How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Wara Einab or Dolma?

You need 14 ingredients. The key ingredients include: 8 ounces preserved or fresh grape leaves, 1 1/4 cups long-grain rice, 2 to 3 tomatoes, peeled and chopped, 1 large onion, finely chopped, or 4 tablespoons finely chopped scallions, and more.

Is Wara Einab or Dolma suitable as general?

Yes, Wara Einab or Dolma falls under the General category and is a great choice for this type of meal.

How do I store leftover Wara Einab or Dolma?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wara Einab or Dolma Recipe

Name: Wara Einab or Dolma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces preserved or fresh grape leaves; 1 1/4 cups long-grain rice; 2 to 3 tomatoes, peeled and chopped; 1 large onion, finely chopped, or 4 tablespoons finely chopped scallions; 2 tablespoons finely chopped flat-leaf parsley; 2 tablespoons crushed dried mint; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; Salt and pepper; 2 tomatoes, sliced (optional); 3 or 4 cloves garlic; 2/3 cup extra-virgin olive oil; 1 teaspoon sugar; Juice of 1 lemon, or more

1

If using grape leaves preserved in brine, to remove the salt put them in a bowl and pour boiling water over them.

2

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.

3

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.

4

Pour boiling water over the rice and stir well, then rinse under the cold tap and drain.

5

Mix the rice with the chopped tomatoes, onion or scallions, parsley, mint, cinnamon, allspice, and salt and pepper to taste.

6

Stuff the grape leaves with this mixture: Place each leaf on a plate, vein side up.

7

Put one heaping teaspoonful of filling in the center of the leaf near the stem end.

8

Fold the stem end up over the filling, then fold both sides towards the middle and roll up like a small cigar.

9

Squeeze lightly in the palm of your hand.

10

Fill the rest of the leaves in the same way.

11

This process will become very easy after you have rolled a few.

12

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.

13

Mix the olive oil with 2/3 cup water.

14

Add the sugar and lemon juice, and pour the mixture over the stuffed leaves.

15

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.

16

Cool in the pan before turning out.

17

Serve cold.

18

Add 3 tablespoons raisins or currants and 4 tablespoons pine nuts to the filling.

19

Mix 1/4 teaspoon powdered saffron or turmeric with the olive oil and water before pouring over the stuffed grape leaves.

20

Soak about 1/4 cup dried chickpeas in water overnight.

21

Then crush them in a mortar and add them to the filling.

22

In this case use 1/4 cup less rice.

23

You may also use drained canned chickpeas.

Wara Einab or Dolma

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