Palestinian
Warak Dawali
Tender grape leaves stuffed with spiced rice and lamb, simmered slowly over lamb pieces, potato, garlic, and lemon in the Palestinian way. The rolls finish soft, glossy, and tangy, with the rice absorbing the meat juices and sour broth.
Watch it madeJoanna · 9:25
Ingredients
- brined grape leaves, rinsed30 leaves
- short-grain rice, rinsed and soaked 20 minutes2/3 cup
- ground lamb150g
- lamb neck pieces or small chops250g
- potato, sliced into thick rounds1 small
- tomato, finely diced1 small
- flat-leaf parsley, finely chopped2 tbsp
- olive oil2 tbsp
- ghee1 tbsp
- Palestinian seven spice or ground allspice1 tsp
- ground cinnamon1/4 tsp
- black pepper1/2 tsp
- salt1 1/2 tsp, divided
- garlic cloves, lightly crushed4
- fresh lemon juice1/4 cup
- hot water or light lamb stock2 cups
Method
- If the grape leaves are tough or very salty, simmer them in water for 3 minutes, then drain and spread them smooth side down on a tray.
- Drain the soaked rice well and mix it with the ground lamb, diced tomato, parsley, olive oil, ghee, seven spice, cinnamon, black pepper, and 1 teaspoon salt.
- Place one grape leaf vein side up with the stem end facing you, trim any stem, and add about 1 teaspoon of filling near the base.
- Fold the bottom of the leaf over the filling, fold in the sides, and roll firmly into a small tight cylinder without squeezing too hard.
- Repeat with the remaining leaves and filling, keeping torn leaves aside for lining the pot.
- Line the bottom of a small heavy pot with torn grape leaves, then arrange the potato slices over them.
- Season the lamb pieces with the remaining 1/2 teaspoon salt and place them over the potatoes with the crushed garlic cloves.
- Pack the stuffed grape leaves seam side down in snug layers over the lamb pieces.
- Pour in the lemon juice and enough hot water or stock to just reach the top layer of rolls.
- Place a heatproof plate directly on top of the rolls to weigh them down.
- Bring the pot to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour 15 minutes to 1 hour 30 minutes until the leaves and rice are tender.
- Rest the pot off the heat for 10 minutes, then carefully drain excess broth into a bowl.
- Invert the pot onto a serving platter so the lamb and potatoes sit on top of the grape leaves.
- Spoon a little of the reserved lemony broth over the rolls before serving warm.
Common questions
Can I substitute the lamb with beef or make Warak Dawali without meat?
Yes. Ground beef works well, though lamb gives a richer flavor. For a vegetarian version, skip the meat and add finely chopped mushrooms, lentils, or extra rice. Keep the same spices, but reduce fat slightly if using beef.
How long does Warak Dawali take to cook, and how do I know it’s done?
After packing and adding liquid, simmer very gently for about 45–60 minutes, until the rice is tender and the meat is cooked through. The pot should stay barely bubbling; vigorous boiling can split the rolls.
What are the most common mistakes when rolling and cooking stuffed grape leaves?
The biggest mistakes are overfilling, rolling too loosely, and packing the pot too tightly. Use only about 1 teaspoon filling per leaf, keep rolls snug but not squeezed, and cover them with a plate so they stay compact.
How should I store leftover Warak Dawali, and can I freeze it?
Cool completely, then refrigerate in an airtight container for up to 4 days. For freezing, pack portions with a little cooking liquid and freeze up to 2 months. Thaw overnight in the fridge and reheat gently to avoid breaking the rolls.
What should I serve with Warak Dawali?
Serve it warm with plain yogurt, cucumber salad, or a simple tomato and onion salad. A squeeze of lemon is great if you like brightness. It also pairs well with tahini or extra olive oil on the side.