Dolma (Warak Enab)
Grape leaves stuffed with a mixture of rice, meat, and herbs.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Gently unroll and rinse the grape leaves under cold water to remove the brine. Pluck off any tough stems.
- 2
In a bowl, thoroughly mix the raw ground meat, rinsed rice, diced tomato, chopped parsley, seven spice, 1 tsp salt, and 1 tbsp olive oil.
- 3
Lay a grape leaf flat on a cutting board, vein side up. Place 1 heaping teaspoon of filling in a line near the stem base. Fold the bottom over the filling, fold the sides inwards, and roll tightly like a small cigar.
- 4
Slice a large tomato or potato into thick rounds and line the bottom of a heavy pot (this prevents the leaves from scorching).
- 5
Tightly pack the rolled grape leaves seam-side down into the pot in concentric circles, stacking multiple layers if necessary.
- 6
Mix the lemon juice, remaining olive oil, 1 tsp salt, and 2 cups of hot water. Pour over the leaves. Place an inverted heat-proof plate on top to keep them submerged. Simmer gently on low heat for 1.5 hours until the leaves are tender and the rice is fully cooked.
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