; 300 g ground lamb or beef; 1 small onion, grated, and 1 tomato, very finely chopped; ½ cup very finely chopped parsley and 1 tbsp dried mint; 1 tsp seven-spice blend and ½ tsp cinnamon; 1 tsp salt (less if the leaves are very salty) and 3 tbsp olive oil; For the pot and cooking:; 400 g lamb ribs or chops; 1 tomato, sliced, and 4 whole cloves garlic; ¼ cup lemon juice (about 2 lemons); 2½ cups hot water and salt

Recipe No.: A-3

Arab150 minServes 8

Stuffed grape leaves (warak enab, also called warak dawali or yabraq) are among the best-known mahshi dishes of the Levant. They belong to the wide dolma family, which is largely associated with Ottoman cuisine and spread across many countries. In the Levant they are stuffed with rice and minced meat, or with rice and oil alone, and cooked with lemon juice. The idea of wrapping food in vine leaves is old and claimed by many peoples, so it cannot be traced to a single country.

Ingredients for Stuffed Grape Leaves

For the filling
450 gbrined grape leaves (about 70 to 80 leaves) or 70 fresh leaves
1 cup(200 g) short-grain rice, rinsed and drained
300 gground lamb or beef
1small onion, grated, and 1 tomato, very finely chopped
½ cupvery finely chopped parsley and 1 tbsp dried mint
1 tspseven-spice blend and ½ tsp cinnamon
1 tspsalt (less if the leaves are very salty) and 3 tbsp olive oil
For the pot and cooking
400 glamb ribs or chops
1tomato, sliced, and 4 whole cloves garlic
¼ cuplemon juice (about 2 lemons)
2½ cupshot water and salt

Method

If the leaves are brined, blanch them in boiling water for 3 minutes, rinse in cold water and drain. If fresh, dip them in boiling water for 30 seconds until pliable. Trim off the stems.
Mix the rice with the meat, onion, tomato, parsley, mint, spices, salt and oil thoroughly by hand.
Lay a leaf rough side up with the stem end toward you and put about 1 tsp of filling in a thin line near the stem. Fold up the bottom, fold in the sides and roll up snugly but not tightly, leaving the rice room to expand.
Line the bottom of a heavy pot with the ribs and tomato slices and cover any gaps with spare leaves. Pack the rolls snugly in layers, tucking the garlic cloves between them.
Mix the lemon juice, hot water and a little salt and pour over the rolls until almost covered. Set a heavy inverted plate on top to hold them down.
Bring to a boil, then lower to the gentlest heat, cover and cook 60 to 70 minutes until the rice is cooked and the leaves are tender (test one roll before taking off the heat).
Leave the pot covered for 15 minutes, then invert it onto a large platter or lift out the rolls with a spoon, and serve with plain yogurt and fresh vegetables.

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