Waraq Al Dawali Stuffed Grape Leaves Recipes

WARAQ AL DAWALI (STUFFED GRAPE LEAVES)

Steps:

• drain and rinse grape leaves well until water runs clear.
• remove the stems.
• add 1/2 the oil to a large pot with a well fitting lid and spread around the bottom.
• mix minced onion, remaining oil, meat, rice, molasses, allspice, 2 tsp garlic, salt, black pepper, and half of tomato paste in a large bowl.
• Mix water, lemon juice, remaining tomato paste, and tablespoon of garlic in seperate bowl.
• lay one layer of onion rings and tomato slices in pot.
• lay one grape leaf vein side up with the top of the leaf pointing away from you, place about 2 tsp of filling at the bottom of the leaf (make it kind of like an oval). Turn the leaf up one turn away from you (rolling the leaf around the filling). Fold the sides in, and roll the leaf up to the top. Place the leaf seam side down in the pot.
• Continue rolling remainging leaves and packing them tightly in the pot.
• When you have made one layer, sprinkle the layer with some of the sauce.
• Place a layer of onion rings and tomato slices, then another layer of grape leaves, with sauce on the top. Continue until all the leaves have been filled.
• Make sure you have enough liquid to cover the leaves in the pot (you may need to add just a little more water).
• Put a heavy heat proof plate on the top of the leaves, cover pot, and bring to simmer for 50-60 minutes.

STUFFED GRAPE LEAVES (WITH MEAT)

Steps:

• In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed.
• Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
• Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
• Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer.
• With slotted utensil, lift out of liquid onto serving plate.
• If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth.
• Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups.