Waraq Dawali bil Lahmeh

Plump grape leaves stuffed with spiced lamb and rice, tightly rolled and braised in a bright lemon broth — each one a small, perfectly formed package of concentrated flavor.

Ingredients

• 50 leaves (1 jar) preserved grape leaves
• 400 grams lamb mince
• 200 grams short-grain rice
• 2 medium, finely diced ripe tomatoes
• 1½ teaspoons seven-spice (baharat)
• ½ teaspoon ground cinnamon
• 1½ teaspoons salt
• 3 tablespoons olive oil
• 5 tablespoons fresh lemon juice
• 500 ml water or light chicken stock
• 2 pieces, for the pot bottom lamb chops or bone

Method

1. Rinse grape leaves in cold water and separate gently. Trim any tough stems.
2. Mix lamb mince, rice, diced tomato, baharat, cinnamon, salt, and olive oil together with your hands until well combined. The mixture should be moist and cohesive.
3. To roll: lay a leaf flat, vein side up, stem toward you. Place a heaped teaspoon of filling near the stem end (a narrow log shape, not a blob). Fold the stem-end flap up over the filling, fold both sides inward, then roll away from you firmly. The roll should be snug but not stretched — the rice needs room to expand.
4. Line the bottom of a heavy pot with lamb chops or bones — this prevents the rolls from scorching.
5. Pack the rolls seam-side down in tight concentric layers in the pot.
6. Mix lemon juice with water or stock and 1 teaspoon salt. Pour over the rolls until just covered.
7. Place an inverted plate on top of the rolls to keep them submerged and prevent unrolling.
8. Bring to a boil, then reduce to a low simmer. Cover and cook for 50–60 minutes until rice is cooked through and the braising liquid has reduced to a concentrated lemon broth.
9. Remove from heat and let rest 15 minutes before carefully inverting onto a platter or serving directly from the pot.

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