A traditional dish savored in the Middle East, grape leaves fattah is made of rice and ground meat stuffed in a herby and tangy combination of herbs and spices. The addition of za’atar imparts a burst of herby and tangy flavor that enhances the rice filling.
Start by rinsing the grape leaves and removing their thick stem. Then, place the leaf on a cutting board with the shiny side down and the rigid side up.
Variations
Traditionally, dolmas are served at room temperature as part of Mezze (appetizers) alongside Tzatziki, creamy hummus and/or smoky Baba Ganoush. But if you’re craving a comforting dinner, they can also be served warm! They can be enjoyed with a Greek salad, Kokolokeftedes, roast chicken or Souvlaki.
To make the dolmas, begin by removing the thick stem from each leaf. Then, lay one leaf flat on a cutting board and add a heaping teaspoon of the rice mixture in the middle. Fold the sides of the leaf over the rice and roll tightly, tucking in any loose ends. Repeat until you have rolled all of the leaves.
Keep in mind that the rice is uncooked, so it will expand when cooked. It is important to not pack the leaves too tightly to allow for this expansion. When finished, place a small inverted plate on top of the assembled grape leaves in your pot to help prevent them from floating or unraveling while cooking.
Ingredients
The steamed grape leaves in this dish have a special taste and fragrance that make it a favorite among many people. Whether it’s eaten as part of a Lebanese mezze platter or enjoyed alone as a main course, grape leaves fattah is an excellent choice.
Grape leaves used for fattah should be fresh and smooth and have no brown spots or cracks. They are also best washed and purified. The rice used should be long-grain, and it is important that the minced meat has the right consistency (not too loose). Garlic and onion should be finely chopped to add a distinctive flavor.
Other ingredients can be added to the filling, including allspice, salt, lemon juice, pomegranate molasses, shatta, and more. The most important thing is that the ingredients are mixed together and seasoned well.
Preparation
My mother-in-law would make a large pot of grape leaves fattah for special occasions and parties. She would start by lining the bottom of a 4-6 quart heavy pot with chicken pieces (legs, thighs, bone-in, whatever). She would then lay any torn grape leaves on top.
Then she would begin the rolling process. She’d place a grape leaf on a flat work surface, course side down. She’d snip off the thick stem, and add a clump of meat and rice to the center of the leaf. She’d roll it tightly, but not too tight so that the rice wouldn’t fall out while cooking.
After all the leaves were rolled, she’d pour her chicken broth or salted water over them. She’d place a heat-proof plate that fit the pot on top to keep the rolled fattah from getting scorched while it simmered. The plate would then be removed before serving. Cooked grape leaves can be refrigerated and reheated in a microwave or oven.
Cooking
The key to great fattah is a slow cooking process that allows the rice and vegetables to cook through. It is also important to use fresh and flexible grape leaves, as well as a quality rice that has been thoroughly purified to eliminate any impurities. Chopped onions and garlic are also essential to add to the filling, as they give the dish a unique flavor that is hard to duplicate.
Once the grape leaves are stuffed and prepared, the dish is arranged in a large pot, with chicken broth or salted water covering it completely. A heavy plate is placed on top to prevent the fattah from falling apart during cooking. The dish is then slowly simmered over low heat for a period of 2 to 3 hours, until the rice is fully cooked and the flavors have been combined. The fattah can then be served. It is typically eaten for special occasions and celebrations, but can be enjoyed as a hearty and delicious meal during daily meals.فتة ورق عنب الرياض