Stuffed Grape Leaves in Olive Oil
Waraq Inab bi'l-Zayt
Region: Arab Levant, Palestine
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Medium Difficulty

The Arab world was under Ottoman rule for five hundred years, and the Turkish influence is seen in many preparations, such as stuffed grape leaves. But the stuffing of vegetables has its roots in the Arab cookery of the early Islamic empire of the Abbasids in Baghdad, possibly learned from the Persians. Ottoman chefs perfected the stuffing of vegetables, and today nearly everything that can be stuffed is stuffed. The stuffed grape leaf and cabbage leaf are probably the most common and loved of all the stuffed vegetables. Stuffed grape leaves are a popular meze in Greece, Turkey, and the Arab Levant and are known as dolmades in Greece and dolma in Turkey. With Arab cooks, the stuffed grape leaf becomes a little more complex and elaborate. It can be served at room temperature and is called waraq inab bi'l-zayt (grape leaves with olive oil) or it can be served hot and is called waraq inab (grape leaves).

A properly made stuffed grape leaf should appear as a thoroughly inviting morsel, shiny with olive oil and plump with a rice filling. They are usually served at room temperature when they are served as a meze and are served hot when served for a more substantial dinner. The flavor of this recipe is ever so slightly tart and you will notice that it is a very simple recipe, relying on fresh herbs and vegetables rather than elaborate spicing. This recipe is the way they do it in rural Palestine.

[photo: Duane Winfield, in Clifford A. Wright, Little Foods of the Mediterranean]

Yield: Makes 50 to 60 grape leaves (some may rip)
Preparation Time: 1:30 hours

1/4 cup extra virgin olive oil

1 small onion, finely chopped

4 scallions, chopped

1 cup raw medium-grain rice, washed well or soaked in tepid water to cover for 30 minutes and drained

1/2 cup finely chopped fresh parsley leaves

1/2 cup finely chopped fresh mint leaves

2 teaspoons salt

Freshly ground pepper to taste

2 1/4 cups water

1/2 pound ripe tomatoes, peeled, seeded, and finely chopped

60 brined grape leaves, drained, or fresh grape leaves, blanched in boiling water for 5 minutes and drained

1/4 cup fresh lemon juice

1. In a heavy stove-top casserole or saucepan, heat 2 tablespoons of the olive oil over medium-high heat, then cook the onion and scallions until translucent, about 4 minutes, stirring. Add the drained rice, stir, and cook for 1 minute. Add 1/4 cup each of the parsley and mint, the salt, pepper, and 2 cups of the water, stir, and bring to a boil. Reduce the heat to low, cover with a paper towel, place the lid of the casserole or saucepan over the paper towel, then cook until all the liquid is absorbed and the rice tender, 18 to 20 minutes.

2. Transfer the rice to a platter, let cool completely, then stir in the tomatoes. Taste and correct the seasonings if necessary. Cover the bottom of a medium-size saucepan with grape leaves in a single layer.

3. Lay a grape leaf in front of you, stem side up and nearest to you. Cut off the little portion of the stem and place about 1 tablespoon of rice stuffing just above the stem. Roll up once away from you, tuck in the two side portions of the leaf, and continue rolling. Repeat with the remaining leaves and filling. Place the now tightly rolled up grape leaves snugly in the skillet or saucepan. Pour the remaining 2 tablespoons olive oil, the lemon juice, the remaining 1/4 cup each mint, parsley, and water over the grape leaves. (If there is more than one layer of stuffed leaves, drizzle each layer with the olive oil, lemon juice, mint, and parsley.)

4. Place an inverted plate or the lid to a smaller saucepan on top of the grape leaves and turn the heat to medium. Cook until you see bubbling on the sides, about 30 minutes. Remove from the heat, let cool completely in the saucepan, transfer to a serving platter, and serve at room temperature.

Posted: 11/13/2007