Waraq Dawali
Stuffed Grape Leaves
Tender grape leaves are meticulously stuffed with a flavorful mixture of rice, ground meat, and aromatic spices, then slow-cooked to perfection. This dish is a labor of love, often prepared for special occasions and family gatherings, showcasing the rich culinary heritage of Palestine.
🧂 Ingredients
- 1 jar (approx. 80-100 leaves) Grape leaves(Fresh or jarred in brine)
- 1.5 cups Short-grain rice(Rinsed and drained)
- 1 lb Ground lamb or beef
- 2 medium Yellow onion(Finely chopped)
- 1 bunch Fresh parsley(Finely chopped)
- 4 medium Tomatoes(Finely chopped)
- 7 cloves Garlic(Minced)
- 4 tbsp Olive oil(plus more for lining the pot)
- 0.5 cup Lemon juice(from 2-3 lemons)
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 1 tsp Seven spices (Baharat)
- 1 tsp Safflower (optional)
- 2 medium Potatoes(sliced into thin rounds (for lining the pot))
- 1.5 cups Water or broth(boiling)
👨🍳 Instructions
- 1
If using jarred grape leaves, rinse them thoroughly and gently separate them. If using fresh leaves, blanch them in boiling water for 2-3 minutes until softened, then drain and remove stems. If leaves are very large, cut them in half.
💡 Tip: Ensure leaves are pliable but not torn. - 2
Prepare the stuffing: In a large bowl, combine the rinsed rice, ground meat, chopped onion, parsley, tomatoes, minced garlic, 4 tbsp olive oil, lemon juice, salt, black pepper, seven spices, and safflower (if using). Mix well.
💡 Tip: Don't overmix, as it can make the meat tough. - 3
Line the bottom of a large, heavy-bottomed pot with the sliced potatoes. Drizzle with a little extra olive oil.
💡 Tip: The potatoes prevent the grape leaves from sticking and become tender and delicious. - 4
To roll the grape leaves: Lay a grape leaf flat with the shiny side down and the veins facing up. Place about 1 teaspoon of filling near the stem end. Fold the sides of the leaf inward, then roll tightly from the stem end towards the tip.
💡 Tip: Avoid overstuffing, as the rice will expand during cooking. - 5
Arrange the rolled grape leaves snugly in the pot, seam-side down, in layers. Pack them tightly to prevent them from unraveling during cooking.
💡 Tip: A tight packing ensures neat rolls. - 6
Place a heatproof plate directly on top of the stuffed grape leaves to keep them submerged and in place during cooking.
💡 Tip: This prevents the rolls from coming apart. - 7
Pour the boiling water or broth over the plate to cover the grape leaves. Add an additional 1-2 tsp salt if using water.
- 8
Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours, or until the rice is fully cooked and tender.
💡 Tip: Check for tenderness by tasting one leaf. If using jarred leaves, add the remaining lemon juice in the last 15 minutes of cooking. - 9
Once cooked, remove the pot from the heat and let it rest, covered, for at least 20-30 minutes before serving. Carefully invert the pot onto a serving platter to unmold the dawali.
💡 Pro Tips
- ✓The quality of the grape leaves significantly impacts the final dish.
- ✓If you have extra stuffing, you can stuff a few small tomatoes or bell peppers to cook alongside the grape leaves.
- ✓This dish can be made vegetarian by omitting the meat and increasing the amount of rice and vegetables.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian version with rice, herbs, and vegetables.
- Adding lamb cutlets or beef short ribs to the bottom of the pot for extra flavor.