Known to the Greeks as dolmath, the Turks dolma, the Iranians dolmeh, and the Arabs mahshi, stuffed vegetables have been enjoyed in the Middle East and the Balkans for centuries. It is, however, the stuffed leaves of the grape that are the most commonly preferred in the eastern Mediterranean countries and Iran. The slight tartness in the taste of the grape leaf enhanced with the ingredients in the stuffing produce such an exquisite taste that even though a little extra work, time and patience may be needed to prepare this appetizer, you may well end up making them over and over again. In the Arab World, the Syrians, Lebanese, Palestinians, Iraqis and Iranians have been rolling grape leaves for centuries and it was they who introduced them to the Arab Gulf. Stuffed grape leaves have become so popular in the Arab Gulf that almost every hotel that serves Arab food will have them on their menus. With time, these stuffed leaves took on a delicious character of their own in their new home, a source of pride in the Arab Gulf. Basmati rice is the preferred staple for the stuffing as opposed to the standard short grain rice and the Gulf’s version includes onions, tomatoes and cumin, enhancing the taste of the leaves with a well-spiced stuffing. To enjoy them at their utmost, they should be eaten hot. As with any stuffed vegetables with rice, Arabs enjoy their stuffed grape leaves accompanied by Creamy Cucumber and Yogurt Salad or with Homemade Plain Yogurt. Stuffing grape leaves may seem a bit complicated to the uninitiated. The trick is to lay the leaves flat and to keep the stuffing from falling out by turning in the sides of the leaves in as you roll them.

Serves about 6 as an entrée and 12 as an appetizer

SOAKING TIME: 20 minutes
PREP TIME: 45 minutes
COOKING TIME: 1 hour

INGREDIENTS

• 1 1-lb (500-g) jar preserved grape leaves
• 1 lb (500 g) ground lamb or beef
• 1 cup (200 g) uncooked Basmati or other white long-grain rice, soaked for 5 minutes, thoroughly rinsed and drained
• 2 onions, very finely chopped
• 2 tomatoes, finely chopped
• 4 cloves garlic, crushed to a paste
• 1/2 cup (50 g) finely chopped green onions (scallions)
• 2 tablespoons finely chopped fresh coriander leaves (cilantro)
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon allspice
• 2 teaspoons salt
• 2 cups (500 ml) tomato juice mixed with 1 teaspoon dried oregano
• Water

INSTRUCTIONS

1. Remove the preserved grape leaves from the jar, unroll them and place them in a large pan with boiling hot water.
2. Let them soak for 5 minutes, drain well, and then soak two more times in fresh hot water, each time for 5 minutes, draining well after each soaking. (This triple-soaking process will remove the salt from the leaves.)
3. Drain and set aside.
4. Prepare the stuffing by combining all the remaining ingredients, except 1 teaspoon of the salt, the tomato juice, and water.
5. To stuff and roll up the leaves, follow the illustrated steps on the opposite page.
6. Place any remaining leaves on the bottom of a medium saucepan with a lid.
7. Arrange the rolls, seam side down, over the leaf-lined bottom of the pot, placing the rolls tightly side by side in crisscrossing layers.
8. Sprinkle the remaining 1 teaspoon of salt over the top of the rolled grape leaves.
9. Pour the tomato juice over the rolls.
10. Cover with an inverted plate.
11. Pressing down on the plate, add enough water to barely cover the plate.
12. Bring to a boil, then cover with the saucepan lid.
13. Cook over medium-low heat for 1 hour or until the meat and rice are done.
14. Carefully remove the stuffed grape leaves with a fork.
15. Serve hot as an appetizer or as a main dish.