Stuffed Grape Leaves (Waraq ‘Inab Mihshi) Recipe

Learn how to make Stuffed Grape Leaves (Waraq ‘Inab Mihshi)/Recipe

Cuisine Introduction

This dish is Known to the Greeks as dolmath, the Turks dolma, the Iranians dolmeh, and the Arabs mahshi, stuffed vegetables have been enjoyed in the Middle East and the Balkans for centuries. It is, however, the stuffed leaves of the grape that are the most commonly preferred in the eastern Mediterranean countries and Iran.

The slight tartness in the taste of the grape leaf enhanced with the ingredients in the stuffing produce such an exquisite taste that even though a little extra work, time and patience may be needed to prepare this appetizer, you may well end up making them over and over again. In the Arab World, the Syrians, Lebanese, Palestinians, Iraqis and Iranians have been rolling grape leaves for centuries and it was they who introduced them to the Arab Gulf. Stuffed grape leaves have become so popular in the Arab Gulf that almost every hotel that serves Arab food will have them on their menus.

With time, these stuffed leaves took on a delicious character of their own in their new home, a source of pride in the Arab Gulf. Basmati rice is the preferred staple for the stuffing as opposed to the standard short grain rice and the Gulf’s version includes onions, tomatoes and cumin, enhancing the taste of the leaves with a wellspiced stuffing.

To enjoy them at their utmost, they should be eaten hot. As with any stuffed vegetables with rice, Arabs enjoy their stuffed grape leaves accompanied by Creamy Cucumber and Yogurt Salad or with Homemade Plain Yogurt (page 31). Stuffing grape leaves may seem a bit complicated to the uninitiated. The trick is to lay the leaves flat and to keep the stuffing from falling out by turning in the sides of the leaves in as you roll them.

Stuffing and Rolling Grapes leaves

Take a leaf and spread it out on a cutting board with the wide part of the leaf towards you and the veins facing upward. With a knife, trim, if necessary, any remaining stems. If the leaf is torn, patch it with a part of another damaged leaf.

Place 1 to 2 tablespoons of the stuffing,depending on the size of the leaf, at the base of the leaf, just above where the stem was removed. Using your fingers, spread the stuffing out to create a 1/2-inch (1-cm)-thick band of stuffing. Do not extend the stuffing all the way to edge of the leaf; you will need to wrap the leaf up and around the stuffing.

Fold the stem end of the leaf up and over the filling and then fold both sides of the leaf toward the middle. Tightly roll up the leaf, making sure to tuck in the sides as you roll. Repeat with the remaining grape leaves and filling. Once you get the hang of the rolling technique, it goes much faster.

Methods

1. Remove the preserved grape leaves from the jar,unroll them and place them in a large pan with boiling hot water. Let them soak for 5 minutes, drain well, and then soak two more times in fresh hot water, each time for 5 minutes, draining well after each soaking. (This triple-soaking process will remove the salt from the leaves.) Drain and set aside.

2. Prepare the stuffing by combining all the remaining ingredients, except 1 teaspoon of the salt, the tomato juice and water.

3. To stuff and roll up the leaves.

4. Place any remaining leaves on the bottom of a medium saucepan with a lid. Arrange the rolls, seam side down, over the leaf-lined bottom of pot placing the rolls tightly side by side in crisscrossing layers. Sprinkle the remaining 1 teaspoon of salt over the top of the rolled grape leaves. Pour the tomato juice over the rolls. Cover with an inverted plate.

5. Pressing down on the plate, add enough water to barely cover the plate. Bring to a boil, then cover with the saucepan lid. Cook over medium-low heat for 1 hour or until the meat and rice are done. Carefully remove the stuffed grape leaves with a fork. Serve hot as an appetizer or as a main dish.

Recipe Name And Quantity

Serves about 6 as an entrée and 12 as an appetizer

Soaking time: 20 minutes

Prep time: 45 minutes

Cooking time: 1 hour

One 1-lb (500-g) jar preserved grape leaves

1 lb (500 g)ground lamb or beef

1 cup (200 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained

2 onions, very finely chopped

2 tomatoes, finely chopped

4 cloves garlic, crushed to a paste

1/2 cup (50 g) finely chopped green onions (scallions)

2 tablespoons finely chopped fresh coriander leaves (cilantro)

4 tablespoons extra-virgin olive oil

1 teaspoon ground black pepper

1 teaspoon ground cumin

1/2 teaspoon allspice

2 teaspoons salt

2 cups (500 ml) tomato juice mixed with 1 teaspoon dried oregano