Warak Dawali
A Palestinian celebratory meal is never complete without a pot of this delicious lemony flavorful warak dawali. Warak dawali also known as grape leaves. To cook this dish the leaves are filled with a flavorful mixture of spiced ground beef or lamb and rice then rolled and cooked.
- Prep time
- 1 hr
- Cook time
- 1 hr
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Egyptian or cal-rose rice, washed and rinsed
- 1 jar grape leaves 16oz
- 1 pound ground or minced lamb or beef (or a mixture of both)
- 1 teaspoon allspice
- 1 teaspoon salt (and an extra 1/4 of teaspoon to add while cooking)
- ¼ cup of neutral or olive oil
- ¼ cup of fresh lemon juice (as needed)
Instructions
- 1
In a bowl, add washed and rinsed rice, meat (minced or ground), spices, salt, and olive oil.
- 2
Mix all together until well combined.
- 3
Take grape vines out of the jar, soak them in hot water for 10-15 minutes, remove water, and wash them a couple of times with cold water to get rid of any residue.
- 4
Place a grape leaf on a flat surface, vein side up, and place a spoonful of the filling in the center of the leaf.
- 5
Fold one side of the leaf over the filling.
- 6
Fold the other side of the leaf over the filling.
- 7
Then fold the bottom sides.
- 8
Then roll it tightly from the bottom to the top.
- 9
Roll it tightly from the bottom to the top, forming a compact roll.
- 10
Repeat the process until all leaves are rolled.
- 11
Arrange the stuffed grape leaves in layers, seam side down, in the pot.
- 12
Sprinkle some salt, pour the remaining olive oil.
- 13
Cover with boiled water (fill about 3/4 of the pot).
- 14
Bring the pot to a boil, then reduce the heat to low.
- 15
Cover the pot and let it simmer for about 45-60 minutes or until the rice is cooked and the grape leaves are tender.
- 16
Add lemon juice halfway through cooking.