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Home » Food » Recipes » Middle Eastern Cousine » Palestinian Stuffed Grape Leaves – Warak Dawali

Palestinian Stuffed Grape Leaves – Warak Dawali

Grape leaves ingredients
  1. 1 jar of grapes leaves (I prefer fresh grape leaves)
  2. Half pot of water
  3. ½ tsp of salt
Meat and rice stuffing ingredients
  1. 1 lb of minced beef meat washed with cold water and drained.
  2. 1 ½ cup of short grain rice (Each jar of grape leaves needs 1 ½ cup of short grain rice)
  3. 2 tsp salt
  4. 1 tsp black peeper
  5. 1 tsp 7 spices
  6. 1 tsp safflower
  7. 4 tbsp vegetable oil
  8. 4 tsp olive oil
  9. 2 medium-sized tomatoes
  10. 2 medium-sized potatoes
  11. ½ cup lemon juice
  12. 1 ½ cup boiling water
Vegetarian stuffing ingredients
  1. 1 ½ cup of short grain rice (Each jar of grape leaves needs 1 ½ cup of short grain rice)
  2. 4 medium-sized tomatoes
  3. 1 onion
  4. 1 bunch of parsley
  5. 7 cloves of garlic
  6. ¼ cup of dried mint
  7. 1 tsp salt
  8. 1 tsp black peeper
  9. 1 tsp 7 spices
  10. 1 tsp safflower
  11. 1tbsp cumin
  12. 4 tbsp vegetable oil
  13. 4 tsp olive oil
  14. 2 medium-sized potatoes
  15. ½ cup lemon juice
  16. 1 ½ cup boiling water
Preparing the grape leaves
  1. Boil the water and add salt to the pot.
  2. Turn off the stove and put the grape leaves in the pot for 5 minutes.
  3. Drain the hot water, run cold water over the grape leaves, and drain again.
  4. Place the pot of grape leaves on the side until it is cool.
Preparing the meat and rice stuffing
  1. Soak rice in warm water with ¼ tsp salt for 15 minutes.
  2. Wash rice 3 to 4 times with cold water and then drain water.
  3. In a bowl, add the meat, 1tsp salt, black pepper, safflower, 7 spices, and vegetable oil to the rice and mix everything together.
Preparing the vegetarian and rice stuffing
  1. Soak rice in warm water with ¼ tsp salt for 15 minutes.
  2. Wash rice 3 to 4 times with cold water and then drain water.
  3. In a bowl, add finely chopped tomatoes, finely chopped onion, finely chopped garlic, finely chopped parsley, dry mint, salt, black pepper, safflower, 7 spices, cumin, and vegetable oil to the rice and mix everything together.
Preparing the pot
  1. Peel the potatoes (or you can use tomatoes) and cut them in circles.
  2. Put the potatoes (or tomatoes) on the bottom of a medium pot.*
Grape leaves stuffing method
  1. Place 1 grape leaf flat on a plate and put 1tsp of stuffing in the center.**
  2. Fold the end sides, and then roll inward from top to bottom.
  3. Place it over the potatoes inside the pot.
  4. Keep doing this until you finish all the leaves.
Preparing the pot of grape leaves for cooking
  1. Cut 2 tomatoes in circle shaped slices and place over grape leaves in the pot.***
  2. If you have extra stuffing, you can stuff a few tomatoes and add them to the pot.
  3. Sprinkle 1tsp salt into the pot.
  4. Pour 4 tsp olive oil over the grape leaves.
  5. Add lemon juice to a bowl filled with boiling water and mix.
  6. Add the bowl of boiling water mixed with lemon juice to the pot until grape leaves are covered.
  7. Place a plate into the pot to cover the grape leaves and keep them in place.
  8. Turn on stove on high heat under the pot.
  9. Lower the heat to low after the water over the grape leaves boils.
  10. Leave grape leaves on the stove for 1 hour to 1 ½ hours to cook (you can taste one to make sure it’s cooked).
Notes
  1. Leave the pot for a few minutes to cool and then serve and enjoy!
  2. You can add a side of Persian Cucumber & Yogurt Salad.
  3. *You can also choose to add meat to the bottom of the pot of meat and rice stuffed grape leaves. I typically stuff eggplants and zucchini to add to the pot of grape leaves.
  4. *If you don’t have potatoes, place grape leaves flat on the bottom of the pot. Then place pieces of tomato on top of grape leaves.
  5. **After becoming skilled at wrapping grape leaves, I prefer to use my hand.
  6. *** I only place tomatoes over the pot of meat stuffed grape leaves, not the vegetarian stuffed grape leaves because the vegetarian stuffing already contains tomatoes.
By Stitching Cuisines

About Laylah Anazzal

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