Dawali (Stuffed Grape Leaves)

What is Dawali (Warak Enab)?

Dawali, also known as Warak Enab, is a Middle Eastern cultural dish commonly referred to as stuffed grape leaves. It originated during the Ottoman Empire and is most well-known in Palestine. However, variations of the dish can be found across other Middle Eastern countries, with each region adding its own unique touch. Due to the time and effort required to prepare Dawali, it is typically served during family gatherings or special occasions. The dish symbolizes the perseverance of the land of Palestine and its heritage.

Ingredients:

The Broth:

• 4 cups chicken stock
• 1 tablespoon tomato paste
• ½ teaspoon ground allspice
• ¼ teaspoon ground cinnamon (optional)
• ¼ teaspoon ground black pepper
• 1 tablespoon salt (adjust to taste)

The Filling:

• 1 pound jasmine rice (or Basmati rice)
• ¼ cup extra-virgin olive oil
• ¼ cup melted butter
• 1½ teaspoons ground allspice
• 1 teaspoon tomato paste
• 1 teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• ¼ teaspoon grated nutmeg
• 1 tablespoon salt (Depends on how salty you’d like your food)
• 1 tablespoon pomegranate molasses

To Assemble the Grape Leaves:

• 1 pound jarred grape leaves (or fresh grape leaves)
• 3 tablespoons extra-virgin olive oil
• 3 medium tomatoes, sliced crosswise
• 3 medium potatoes, sliced crosswise
• 2 tablespoons fresh lemon juice
• Plain yogurt (for serving)
• 1 medium-sized chicken (cut into 4 or 8 pieces)

Directions:

1. Prepare the Filling: In a large bowl, combine all ingredients listed under “Filling” and mix well until you see all ingredients incorporated. 
2. Prepare the Broth: In a medium bowl, combine the chicken stock and the rest of the ingredients listed under “Broth.” Mix thoroughly and set aside.
3. Prepare the Chicken: Clean the chicken and season it to your liking. Place it onto a porcelain baking dish.
4. Assemble and Cook:
   • If using jarred grape leaves, drain them and gently pull them apart. Place the grape leaves in a medium bowl and pour boiling water over them. Let them sit for 15 minutes, then drain. Cut out the central stem from each leaf.
   • Lay out as many grape leaves as you can on your kitchen table. Place about two teaspoons of filling in the center of each grape leaf (portion may vary based on the size of each leaf). Make sure the central stem side is facing you.
   • Fold the sides of each grape leaf inwards to cover the filling. Roll the grape leaf away from you, but avoid rolling too tightly.
   • Repeat until all grape leaves are filled and rolled.
   • Arrange the sliced tomatoes and potatoes at the bottom of a pot. Layer the stuffed grape leaves in the pot, preferably in concentric circles.
   • Place a plate slightly smaller in diameter than the pot on top of the grape leaves to weigh them down, this is to make sure they don’t float when adding the liquid.
   • Pour the prepared broth over the grape leaves.
   • Place the pot on high heat. Once it reaches a boil, reduce the heat to a simmer and cook for about 2 hours. Add the lemon juice five minutes before removing the pot from heat.
   • After turning off the heat, let the pot rest, covered, for 20 minutes.
   • Invert a serving platter over the pot and carefully flip the pot to put the grape leaves onto the platter. Gently shake the pot to release the grape leaves, then remove the pot carefully.
5. Cook the Chicken: While the Dawali is cooking, preheat your oven to 500°F (260°C). Place the chicken in the middle tray of the oven and bake for about 1 hour.

Serving: That’s all! Serve the Dawali with plain yogurt and the delicious baked chicken on the side! Enjoy!