Wara Einab Or Dolma Food

WARA EINAB OR DOLMA

Steps:

• If using grape leaves preserved in brine, to remove the salt put them in a bowl and pour boiling water over them. Make sure that the water penetrates well between the layers, and leave them to soak for 20 minutes, then change the water twice, using fresh cold water. If using fresh leaves, plunge a few at a time in boiling water for a few seconds only, until they become limp, and lift them out.
• Pour boiling water over the rice and stir well, then rinse under the cold tap and drain. Mix the rice with the chopped tomatoes, onion or scallions, parsley, mint, cinnamon, allspice, and salt and pepper to taste.
• Stuff the grape leaves with this mixture: Place each leaf on a plate, vein side up. Put one heaping teaspoonful of filling in the center of the leaf near the stem end. Fold the stem end up over the filling, then fold both sides towards the middle and roll up like a small cigar. Squeeze lightly in the palm of your hand. Fill the rest of the leaves in the same way. This process will become very easy after you have rolled a few.
• Pack the stuffed leaves tightly in a large pan lined with tomato slices or leftover, torn, or imperfect grape leaves, occasionally slipping a whole clove of garlic in between them if you like.
• Mix the olive oil with 2/3 cup water. Add the sugar and lemon juice, and pour the mixture over the stuffed leaves. Put a small plate on top of the leaves to prevent them from unwinding, cover the pan, and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding water occasionally, a coffee-cupful at a time, as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve cold.
• Add 3 tablespoons raisins or currants and 4 tablespoons pine nuts to the filling.
• Mix 1/4 teaspoon powdered saffron or turmeric with the olive oil and water before pouring over the stuffed grape leaves.
• Soak about 1/4 cup dried chickpeas in water overnight. Then crush them in a mortar and add them to the filling. In this case use 1/4 cup less rice. You may also use drained canned chickpeas.

WARA EINAB OR HOT STUFFED GRAPE LEAVES

Steps:

• If using vine leaves in brine, first drain them then put them in a large bowl and pour boiling water over them. Make sure the water penetrates well between the layers and let the leaves soak for 20 minutes. Drain. Soak in fresh cold water then drain again and repeat the process once more. This will remove the excess salt.
• IF using fresh leaves: Soften them by plunging into boiling water one at a time until limp. Soak and wash the rice in boiling water then rinse under cold tap water. Drain it well.
• In a large bowl, mix the rice with the meat, chopped tomato, onion, parsley, celery, salt and pepper. The 2 tbsp of tomato paste will add a Greek flavor.
• Place 1 leaf vein side up. Place a heaping tablespoon of filling on the center near the stem edge. Fold the stem up over the filling, then fold both sides toward the middle and roll up like a small cigar. Squeeze lightly in the palm of your hand. This process will become easier after you have rolled a few. Fill the rest. Continue until the filling is used up.
• Line the bottom of a large saucepan with a layer of tomato slices or leftover leaves to prevent the stuffing from sticking to the pan and burning. Pack the stuffed leaves in tight layers on the top. Push small pieces of garlic here and there between them. Sprinkle with lemon juice (you can use more than 1 lemon if needed) and add about 1/2 cup water. Some cooks mix a little saffron with the water to give a pale yellow color to the filling this is optional and does not seem to change the taste. The leaves should give a pale lemon color to the rice anyway.
• Put a small plate over the rolled leaves to prevent them from coming undone and cover with a lid. Cook over a gentle heat for 2 hours, or until tender, add water gradually as it becomes absorbed.
• You may reduce the cooking time to 20 minutes if you use a pressure cooker but the taste is best with long simmering.
• Turn onto dish and serve hot.
• Lebanese: Cooks will add 4 or more cloves crushed garlic in addition to the slivers and a tbsp dried crushed mint with a little water about 20 minutes before the recipe is done. Others including the Persians, Lebanese and Greeks like 1/2 tsp ground cinnamon added to the filling.