Wara Einab or Dolma

Name: Wara Einab or Dolma
Yield: makes about 35 grapes leaves
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

December 9, 2011

Stuffed grape leaves were served at the court of King Khosrow II in Persia in the early seventh century. There are numerous versions today of this delicacy, which is popular in every country throughout the Middle East. Meat is used in the making of hot dolma, and cold dolma are without meat. In Egypt the meatless variety is called “false” or “lying” because there is no meat, but it is the most popular. This is my mother’s recipe. It is particularly aromatic. The leaves can be bought preserved in brine, but fresh ones have a better flavor. Only very young, fresh, tender ones picked in the spring will do. They freeze very well raw and wrapped in foil.

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