Wednesday, February 20, 2013

Waraq Dawali with Raisins & Dibis Ramman Recipe

Photo: Waraq Dawali with Raisins & Dibis Ramman Recipe

The Hummus blog: The home of hummus dips and traditional Middle Eastern food invites you to try Waraq Dawali with Raisins & Dibis Ramman Recipe Recipe. Enjoy the Middle Eastern cuisine and learn how to make Waraq Dawali with Raisins & Dibis Ramman Recipe.

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time :     40 minutes
Cooking time :     1 hour


1 kg vine leaves, washed and trimmed

1 cup long grain white rice or 200 g

2 tablespoons butter

400 g minced beef

2 teaspoons ground cinnamon

1 cup raisins or 200 g

6 tablespoons pomegranate molasses or 90 g

1½ cups walnuts or 150 g, finely chopped

2 teaspoons tarragon, dried

2 cubes MAGGI® Chicken Bouillon or 20 g

6 cups water or 1½ liters, hot

2 tablespoons lemon juice


Dip the vine leaves in boiling water and lift immediately; then refresh under cold water and drain.

Start to prepare the stuffing by half cooking the Rice in boiling water, strain and set aside.

In a deep frying pan, melt Butter, add Minced Meat, and sauté for 10 minutes on medium high heat. Add to the pan the Cinnamon, Tarragon, Raisins, 4 tbs Dibis Raman, chopped Walnuts and sauté for another 5 minutes.

Gently add half cooked rice, taking care not to break the rice grains.

Spread each vine leaf (shiny side down) on a flat surface. Put 1 tablespoon or teaspoon of the stuffing on each leaf (depending on the size); fold its sides a bit and roll it.

Tightly Arrange and pack the stuffed vine leaves together in layers in a medium size pot with no space between.

Put a heavy plate on top to keep the rolls in shape during cooking.

Add MAGGI® Chicken Bouillon , Water and Dibis sauce into the pot up to a level that covers the vine leaves rolls, and then add the lemon juice. Bring to boil, then cover and simmer for 1 hour, or until the leaves are tender. (Add hot water while cooking if necessary)

Arrange the stuffed vine leaves in a platter. Serve with the remaining stock aside.

Cooking tips :     You can use ready Vine Leaves if fresh ones are not accessible.
Serving tips :     This dish can be served cold or warm.

Nutritional Information

Energy :     728.00 Kcal
Protein :     36.00 g
Carbohydrate :     88.00 g
Fats :     34.00 g  

More Recipes from the Hummus Blog:   

Stuffed Grape Leaves 
Stuffed tomatoes with lamb mince, dill & rice 
Couscous-Stuffed Peppers with Basil Sauce 
Stuffed Baby Zucchini with Tomato Sauce 
Date and cinnamon stuffed lamb 

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