Dawali (Palestinian Stuffed Grape Leaves) Recipe

Name: Dawali (Palestinian Stuffed Grape Leaves) Recipe
Total time: 150 min
Ingredients: 1 pound (450g) short or medium grain rice; 1/4 cup (60ml) extra-virgin olive oil, melted butter, or ghee (or a combination); 1 1/2 teaspoons (6g) ground allspice; 1 teaspoon (5g) tomato paste; 1 teaspoon (4g) ground cinnamon; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; 1 tablespoon (9g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight; 1 pound (450g) ground beef or a combination of ground lamb and beef; 4 cups (940ml) water (substitute with chicken stock or low-sodium broth if you are not using lamb chops or beef short ribs below); 1 tablespoon (15g) tomato paste; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground black pepper; To Assemble and Cook the Grape Leaves:; 1 pound (450g) fresh grape leaves or jarred grape leaves in brine (about 80 to 100 medium sized leaves; see note); 12 lamb cutlets or 6 bone-in beef short ribs (optional); Kosher salt; 3 tablespoons (45ml) extra-virgin olive oil; 3 medium (6-ounce; 170g) plum or globe tomatoes, cored and sliced crosswise into roughly 1/2-inch-thick rounds; 2 tablespoons (10ml) fresh lemon juice (only if using jarred grape leaves); Plain yogurt, to serve

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This traditional Palestinian recipe for Dawali features grape leaves stuffed with a fragrant filling of rice, ground… Ready in 2 hr 30 min, serves 8.

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Ingredients

1 pound (450g) short or medium grain rice
1/4 cup (60ml) extra-virgin olive oil, melted butter, or ghee (or a combination)
1 1/2 teaspoons (6g) ground allspice
1 teaspoon (5g) tomato paste
1 teaspoon (4g) ground cinnamon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 tablespoon (9g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
1 pound (450g) ground beef or a combination of ground lamb and beef
4 cups (940ml) water (substitute with chicken stock or low-sodium broth if you are not using lamb chops or beef short ribs below)
1 tablespoon (15g) tomato paste
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
To Assemble and Cook the Grape Leaves:
1 pound (450g) fresh grape leaves or jarred grape leaves in brine (about 80 to 100 medium sized leaves; see note)
12 lamb cutlets or 6 bone-in beef short ribs (optional)
Kosher salt
3 tablespoons (45ml) extra-virgin olive oil
3 medium (6-ounce; 170g) plum or globe tomatoes, cored and sliced crosswise into roughly 1/2-inch-thick rounds
2 tablespoons (10ml) fresh lemon juice (only if using jarred grape leaves)
Plain yogurt, to serve