I started a series “Arabic cuisine” featuring my traditional food. Today the dish is “Stuffed Grape leaves ” (war’a dawali ) a nutritious one and gluten free too!
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After more than 15 recipes now in Arabic cuisine series, I noticed that almost every recipe post I mentioned my mom in it! This makes me realize how much I miss mom’s presence in my life, an actual presence, not a virtual one!
Asking mom for recipes means more than an instant help, and solving a problem, its the trust between mother, and daughter. It’s the typical female role, to look for the best to feed her family, and to gives them her best. Sometimes it’s very demanding, but I’m happy to serve my little family!
My mom usually, makes stuffed leaves when she makes stuffed zucchini, actually more like a summer squash. So the grapes leaves makes a great side. Lots of families back home, cook grape leaves as a a main course, lots and lots of them. While they are taste really good, it’s a lot of work!
Now, let me explain how to stuff the grape leaves, this the traditional way of rolling or folding the grapes leaves. Recently, I stumbled upon a new way, which is to fold them in a square shape, but this one is easier to memorize.
Grape leaves made its presence in almost every women gathering, since its more like finger food, or a snack. It’s fulfilling, but not to the extent that you feel stuffed yourself! And there is some sort of undeclared competition, where the one who got the thinner, and smaller ones is the real winner, and the one with big ones is the lazy one! Unfair right? Do you agree?
I don’t! But in this case, I do agree. Big leaves don’t taste good as the small, thin ones, and they hard to chew. Therefore, there is a reason after all, why the one with the small one is going to win!
Grape leaves
They are nutritious, and healthy.
- They have good amounts of vitamins like A, C and folate, also minerals like manganese, calcium and iron.
- They have anti inflammatory proprieties, and they have good amounts of antioxidants, like phenols and falvanoids.
- Unfortunately, the leaves that are picked in September after the season, are the highest in antioxidants content, because at that stage they become hard to chew and has bitter taste.
The research of grape leaves is still in the early stages, since most of the studies are focused on the grapes, and the wine.
Here a Lebanese talented blogger ” Maureen ” has posted the ultimate guide to pick the fresh grape leaves, and its packed with great photos. It’s a bit hard to find fresh leaves here in the states, though many states have them. if you live in a moderate climate, you can start a vineyard yourself! That’s what people do back home! Even my family has a small one! Having a vineyard makes a great shade, some privacy, delicious grapes, and fresh grape leaves! Just you know this is the traditional stuffing, and the one my mom use. There are many versions, and most of them are completely vegan!
Now let’s get to the recipe!
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How to make stuffed Grape leaves (war'a dawali)
This stuffed grape leaves, are nutritious comfort finger food that are gluten free
Ingredients
- Grape leaves 25 ones (fresh, frozen, or preserved)
- 2 Tb of Olive oil
- 100 g of raw minced beef or lamb.
- 1/2 cup uncooked white rice (short grain)
- Spices like salt, black pepper, cinnamon, or 7 spices)
- Water
Instructions
- First if you are using preserved leaves, wash them very well multiple times, so they become odorless, and having less sodium content.
- Put the leave on a plate (or just on the counter).
- Put the filling in the center, grab the lower two part of the leave, then grab the sides, and then roll it tightly enough to make it hold in shape.
- Put the leaves in a pot with a tight lid, don't leave any space.
- Add water just enough to cover the leaves, and then put a plate over so the leaves stay pressed, and then cover the pot.
- leave it on medium heat for 30 minutes then, test the leaves, it may need more time and add water if needed.
- Serve them hot or cold.
Notes
25 are enough for 3 persons
Nutrition Information:
Amount Per Serving: Calories: 293Total Fat: 16gCarbohydrates: 27gFiber: 1gProtein: 8g
Have you ever tried stuffed grape leaves? Would you try them? I would love to hear from you!
Did you cook them long enough? It will usually have the brine flavor there still which is part of the taste. And the stems should be taken out before stuffing to soften them.
Thanks for the suggestions!
I grew up on Arabic/ Lebanese food…. And have always loved Stuffed grapeleaves. My mom made them all the time, and this recipe sounds “Exactly” like the way my mom used to make them. Some recipes mention putting the leaves in boiling water for a few minutes first…… but my mom never did. What’s your opinion on that!? Thanks.
Hello Mona, thanks for commenting if the leaves are fresh , no need to do that. if its stored in brine water, in jars, you do that , to remove excess salt.
I make them often. I love them with beef and lamb combo and rice. I make a dipping sauce and serve them with feta, cucumber and tomatoes. So good.
Oh I love how you served them, fantastic!
I had stuffed grape leaves once or twice and can’t wait to make them myself. Thanks for the wonderful recipe! Once I learn how to make them, I plan to make them again and again. I just love foreign food!
You are very welcome , just give it a try , it’s not so hard!