Stuffed Grape Leaves (ورق دوالي)

ورق دوالي (Stuffed Grape Leaves). Dwali also known as dolmeh or stuffed grape leaves are a Middle Eastern Delicacy! My authentic grape leaf recipe comes from my Jordanian and Palestinian in laws. It is an honor to learn this meal from them and be able to share it with you all!

Stuffed grape leaves are my all time favorite food to eat and they are so worth the time and effort it takes to prepare them. My palestinian stuffed grape leaf recipe is one that I learned from my Jordanian mother in law and aunt that took me years to master but tastes like a 10/10 every time.

If you want to learn how to make authentic dwali, follow along where I bring you a traditional stuffed grape leaf recipe with everything measure to the t!

WHAT ARE AUTHENTIC GRAPE LEAVES MADE OF?

While recipes will vary country to country, region to region, and even between next door neighbors, this is the recipe I learned from my Jordanian-Palestinian in laws! If you want to try different spices and combinations to make it your own, go right ahead!

Here's what you'll need to make my authentic Palestinian stuffed grape leaf recipe:

For the rice filling:

• 2 cups Egyptian (short grain) rice
• 1 teaspoon Arabic 7 spices
• 1 small minced tomato
• 1 tablespoon salt
• 1 tablespoon fresh ground black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cardamom
• ¼ teaspoon curry powder
• ¼ teaspoon paprika
• ½ teaspoon dried ground garlic powder
• ¼ cup fresh chopped mint (or 1 tablespoon dried mint)
• ¼ cup fresh chopped parsley
• ¼ cup fresh chopped dill
• 1 yellow onion & 4 cloves minced garlic, sauteed in 1 tablespoon olive oil
• 1 tablespoon pomegranate molasses

To layer the pan to cook the stuffed grape leaves:

• 4-5 pounds Lamb (bone in)
• 2 yellow onions, sliced
• 3 lemons, sliced 1 carrot, sliced
• 1 potato, sliced
• 2 tomatoes, sliced
• Spices: stock cubes, salt, Arabic 7 spices
• Olive Oil
• Pomegranate Molasses

HOW TO MAKE AUTHENTIC STUFFED GRAPE LEAVES THIS IS THE BEST RECIPE!

STEP 1: MAKE THE STUFFED GRAPE LEAF FILLING

Start by sautéing the chopped yellow onion and minced garlic in olive oil until soft and the onion is starting to caramelize.

Wash the 2 cups short grain rice very well until water runs clear. Add the sauteed onion, garlic, and all the other ingredients.

• 1 tablespoon salt
• 1 tablespoon fresh ground black pepper
• 1 teaspoon Arabic 7 spices
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cardamom
• ¼ teaspoon curry powder
• ¼ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ cup fresh chopped mint
• ¼ cup fresh chopped parsley
• ¼ cup fresh chopped dill
• 1 small minced tomato
• 1 tablespoon pomegranate molasses

Mix well to combine!

Next, prepare your grape leaves by simmering in a pan for about 5 minutes until they start to turn from green to a darker brown. Remove grape leaves from water and place them on a plate in a stack and you can start rolling the leaves!

STEP 2: ROLL GRAPE LEAVES THE ARABIC WAY

Most women I've met and in my family, will roll grape leaves over the course of 2 and even 3 days! Grape leaves take a lot of time, effort and love and is not a recipe you can make in just one day (unless you're a super woman so if you can that is incredible!)

Keep your rolled grape leaves in a container in the fridge until you cook your lamb and you're ready to layer them in your pot for cooking.

HOW TO ROLL A GRAPE LEAF:

1. Lay out about 15-20 grape leaves flat
2. add about 1-2 teaspoons of the rice filling. (You can add more or less of the filling depending on how big your grape leaf is.)
3. tuck edges in first and then roll to the end of the leaf.

You do want to roll them pretty tight! If grape leaves are rolled too loose they can fall apart when cooking.

COOK THE LAMB FOR GRAPE LEAVES

Two ways to cook lamb for stuffed grape leaves: either boil it, or pressure cook it. If you add raw lamb to the pot without cooking it then it will not be tender and buttery enough to be a 10/10 when you serve it.

The only time you can add raw lamb to your pot is if you are cooking your grape leaves in a pressure cooker! That way, add everything, including raw lamb, to your pressure cooker and pressure cook about 30 minutes and enjoy!

But here is how most people do it:

1. Add lamb to a pot and cover with water, 1-2 chopped onions, spices like bay leaves, cardamom pods, 7 spices, salt and pepper. Bring to a boil then reduce to a simmer and cook until the lamb is soft and tender.
2. Add lamb to an instant pot or pressure cooker, cover with water, spices like above, and pressure cook 20-25 minutes then it's ready to use in your pot below!

LAYER THE POT FOR COOKING!

Finally my favorite part of cooking stuffed grape leaves, layering the pot! I'm going to write these directions as a list so it's super easy for you to follow, because in my opinion this is the most important part of making the best stuffed grape leaves, and getting the best flavor:

1. In the bottom of a large pot, add potato slices, tomato slices, carrot slices, and onion slices to cover the bottom of the pot. You don't want the lamb to be in contact with the bottom of the pot.
2. Next, add your cooked lamb.
3. Sprinkle the top of the lamb with the stock cube, salt (taste the lamb and add more salt to taste if needed), and Arabic 7 spices. Add lemon slices and a drizzle of pomegranate molasses.
4. Add a layer of rolled grape leaves, about half of the grape leaves.
5. Add more tomato slices, onion slices, lemon slices on top of grape leaves. Drizzle with olive oil and pomegranate molasses.
6. Finally add more tomato slices, onion slices, lemon slices.
7. Drizzle with olive oil and pomegranate molasses.
8. Cover your pot with a heavy heat safe plate.
9. Add boiling hot water until it is 1 inch under the grape leaves.
10. Cook on low heat until the grape leaves are done, you can take them out and taste to see if the rice is cooked. It took me about 2 hours to cook them.
11. In the last 5 minutes of cooking, add the juice of 1 fresh lemon.

HOW TO SERVE AUTHENTIC STUFFED GRAPE LEAVES

Once you get a buttery melt in your mouth texture, you may still have some cooking liquid left in your pot. That is okay and totally normal! Drain as much of that water as you can into the sink.

Then, add a large serving platter on top of your pot. Invert the pot and if anymore water comes out, just soak it up with a paper towel.

Remove the pot and spread your beautiful stuffed grape leaves and lamb all over the serving platter.

Garnish with fresh pomegranate jewels.

Enjoy!

No Arabic meal is complete without Arabic tea afterwards, make sure to try out my Authentic Jordanian Bedouin Tea Recipe!

More Authentic Arabic & Middle Eastern Recipes:

1. Galayet Bandora
2. Jordanian Maqluba
3. Jordanian Ouzi with Roast Chicken
4. Ouzi Lamb
5. Palestinian Musakhan
6. Chicken Kabsa
7. Shorbat Adas
8. Arabic Chopped Salad
9. Sfiha
10. Fasolia with Lebanese Rice
11. Saniya Jaj
12. Persian Pomegranate Chicken

Looking to make some Arabic dessert? Try my Arabic Walnut Baklava

Do you love Arabic food and want to learn how to make delicious authentic Arabic recipes at home? Make sure to read my complete guide on Cooking Arabic Food at Home!

If you try my Arabic Stuffed Grape Leaves Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!