Need help with an Arab (I think) recipe?

Question

An Arab lady brought me rice and tomatoes wrapped up in spinach leaves and onions (it was gorgeous!)

I really need the recipe. I brought some from Sainsbury's last week and they were just not the same.

Please help!

Peace

Answer 1

Yeah it was "stuffed grape leaves" :))



Here's the Egyptian way:

mix the rice, with the cubed tomatoes, finely chopped dill, parsley, and cilantro, chopped onions, tomato paste, salt and pepper, ground beef "if u want", with butter and olive oil.



u may mix all the ingredients raw together, or take half the onions saute them with the butter and the olive oil then add the tomatoes and the tomato paste then the salt and pepper, and cook them for about 15 mins then add them to the rest of the ingredients. "I like it that way better".



after u finish stuffing the grape leaves with ur mixture, u cook them with chicken broth with a lemon juice "don't cover them with the broth, just until 2/3 of the pot" put them on high heat until the broth boils, then cover it and put it in low heat for about 45 mins.



and Bona pettit :)

Answer 2

This is one of many variations of dolma recipes the lady may have made her own combination of filling try the web site at the bottom of this recipe most of the recipes I have are either turkish or greek but I am not sure where they originate.



STUFFED GRAPE LEAVES

3/4 cup olive oil

1/2 small onion, chopped

8 scallions, chopped fine

2 large garlic cloves, chopped

1 cu[ raw long-grain rice

1 bunchn fresh dill, chopped

1/2 bunch fresh parsley, chopped

1 1/2 lemons (or more), juice only

Salt & freshly ground pepper

1 cup hot water

1 lb jar grapevine leaves



Directions:

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon uice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool.

Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves. (If using fresh grapevine leaves use the same procedure, parboiling eaves for 5 minutes when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the

leaf near you up and over the filling. Then fold the right side of the leaf over the filling, then the left

side, and roll tightly and back away from you and toward the pointed end of leaf. Place the "dolma", seam side down, in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary. Cool, then chill. Serve cold,

as an appetizer or as an entree.

Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2 teaspoons of the filling. However, be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so.



http://recipes.epicurean.com/recipe/15606/dolmades-yialandzi.html

Answer 3

Sounds similar to Dolmades..u can use vine leaves or cabbage leaves for the wrap..just saute onion and garlic with rice like ur making rissotto adding stock..then minced lamb or chantrelles/peeled deseeded chopped tomato etc with mint to finish. Blanche the leaf wrap briefly and fold around the filling.. casserole in the oven about 20min with extra stock..serve with pitta bread/humous/salad.

Answer 4

actually that was not spinach leaves, that was grape leaves, a popular dish throughout the middle east. You can buy the grape leaves in some major supermarket chains, however I suggest you seek out the closest middle eastern grocery and get them from there as they will be readily available. As for a recipe, it really varies by region. The kind you described sound palestinian, so I will give a link for that. By the way, eat them with a splash of lemon and a side of plain yogurt or yogurt & cucumber salad. its fantastic.





http://www.cliffordawright.com/caw/recipes/display/bycountry.php/recipe_id/874/id/5/



http://www.greensgrow.org/recipes/2.23.html

Answer 5

The recipes posted above sound delicious! The recipe in Arabic is called Wara' anab. Good luck!

Answer 6

Look up 'dolma recipe'. There are many styles as it is common in Turkey, Greece, Lebanon, N. Africa, Syria and Iran.

Answer 7

haha

Its actually grape leaves :)



You use rice and mix it with meat, tomatoes, pepper etcc..[your choice]

Mix everything in a bowl then just put 1 spoon full on every leaf and wrap.



Good luck ~!

Answer 8

so you got receip best wishes ejoy



@Iman u egyptian

you swallowed qaf in waraq

Answer 9

arent you that muslim who refuses God's laws and take Man's laws instead ?

Answer 10

i agree with the second answer!

Answer 11

you can buy halal pork from the sainsbury store at london bridge



Here is the address

Borough high street, london bridge

(just 10 minuites walk from the london bridge tube station)

Answer 12

they re indian i think similar to badjis