Warak Dawali
The Quirky Foodster Team
Ingredients
- Grape leaves, fresh or jarred, rinsed — 40
- Short-grain rice — 370 g (13 oz)
- Tomatoes, finely chopped — 3
- Chopped parsley — 30 g (1 oz)
- Olive oil, plus extra for the pot — 60 ml (2 fl oz)
- Lemon juice — 2 tbsp
- Allspice — 1 tsp
- Water — 720 ml (24 fl oz)
- Salt and pepper — to taste
Method
- If using fresh grape leaves, blanch briefly in boiling water until pliable; drain jarred leaves and rinse well.
- Combine the rice, chopped tomato, parsley, olive oil, lemon juice, allspice, salt and pepper for the filling.
- Lay each grape leaf flat, vein-side up, and place a small spoonful of filling near the stem end.
- Fold the sides in and roll up tightly into a small cylinder.
- Line the bottom of a pot with a few extra grape leaves, then arrange the rolled leaves snugly in layers.
- Add the water and a drizzle of olive oil, and place a plate on top to weigh the rolls down.
- Cover and simmer gently for 40–45 minutes until the rice is tender.
- Let cool slightly before serving.
Introduction: Tender grape leaves rolled around a filling of rice, tomato and herbs, gently simmered until soft, a beloved Palestinian starter.
Cultural Background: Stuffed grape leaves are prepared across Palestine for gatherings and celebrations, each family passing down its own preferred filling and rolling technique through generations.
Tips: Roll the leaves snugly but not too tightly, as the rice will expand during cooking. Weighing the rolls down with a plate keeps them from unravelling as they simmer.
Variations: Add a little minced meat to the filling for a heartier, non-vegetarian version. Serve with a side of yoghurt for dipping.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently by steaming, or in a covered pan with a splash of water over low heat.
FAQs:
Q: Can I use jarred grape leaves?
A: Yes, this is very common and convenient; rinse them well to remove excess brine before using.
Q: Is this dish always vegetarian?
A: The rice and herb filling shown here is vegetarian, though minced meat is a common addition in many households.
- Grape leaves, fresh or jarred, rinsed — 40
- Short-grain rice — 370 g (13 oz)
- Tomatoes, finely chopped — 3
- Chopped parsley — 30 g (1 oz)
- Olive oil, plus extra for the pot — 60 ml (2 fl oz)
- Lemon juice — 2 tbsp
- Allspice — 1 tsp
- Water — 720 ml (24 fl oz)
- Salt and pepper — to taste
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