Warak Einab Meshwi- Stuffed Grape Leaves
Ingredients:
• 1 lb. of Grape Leaves (about 75-90 leaves)
• 2 medium sized tomatoes finely chopped
• 1 bunch of Italian parsley finely chopped (cut off stems)
• 1 bunch of green mint leaves finely chopped
• 1 bunch of green onions finely chopped
• 1/2 cup of chickpea halves, rinsed and soaked in water overnight
• 1/2 cup of rice
• 2 teaspoons of salt
• 3/4 cup of olive oil
• 1 cup of lemon juice
• 1 medium size onions, sliced
• 1 large tomato, sliced
1.) In a bowl mix finely chopped tomatoes, mint, Italian parsley (with stems removed), green onions along with the chickpea halves, rice, 1 teaspoon of salt, 1/4 cup of olive oil and 1/4 cup of lemon juice.
2.) If using canned grape leaves, get rid of water from can then soak leaves in clean hot water for 3 to 4 minutes. Rinse leaves multiple times with fresh water to get rid of any preservatives. If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 40 minutes. Once leaves are ready, cut off their stems and stack them on a cutting board.
3.) Lay the leaves flat on a cutting board with the rough side facing upwards.
Add 3/4 teaspoon of stuffing towards the bottom of the leaf as in the photo below.
Roll bottom of leaf over the stuffing, 1/3rd of the way
Fold right side over, 1/3rd of the way
Fold left side over, 1/3rd of the way
Then roll all the way through the end of the leaf
A good roll needs to be tight so that it doesn’t break apart during cooking. We like to make medium to small rolls, about 1/2 inch thick and 3 inches long.
4.) Add one layer of onion slices on the bottom of a small to medium cooking pot, add a layer of sliced tomatoes on top and then start stacking layers of rolled grape leaves on top. While adding the rolls make sure to squeeze them tightly together to reduce any space in between in order to avoid them breaking apart while cooking.
5.) Add one layer of onion slices on the bottom of a small to medium cooking pot, add a layer of sliced tomatoes on top and then start stacking layers of rolled grape leaves on top. While adding the rolls make sure to squeeze them tightly together to reduce any space in between in order to avoid them breaking apart while cooking.
6.) Once you’ve finished adding the rolls, sprinkle 1 teaspoon of salt on top, add 3/4th cup of lemon juice, 1/2 cup of olive oil, 2 cups of water then shake the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls. Add a small (microwave-safe) plate on top and press it downwards and leave in pot while cooking. The plate creates a downward pressure on the grape leave rolls to keep them tightly held together.
7.) Cover the pot and cook for a few minutes on high heat until the sauce starts boiling, at which time turn the heat down to low and let simmer and cook for about 35 minutes. Every 10 minutes or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn’t stuck on one side.
8.) Once done with cooking turn stove off, uncover the pot and let it rest for about 1 hour to cool down. During this time the grape leave rolls will absorb more sauce. Please note that this step is optional and is just a preference of ours, and you could serve the grape leaves hot if you so desire. Once ready to serve, empty the sauce from the pot in a separate container, then put your serving plate upside down on top of the cooking pot, and while holding them tightly together turn them over quickly so the pot is now on top and the serving plate on the bottom.
9.) Lay serving plate on the kitchen counter and slowly lift up and remove the pot from the plate. You should now have a nice looking pile of neatly stacked grape leave rolls with the tomatoes and onions on top. You can then add a bit of its sauce on it to taste.
Grape leave rolls taste good with pita bread and with a side of plain yogurt