Stuffed Grape vine Leaves the Egyptian way

Stuffed Grape vine leaves, or Warak Enab are a classical middle eastern dish that is a must have at any dinner party. They have a soft and tender texture, with a tangy herb rice filling, and today we'll be making them the Egyptian way which is Vegetarian and can easily be made Vegan!
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0:00 Intro
0:22 A primer on vine leaves
1:10 Making the stuffing
3:56 Preparing the vine leaves
4:27 Rolling vine leaves
5:45 Assembling the pot
6:54 Cooking the vine leaves
8:06 Yoghurt sauce
9:18 Taste test + Outro
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Ingredients:

Vine Leaves:
400g tomato (blended)
300g Vine Leaves
140g tomato paste
3 medium onions
2 cups rice
1 Cup Parsley - about 125g
2/3 Cup dill - about 75g
2 tbsp salt
2 tbsp clarified butter - Replace with oil for vegan
2 tbsp oil
1 tbsp black pepper

To cook:
1 Large potato or onion
4-5 cloves of garlic
1 Tbsp lemon juice
1 Tsp salt
1/2 Tsp Black pepper
1 Chicken stock cube - Replace with vegan/vegetarian stock if you want

Yoghurt sauce:
1 Cup Yoghurt
1/3rd of a Cucumber
2 Tbsp Lemon Juice
2 Tbsp White vinegar
1 Clove garlic
1/2 Teaspoon salt
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Directions:

To make the stuffing:
1- Wash your rice until the water runs clear, place in a colander and allow to drain completely
2- Dice your onions into a small dice, and mince the parsley and dill (make sure to remove the stalks)
3- Place the onion in a bowl, and add the salt and pepper. Knead them into the onion to separate all the layers
4- Add the washed and dried rice, mix well
5- Add the tomato paste, and mix until evenly coated
6- Add the minced parsley (1 cup) and minced dill (2/3 cup), and mix
7- Blend your tomatoes into a liquid and add to the rice, and mix again
8- Melt your clarified butter, then pour onto the rice as well as the oil
9- Mix once more and the stuffing is done

To stuff the vine leaves:
1- Remove your vine leaves from the jar/pack, and rinse them under cold water
2- If your vine leaves feel a bit stiff, blanch each leaf in boiling water for 90 seconds
3- Place a leaf on your chopping board, with the ribs (rough side of the leaf) facing upwards
4- Place a teaspoon of the filling on the center of the leaf, leaving a gap to the bottom of the leaf
5- Fold the bottom of the leaf over the filling, then roll the leaf slightly
6- Tuck in the left and right sides of the leaf, then continue rolling and tucking until fully rolled

To assemble the pot:
1- Slice your onion or potato into thick slices, and lay them across the bottom of your pot. Peel and add the garlic cloves
2- Lay your vine leaves in a spiral, starting along the outer edge of the pot and working your way inwards
3- Finish a complete layer of vine leaves, then begin the next layer on top
4- Partial layers are fine and won't cause any issues

To make the yoghurt:
1- Add the yoghurt, lemon and vinegar to a bowl. Mix together and thin out with some water until you get a slightly runny consistency
2- Dice the cucumber into very small cubes, then add to the yoghurt, with the salt and mince the clove of garlic and add it
3- Mix well and set aside

To cook the vine leaves:
1- Place the pot on the stove on medium high heat and cover. DO NOT ADD ANY LIQUID
2- After about 10-15 minutes, the vegetables within the pot will have wilted and released some liquid. Tilt the pot and check the liquid is there, then pour in some stock (combine the stock cube with salt, pepper and lemon).
3- Add enough stock to go halfway up the side of the vine leaves, or tilt the pot at a 45 degree angle and the first 1.5 rows should be covered with stock
4- Turn the heat up to high and bring to a boil. Allow it to boil for about 5-10 minutes, until the water dissapears and drops below the surface
5- Turn the heat down to low and let this steam for between 20-40 minutes
6- Remove from the heat when the vine leaves are tender and rice is fully cooked

To serve:
1- Let the pot cool for about 15 minutes, then place a plate on top of the pot
2- Flip the pot over and let this sit for a few minutes before removing the pot
3- Enjoy

[MiddleEats]

So happy to see how many of you have been waiting for this video, I'm truly glad I can share these recipes with you! If you want to include some meat in this recipe, take 1/2 kg or 1 lb of lamb or veal chops and season with 1 teaspoon of salt and 1/2 a teaspoon of pepper. Lay them in the pot on top of the onions/potatoes and you will be in for a delicious meal!

Thanks for watching and if you want to help us make more videos like this, consider becoming a patron! You'll get behind the scenes updates and can also get your name in the video. www.patreon.com/MiddleEats

[RawBerserker]

There isn't a single bad type of dolma. Every one is perfect for every occasion.

[eleanorslim]

I love middle eastern food.... this is the only food I could eat during pregnancy. Especially these grape leaves helped me so much with iron deficiency. My ethnicity is Indian. I simply feel Egyptian or Authentic arabic food is truly under appreciated. I love your videos.

[elainereid]

"Wash your rice the legally obligated three times." Excellent.

[afafsoliman]

تسلم يديك شيف ، وتسلم المصرية إللى ربت وعلمت ،تحياتى من مصر

[GreyMan]

I made these tonight using your recipe. As a vegan, I really appreciate that you include how to make this vegan style, as well. Wound up with several pounds of stuffed grape leaves and all of them are so delicious! I got really full and sadly had to stop eating them despite wanting to eat more. Thank you for being so clear and methodical with your instructions, it helped a lot.

[deniibook]

This balkan girl love making them. Its bit like therapy rolling them :) Wonderful videos.

[photasticimages]

My late ex-father-in-law was Iraqi. He made the most amazing dolma. I've been hooked on it (and Middle Eastern food, in general) for decades.
Really glad I found this wonderful channel!

[minadoro]

My grandad was from Lebanon and used to make stuffed grapes leaves with rice and meat a very tasty recipe as well .

[tricholysis]

this is a dish that I always get when I have the opportunity, they are such perfect little parcels and the flavor of the leaves is exactly what I want from food

[misskelly]

The care he took was beautiful. I love Dolma. Thank you

[ΑλεξάνδραΦιλοπουλου]

Τα πιο τέλεια ντολμαδάκια. Γειά στα χέρια σου. Χαιρετισμούς από Ελλάδα

[PeachyMushroom]

Beautiful beautiful WONDERFUL recipe! You Arabic people have really discovered the most ingenious food of this world when you decided to make stuffed grape leaves. :) The day I discovered them, I could not get over my voracious addiction to them. In my opinion, this dish is truly the jewel of fancy delights!

[linnea]

This is so interesting! My greek family has been making dolmathes for decades, and I never knew that different countries had different recipes for them. Thanks for opening my eyes :)

[jynpgui]

As an Egyptian, I really love this way of doing this dish❤️ can't wait to try the Greek recepie ❤️

[n.]

mama's trick: put a small plate (that will actually go inside the pot) on top of it while it's cooking to prevent the leaves from opening up and looking messy
and put 3 tablespoons of tomato sauce with the broth/stock

[yuanjaycabachete]

Really its so delisiuos im from philippines but every time i make that and eat its totaly addicted when i watching you my mouth is watering 🤤🤤 i miss eating that actually all egyptian food i love to eat

[zpotato]

Egyptian here, loved this Egyptian style dolma, loved the Iraqi dolma equally so ! all dolmas look so tasty <3

[sumikolibby]

I'm glad I ran across your channel. You've added good detail I hadn't seen in other videos. My first time stuffed grape leaves and I want t try yours. Hope I do it justice. Looking forward to other dishes of yours. Thanku.

[ElberethOhGilthoniel]

I love dolma, we also eat them in Greece with avgolemono (egg and lemon sauce) but I can say they definitely taste better with yogurt!