'Yum' is the only one word to describe these stuffed fresh grape leaves. These can either be a main dish or an appetizer, depending on your appetite.
Just like most Arab dishes, the way grape leaves are prepared differs not only from one country to another, but also from one household to another. Even the name of the dish is different, as
Palestinians and Jordanians call it warak dawali or warak enab (warak is the Arabic word for leaves while dawali is Arabic for grape vine and enab is Arabic for grapes), Syrians call it yabruk (derived from the Turkish name for the dish, yaprak), Iraqis call itdolma (derived from the Turkish word meaning “something stuffed”), and Egyptians call it mahshi (Arabic for stuffed). This particular recipe of palestinian stuffed grape leaves is made of grape leaves stuffed with a mixture of rice, onions, herbs, spices and minced meat. Although this is one of the most labour intensive dishes to make, it is definitely worth all the work. But try not to be sad after your hours of work are gobbled up in minutes! . Feel free to leave out the minced meat if you would like to keep it vegetarian. The dish can be served hot or room temperature.
while they may be available all year round due to the fact that they can be preserved in brine, they’re at their best when young and fresh. And now, is that time! If you visit any of the weekly produce markets held around the city, these bright green heart-shaped leaves gleam in small, inviting stacks
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