Traditional Arabic Stuffed Grape Leaves

Enjoy the rich flavors of the Middle East with this classic dish of "Charuto Árabe de Uva," where grape leaves are artfully stuffed with a savory blend of ground meat, rice, and fresh herbs. Perfectly accompanied with lamb ribs, this meal is both comforting and aromatic, making it a delightful centerpiece for your dining table.

Ingredients

🍇 1 jar Folhas de Uva Biddah preserved grape leaves
🍚 1 cup uncooked rice
🥩 250 grams ground meat (your choice of beef or lamb)
🍅 1 medium tomato finely diced ~150g
🧅 1.5 medium onions divided ~150g total
🌿 50 grams chopped parsley
🌿 50 grams chopped mint
🧂 1 small spoon salt for filling
🌶️ 1 small spoon pepper for filling
🧂 Pinch of salt for onion sauté
🌶️ Pinch of pepper for onion sauté
🌿 1 small spoon 7 spice mix
🫒 1 large spoon olive oil
🛢️ Cooking oil for sautéing
🐑 500 grams lamb ribs (or substitute with chicken or fillet)

Instructions

1- Prepare Grape Leaves:

• Open the jar of Folhas de Uva Biddah preserved grape leaves.
• Boil water in a small pot (MemofStyle pot).
• Immerse grape leaves in boiling water for 2-3 minutes to remove excess salt.
• Use a slotted spoon to remove leaves; set aside to drain.

2- Prepare the Filling:

• In a ceramic mixing bowl, combine rice, ground meat, tomato, 1/2 finely diced onion, parsley, and mint.
• Add salt, pepper, 7 spice mix, and olive oil.
• Mix thoroughly by hand until ingredients are well combined.

3- Prepare the Pot Base:

• In a larger MemofStyle cooking pot, heat a small amount of cooking oil.
• Sauté remaining 1/2 sliced onion until softened and season with salt and pepper.
• Arrange lamb ribs over sautéed onions.

4- Roll the Grape Leaves:

• Lay a grape leaf flat with the veined side up, remove stems if necessary.
• Place a small amount of filling at the bottom edge of the leaf.
• Fold the bottom edge over, tuck in sides, and roll tightly upwards.
• Repeat until all filling is used.

5- Assemble and Cook:

• Layer rolled grape leaves over the meat in the pot.
• Place a small pot or plate filled with water as a weight on top of the rolls.
• Add water to cover rolls and weight.
• Bring to a boil, reduce heat to low, and cover.
• Simmer for 1.5 to 2 hours until meat is tender and rice is cooked.

Prep Time: 30-45 minutes
Cook Time: 1.5 to 2 hours
Total Time: Approximately 2-2.5 hours
Servings: 4-6 servings
Equipment: MemofStyle cooking pots (small and large), Ceramic mixing bowl, Wooden cutting board, Black slotted spoon, Wooden spoon, Electrolux water filter and dishwasher, Small black rotating spice rack

Cooking Tips:

• Ensure tight rolling of leaves to prevent filling from escaping.
• Use weight to keep rolls submerged and prevent unraveling.
• Vary the meat to suit taste preferences or availability.

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Hiba da Sultan: https://www.youtube.com/@HibaDaSultan

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Traditional Arabic Stuffed Grape Leaves