DOLMA WARAK EINAB

Dolma Warak Einab commonly known as stuffed grape leaves, is a traditional Middle Eastern dish where grape leaves are filled with a savory mixture. These leaves are simmered in a lemon-flavoured broth until tender.

Dolma Warak Einab --  stuffed grape-leaves

Ingredients:

Grape Leaves:

• 1 jar grape leaves in brine (drained and rinsed)

Filling:

• 350g basmati rice

• 250g minced meat (beef or lamb)

• 2 tbsp dried mint

• 2 tbsp olive oil

• 4 tbsp dried parsley

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp cinnamon

• 1 tsp turmeric

• 2 tbsp tomato puree

• Juice of 1 lemon

Sauce:

• 4 tbsp olive oil

• 1 tsp salt

• 1 tsp black pepper

• 4 tbsp tomato puree

• Juice of 1 lemon

• 1 liter water (or as needed to cover dolma)

Instructions:

• Soak rice for 30 minutes, then rinse.

• Mix rice, minced meat, dried mint, dried parsley, olive oil, salt, pepper, cinnamon, turmeric, tomato puree, and lemon juice in a bowl.

• Remove grape leaves from jar, rinse under cold water, and pat dry.

• Place grape leaves flat, vein side up, and spoon filling near the stem. Fold sides and roll tightly.

• Arrange rolled dolma tightly in a deep pan, standing or lying flat.

• Mix olive oil, salt, pepper, tomato puree, lemon juice, and water for the sauce. Pour over dolma.

• Cover dolma with a plate to keep its shape , bring to a boil, then reduce heat to low and simmer for 1 hour.

• Once cooked, transfer dolma to a plate and serve.