Stuffed Grape Leaves Recipe: A Traditional Middle Eastern Appetizer for All Occasions

Stuffed grape leaves, known as "Warak Dawali" in Arabic and "Ali Gefen Memulaim" in Hebrew, are a popular appetiser in Middle Eastern cuisine. This dish is especially loved in Turkey and Persia. It features grape leaves filled with seasoned rice, offering a delightful blend of flavours. The dish is often served with lemon slices for added zest.

• Thin, freshly-picked grape leaves
• 1 kg uncooked rice, rinsed
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 2 teaspoons salt
• Dried mint leaves
• 1 cup raisins
• Fresh dill, finely chopped
• Parsley
• Green onions (scallions)
• Cooking oil
• 2 lemons

• Large pot with lid
• Bowl for mixing ingredients
• Spoon for stirring and filling

Procedure

1. Soak the grape leaves in boiling water for about 15 minutes to soften them.
2. In a bowl, mix the rice with turmeric, pepper, salt, mint, raisins, dill, parsley, and green onions.
3. Place a small amount of the rice mixture on a leaf near one end. Fold the three smaller ends over the filling and roll it up like a mat.
4. Repeat this process with the remaining rice and leaves.
5. Arrange the stuffed leaves in a pot. Add enough water, oil, and lemon juice to just cover them.
6. Cover the pot with a lid. Bring to a boil, then reduce the heat to low.
7. Cook on low heat until the rice is fully cooked.
8. Add sliced lemon on top of the stuffed grape leaves before serving for extra flavour.

Nutritional Values