Waraq Al Dawali Stuffed Grape Leaves Recipes

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.

Steps:

• To prepare the grape leaves: Drain the jar and carefully remove the roll of leaves. Separate the leaves, rinsing them and stacking them (be careful not to tear them). Set aside.
• Chop the canned tomatoes finely (I process in a food processor). Combine the lamb, tomatoes and their liquid, rice, olive oil, scallions, and mint.
• Lay a grape leaf, vein side up with stem pointing toward you, on your work surface. Place a tablespoon of filling at the base of the leaf and roll up, tucking in at the sides to make a little bundle. (You want to roll it up tight enough so that it stays together but leave a little room for the rice to expand as it cooks). Repeat until all filling and/or grape leaves are used up, placing each bundle seam side down into a cooking pot.
• Squeeze lemon juice over the bundles, then add water nearly to cover. Place a small plate over the bundles to weigh them down (so they won't fall apart during cooking). Cover and bring to a boil; reduce heat and simmer for 1 hour.
• Serve hot or cold.