Recipes for Change: Stuffed vine leaves

Rising temperatures and extreme weather events are harming agricultural productivity and food security.

Through the Rural Economic Growth and Employment Project, IFAD works with its partners to offer solutions to these challenges for rural people in Jordan.

Stuffed vine leaves are prevalent across much of the Middle East and the Mediterranean – in fact, there are countless variations of this dish.

This recipe is the traditional Levantine version and consists of grape leaves, stuffed with spiced beef and rice and cooked over meat or broth to give it a rich flavour. Leftovers store wonderfully, up to three days in the fridge or a couple of months in the freezer.

Though time-consuming, the dish is a fun project to embark on with family and friends.

 

Warak dawali (stuffed vine leaves) serves 6-8

Per serving • Calories: 250 kcal • Protein: 2 g • Fat: 15 g • Carbohydrates: 31 g

Ingredients

For the filling

• • 450 g rice
  • 4 tbs olive oil
  • 1 tbs sea salt
  • 1 tsp tomato paste
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp ground black pepper
  • ¼ tsp grated nutmeg
  • 450 g ground beef

For the vine leaves

• • 2 (250 g) jars vine leaves in brine
  • 3 medium tomatoes, sliced
  • 1l chicken stock or water
  • 1 tbs tomato paste
  • 1 tbs fine sea salt
  • ½ tsp ground allspice
  • ¼ tsp ground cinnamon  
  • ¼ tsp ground black pepper
  • 2 tbs lemon juice, or to taste
  • Plain yogurt, to serve

Preparation:

1. Rinse uncooked rice in a sieve until water runs almost clear, then soak in cold water for 15 mins.

2. Meanwhile, drain leaves, separating them slightly, and place in a heat-resistant bowl. Pour boiling water over leaves until they are completely submerged and let stand for 15 minutes.

3. Drain the rice and let it rest for 15 minutes.

4. To make the filling, in a large bowl, combine rice, olive oil, salt, tomato paste, allspice, cinnamon, black pepper and nutmeg; mix well. Add ground beef and mix until smooth; set aside.

5. Drain and rinse the leaves.

6. Stuff the leaves with the filling, roll into sausage shape and lay out in a large pan.

7. Whisk chicken stock or water with tomato paste, salt, allspice, cinnamon, and pepper to combine; pour mixture over vine leaves. Cover with a layer or two of extra, unrolled vine leaves and top with an inverted heatproof plate that is slightly smaller than pan’s diameter.

8. Cover pot and allow to boil for about 10 minutes, then reduce heat and simmer for 2 hours.

9. Add lemon juice and cook over low heat for another 10 minutes. Remove from heat and set aside to rest for 20 mins.

10. To serve, discard the unrolled leaves on top and serve with plain yogurt.

Publication date: 03 August 2023