Wara Einab Or Hot Stuffed Grape Leaves Recipes

DOLMAS (STUFFED GRAPE LEAVES) RECIPE

Steps:

• Gather the ingredients.
• Gently remove the grape leaves from their jar, then rinse each thoroughly under cold water, taking care not to rip the leaves. Pat the leaves dry and place on a cutting board.
• Using a small, sharp paring knife, remove the stems from the leaves.
• Cover with a paper towel and set aside.
• In a large saucepan over medium-high heat, heat the olive oil, adding the onion, garlic, parsley, and basil once the oil is hot. Stir continuously until the onion is soft and fragrant, about 6 minutes.
• Add the rice and pine nuts (if using) and sauté, stirring often, for 3 to 4 minutes longer.
• Add 4 cups of the vegetable broth and bring to a low boil. Turn down the heat to low and simmer for 10 to 15 minutes, or until the rice is cooked, adding water if necessary.
• Add 1/3 cup of the lemon juice , stirring well to combine, and cook for 2 to 3 minutes longer or until most of the liquid has been absorbed. Remove the pan from heat.
• Prepare a dry, clean workspace. Place one of the grape leaves, shiny side down, flat on your work surface. Place 1 to 2 tablespoons of filling on the lower-middle portion of the leaf, right above where the stem used to be.
• Fold in the sides of the leaves over the center.
• Then roll the bottom of the leaf over the filling and continue to roll, holding the sides in, until you've rolled the dolma completely and no filling is visible.
• Place the dolma seam-side down in a large saucepan or pot that's big enough to fit all of the dolmas in a single layer.
• Repeat until all of the grape leaves are used, placing one dolma directly next to the other and leaving no space in between.
• Drizzle another 1 to 2 tablespoons of olive oil over the dolmas, followed by the remaining lemon juice.
• Pour the remaining 4 cups of vegetable broth over the grape leaves to cover.
• Cover the pot and simmer over medium-low heat for 1 hour (do not boil). Add water as necessary to keep grape leaves covered.
• Remove the pan from the heat, uncover, and let the dolmas cool in the liquid for 20 to 30 minutes.
• Using a slotted spoon, gently transfer the dolmas to a serving dish. Drizzle with olive oil and lemon juice and serve cold or at room temperature.

WARA EINAB OR HOT STUFFED GRAPE LEAVES

Steps:

• If using vine leaves in brine, first drain them then put them in a large bowl and pour boiling water over them. Make sure the water penetrates well between the layers and let the leaves soak for 20 minutes. Drain. Soak in fresh cold water then drain again and repeat the process once more. This will remove the excess salt.
• IF using fresh leaves: Soften them by plunging into boiling water one at a time until limp. Soak and wash the rice in boiling water then rinse under cold tap water. Drain it well.
• In a large bowl, mix the rice with the meat, chopped tomato, onion, parsley, celery, salt and pepper. The 2 tbsp of tomato paste will add a Greek flavor.
• Place 1 leaf vein side up. Place a heaping tablespoon of filling on the center near the stem edge. Fold the stem up over the filling, then fold both sides toward the middle and roll up like a small cigar. Squeeze lightly in the palm of your hand. This process will become easier after you have rolled a few. Fill the rest. Continue until the filling is used up.
• Line the bottom of a large saucepan with a layer of tomato slices or leftover leaves to prevent the stuffing from sticking to the pan and burning. Pack the stuffed leaves in tight layers on the top. Push small pieces of garlic here and there between them. Sprinkle with lemon juice (you can use more than 1 lemon if needed) and add about 1/2 cup water. Some cooks mix a little saffron with the water to give a pale yellow color to the filling this is optional and does not seem to change the taste. The leaves should give a pale lemon color to the rice anyway.
• Put a small plate over the rolled leaves to prevent them from coming undone and cover with a lid. Cook over a gentle heat for 2 hours, or until tender, add water gradually as it becomes absorbed.
• You may reduce the cooking time to 20 minutes if you use a pressure cooker but the taste is best with long simmering.
• Turn onto dish and serve hot.
• Lebanese: Cooks will add 4 or more cloves crushed garlic in addition to the slivers and a tbsp dried crushed mint with a little water about 20 minutes before the recipe is done. Others including the Persians, Lebanese and Greeks like 1/2 tsp ground cinnamon added to the filling.

GRAPE LEAVES (EGYPTIAN VERSION)

Steps:

• Mix the first 7 ingredients together in a bowl (hands work the best).
• Roll or shape a small amount of meat mixture into a log shape (about the diameter of an index finger.
• Take one grape leaf and lay flat.
• Place the meat roll about 1/4 of the way up from the bottom in the middle of the leaf.
• Roll the bottom of the leaf up around the meat. Fold the left and right sides in over the roll and fold under. Continue to roll up the rest of the leaf.
• Place all of your stuffed grape leaves tightly packed together in a 9 x 13" pan.
• Cover with just enough water to meat the level of the grape leaves.
• Add olive oil and lemon juice to the water and gently stire.
• Bring to a light boil either on top of the stove or in your oven and simmer gently for 20 minutes.
• Serve hot or cold.