Stuffed Grape Leaves

Wara Einab/ Dawali/ Grape Leaves (Vegetarian)

 

Tools:

Two large bowls (one for rice, one for leaves)

One large pot with cover

Sharp knife

Spoon

Ingredients:

·      3 cups short grain rice

·      2-3 small tomatoes, finely

·      2 small onions, finely chopped

·      ½ can (~½ can) chickpeas, chopped

·      ½- 1 small can tomato paste

·      ~½ cup chopped parsley

·      ~1-2 tbsp lemon juice

·      ~2-3 tbsp olive oil

·      1 jar grape leaves

The following spices, to taste:

·      salt

·      cumin

·      nutmeg

·      all spice

·      turmeric

·      dash of black pepper

·      pinch of curry powder

Directions:

1.     Soak rice over night. Rinse rice day of. Place rice in large bowl with plenty of extra room.

2.     Remove grape leaves from jar and rinse with warm water. Be careful removing leaves from jar, as tearing leaves will render leaves useless.

3.    Add chopped onion, tomato, chickpeas and parsley, lemon juice, olive oil, tomato paste and spices to bowl of soaked rice.  Stir in between adding every few ingredients to check the consistency and ratio of rice to non-rice ingredients.  Taste after adding spices and tomato paste to be sure you’re at a desired intensity of spices.  Add more of whatever flavor is lacking.

4.     Sit at a table with a cutting board or place mat of any sort in front of you. Place a grape leaf flat on the cutting board, veins upward.  Carefully tear off the stem if it is too long.

5.     Place about 1 tablespoon of the rice mixture in each leaf. Place the rice in somewhat of a horizontal line close to the bottom of the leaf. (Do not place it in a heap in the middle of the leaf.)  Though leave a small space at the bottom and to the sides of the rice.  Fold up the leaf below the rice, using your thumbs, holding the leaf with both hands. Tuck the sides of the leaf inwards while continuing to roll forwards. Be sure to keep all parts of the leaf tightly woven.

6.     Place any unusable or tattered grape leaves on the bottom of the pot.

7.     Place rolled leaves in a pot, with the “tab” of the leaf on the bottom (so the roll doesn’t come apart.) Place rolled leaves tightly next to one another in the pot in an organized fashion. When there is no more room, create a second layer.

8.     When all useable leaves have been rolled, fill pot with enough water to cover the rolled leaves.  Place a heat-safe plate on top on the leaves to keep them all submerged in the water.

9.     Boil water and keep on medium to high heat for about 45 minutes, or until rice and leaves are cooked all the way through.  Add more water if necessary.

**To avoid burning, you can also place leaves in a steamer. Follow same directions, but do not line the bottom with grape leaves and dump any excess water after cooking.