Dawali (Palestinian Stuffed Grape Leaves)

Name: Dawali (Palestinian Stuffed Grape Leaves)
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8
Ingredients: For the Filling:; 1 pound (450g) short or medium grain rice; 1/4 cup (60ml) extra-virgin olive oil, melted butter, or ghee (or a combination); 1 1/2 teaspoons (6g) ground allspice; 1 teaspoon (5g) tomato paste; 1 teaspoon (4g) ground cinnamon; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; 1 tablespoon (9g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight; 1 pound (450g) ground beef or a combination of ground lamb and beef; For the Broth:; 4 cups (940ml) water (substitute with chicken stock or low-sodium broth if you are not using lamb chops or beef short ribs below); 1 tablespoon (15g) tomato paste; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground black pepper; 1 tablespoon (9g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight; To Assemble and Cook the Grape Leaves:; 1 pound (450g) fresh grape leaves or jarred grape leaves in brine (about 80 to 100 medium sized leaves; see note); 12 lamb cutlets or 6 bone-in beef short ribs (optional); Kosher salt; 3 tablespoons (45ml) extra-virgin olive oil; 3 medium (6-ounce; 170g) plum or globe tomatoes, cored and sliced crosswise into roughly 1/2-inch-thick rounds; 2 tablespoons (10ml) fresh lemon juice (only if using jarred grape leaves); Plain yogurt, to serve

Prep 1h

Cook 1h 30m

Total 2h 30m

This traditional Palestinian recipe for Dawali features grape leaves stuffed with a fragrant filling of rice, ground meat, and warm spices, then simmered in a tomato-spiced broth. It's a labor of love to assemble each one, but the result is a satisfying and comforting dish that's perfect for sharing with loved ones.