Contrary to popular belief, stuffed grape leaves are usually eaten hot as a main meal and are filled with rice and meat, although some do prefer vegetarian style. The name and ingredients vary by country but you’ll commonly see them referred to as dolmas, dolmades or warak dawali.
Ingredients
- 3 cups jasmine rice, rinsed thoroughly and drained
- 1 pound ground beef
- 1 tablespoon allspice
- 1/2 teaspoon nutmeg
- 1 tablespoon seven spice (bokharat)*
- 1 chicken bouillon cube, ground up or 1 heaping tablespoon chicken bouillon powder
- 1/3 cup melted butter or olive oil
- 1 (16-ounce) jar grape leaves
- 1 tomato, sliced in rounds for the bottom of the pot
- *Seven Spice is a common spice combination used in Middle Eastern cooking and can be found at markets offering ingredients from around the world
- 2/3 of (15-ounce) can tomato sauce (without Italian seasonings) or 1/4 cup tomato paste
- 3 cups water
- Salt to taste
Instructions
In a large bowl, make the filling by combining all ingredients except the grape leaves. Set filling aside. Drain and rinse grape leaves thoroughly. Bring a large pot of water to a boil and add grape leaves. Let them boil until they become tender, 5 to 10 minutes. Remove grape leaves from pot and place on a plate as flat as possible.
To stuff the leaves, lay each grape leaf flat, veiny side facing up and smooth side down. The wider portion with the stem should be facing you. Start by trimming the very tip of the stem off the leaf. Take about a teaspoon of filling (more or less depending on the size of the leaf) and lay in a thin line along the wider part of the leaf. Bring the bottom of the leaf up slightly to cover the line of rice and bring both sides in (like a burrito). From there, roll it forward just tight enough so the leaf stays shut while cooking. Continue rolling till you finish the grape leaves. Any extra filling can be cooked and eaten like normal rice.
Place sliced tomatoes on the bottom of a large pot to prevent any burning, then arrange grape leaves on top of tomatoes as neatly and tightly as possible.
Mix together ingredients for the sauce and gently pour over the rolled grape leaves, making sure they’re just barely covered (otherwise, add more water). Compress the grape leaves with a small heat-proof plate and bring to a boil for 7 to 10 minutes. Reduce heat to low, cover and cook for 1 to 1-½ hours. Taste one of the stuffed grape leaves from the pot to make sure the rice is fully cooked. Flip the pot onto a large serving platter or remove one by one and serve any remaining sauce on the side.
