Then, wash and chop the tomatoes and add them to the bowl.To begin, wash your rice and put it in a large mixing bowl once it’s drained.Large plate or cutting board for rolling How to make Dawali (Stuffed Grape Leaves) First, make the stuffing.Garlic press (or allow more time for mincing).The widest cooking pot you own – only the bottom two layers of stuffed grape leaves get really soft unless you add a ton of lemon juice.This post contains affiliate links, below. Potatoes (optional, but if you’re going to cook, you may as well have lots of leftovers) Tools and EquipmentĪs an Amazon Associate I earn from qualifying purchases, at no additional cost to you.1 16 ounce jar of grape leaves (or a bit over half of one).3/4 cup plus 2 Tbsp lemon juice (if you don’t like lemon as much as me, you can substitute vegetable broth for some of this).1 1/2 cups rice, medium or short grained.Dawali Ingredientsīefore you begin, you will need: Edible Ingredients Lay it seam side down in your pot over a protective bottom layer of sliced potatoes or the grape leaves with holes, etc. You don’t need to roll it very tightly since the rice will expand as it cooks. After that, fold the side flaps of the grape leaf in like an envelope.ĥ. Next, fold up the bottom flaps of the grape leaf to cover the filling.Ĥ. For small leaves, about a teaspoon of filling will do, but for larger ones like this I did very heaping teaspoons (like almost two).ģ. Then, add your filling horizontally near where the stem would be. To begin, lay your leaf on a flat surface, veiny side up.Ģ.You can read more about how the cooking and sharing of dolmas fits in to their hospitality and cultural identity here. In 2017, UNESCO (the United Nations Educational, Scientific and Cultural Organization, a specialized agency of the United Nations) added dolma making and sharing in Azerbaijan (a country in the Caucasus region of Eurasia) to its UNESCO Intangible Cultural Heritage Lists. Interestingly, in Turkish, yalanci dolma means fake dolma or liar’s dolma, and is what people sometimes call dolmas without meat. This recipe is remarkably similar to Greek dolmades or dolmas, Egyptian warak enab, or Arabic war’a dawali.Īnother variation is sarma, a type of dolma eaten throughout what used to be the Ottoman Empire. Various regions make similar stuffed vine leaves by different names. (My hommus recipe is another mezze you can make.) People eat them either as appetizers, like tapas, or if you have enough of them they become a meal on their own. A mezze is an assortment of small dishes. People generally eat it as a mezze, like my taboule. This dish is a traditional food all around the Mediterranean. These fresh stuffed vine leaves do taste, in my opinion, quite a bit better than the ones you can buy in a can. If there is someone in your household you can enlist to help you roll these up, all the better. That being said, you can customize it to your own tastes, and it makes a huge batch you can eat for quite a while. You’ll feel like you’re in a Mediterranean taverna once you taste these! I used a simple yet flavorful filling, but feel free to follow in the footsteps of those who add pine nuts, figs, dried apricots, cherries, plums, quince, celery, lentils, or anything else you’d like. These delicious dawali, also called waraq al dawali, are vegetarian stuffed grape leaves you can make a large batch of and enjoy all week!
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