Recipes for Change: Warak Dawali, Stuffed Vine Leaves from Jordan

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are lower in calories, and walnuts are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is budget-friendly.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter, and seasoned water can save costs.

Rinse grape leaves under cold water and soak in hot water until softened, about 10 minutes.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 3-4 minutes.

Add ground lamb to the skillet and cook until browned, about 5-7 minutes.

Stir in rice, chopped parsley, mint, cinnamon, allspice, salt, and black pepper; mix well and cook for 2 minutes.

Remove from heat and let the filling cool slightly.

Lay a grape leaf on a flat surface, vein side up, and place a spoonful of filling near the stem end.

Fold the sides of the leaf over the filling and roll tightly from the stem end to the tip.

Repeat with remaining leaves and filling.

In a large pot, layer some unused grape leaves on the bottom to prevent sticking.

Place the rolled grape leaves seam side down in the pot, packing them tightly together.

Pour broth over the stuffed leaves until just covered, then drizzle with lemon juice and olive oil.

Cover the pot and simmer on low heat for about 45 minutes until the rice is tender.

Remove from heat and let sit for 10 minutes before serving.

Cooking Techniques

Spice Level:

Allergens