How to Make Stuffed Grape Leaves Lebanese
The grape plant produces numerous varieties of sweet, succulent and tart fruit and has been cultivated for centuries by many cultures. In addition, it provides the base for a culinary treat. Albanian, Egyptian, Palestinian, Syrian, Jordanian, Lebanese, Persian and Greek cooks, among others, have long been stuffing grape leaves with a delicious mixture of rice, meat, spices and other ingredients.
Whether you grew up in a Middle Eastern country or just want to capture some of the flavors, making Lebanese stuffed grape leaves is a terrific way to start out your internationally-themed meal. Known as Warak Arish in Arabic, these warm little bundles of flavor are made by combining a mixture of ground meat, rice and spices into a stuffing called hashweh. If you prefer, you can easily leave out the meat to make a vegetarian alternative. When the stuffing is done, drop a tablespoon of it in the center of a grape leaf and roll it up. In a deep pot, layer potatoes, tomatoes and grape leaves; cook until tender.
These zesty morsels can be eaten hot or cold, with or without dips. Generally, they are served as a first course or appetizer, but it never hurts to keep some on hand as a healthy snack. If you want to bring a little bit of Beirut to your table, make a pot of stuffed grape leaves for tonight’s dinner! In addition to tasting great, these leaves provide many health benefits. They are high in Omega-3 fatty acids, antioxidants, antimocribials, calcium and magnesium. There are many compelling reasons to make them a regular part of your diet.