Warak Areesh (Rolled Stuffed Grape Leaves)
So, this is a continuation of the Kusa post. Typically Warak Areesh and Kusa are made together. I just thought that it would be easier to read as two separate posts. What is Warak Areesh? Well, it's rolled stuffed grape leaves. Many cultures have their own versions, but at the risk of starting WWIII, I believe the Lebanese versions are the best. The grape leaves are stuffed with rice, meat, and tomatoes and cooked in a tomato broth. It doesn't get much better than that. We use Baraka California Style Grape Leaves. You can get them at your local Middle Eastern grocery store or here. Orlando is also a highly rated brand, though, we haven't used it.
To start you want to remove the grape leaves from the jar and place them in a bowl of cold water and set them aside.
Next, you want to make your filling. Place your rice in a bowl of warm water for 10-15 minutes. After 10-15 minutes, drain.
Place the rice in a large bowl with the meat, salt, black pepper, tomato paste, olive oil and diced tomatoes. Mix to combine. Don't mix roughly so you keep tomatoes intact.
Make your Kusa and then start your grape leaves. If you're just making grape leaves that day, move on to this next step.
Pick up one grape leaf from the bowl of water, cut off the stem and lay it flat on a sheet pan. Place about a tablespoon of filling into the center and fold in the right and left sides and then begin rolling tightly. Not too tightly so it bursts.
This is what it should look like after rolling. Lay it seam side down and continue rolling them the same way until the filling is used up.
Use some kitchen twine to double tie them in a bundle. Fit as many rolls as possible without making it impossible to tie. My estimation is 8-12.
Place the bundles on top of the Kusa if cooking with Kusa. If just cooking alone, place in pot regularly. Pour in the sliced tomatoes.
Mix the water and tomato paste with some salt and pepper and pour into the pot.
Taste the broth and season accordingly. Place over high heat uncovered for about 40 minutes and then on low heat for 40 minutes. Test one for doneness. The grape leaf and rice should be tender. If not, give it about ten more minutes or until finished.
Remove the bundle from the pot. Cut the twine and enjoy!
See how I do it:
NOTE:*** If you're making with Kusa, you would just fill the Kusas and whatever filling is left will be used for to stuff the grape leaves. There would be no need to make more filling or to do the tomato broth again, since you'd already have these components for the Kusa recipe. *** If you're making just grape leaves, do all these steps. If you're making Kusa and Warak Areesh that day, you'd skip to the fourth step, assuming you've started with the Kusa recipe. To start you want to remove the grape leaves from the jar and place them in a bowl of cold water and set them aside. Next, you want to make your filling. Place your rice in a bowl of warm water for 10-15 minutes. After 10-15 minutes, drain. Place the rice in a large bowl with the meat, salt, black pepper, tomato paste, olive oil and diced tomatoes. Mix to combine. Don't mix roughly so you keep tomatoes intact. Pick up one grape leaf from the bowl of water, cut off the stem and lay it flat on a sheet pan. Place about a tablespoon of filling into the center and fold in the right and left sides and then begin rolling tightly. Not too tightly so it bursts. Lay it seam side down and continue rolling them the same way until the filling is used up. Use some kitchen twine to double tie them in a bundle. Fit as many rolls as possible without making it impossible to tie. My estimation is 8-12. Place the bundles on top of the Kusa if cooking with Kusa. If just cooking alone, place in pot regularly. Pour in the sliced tomatoes. In a large bowl, mix the water and tomato paste with some salt and pepper and pour into the pot. Pour enough water into the pot so that the Warak Areesh is nearly fully covered. Taste the broth and season accordingly. Place over high heat uncovered for about 40 minutes and then on low heat for 40 minutes. Test one for doneness. The grape leaf and rice should be tender. If not, give it about ten more minutes or until finished. Remove the bundle from the pot. Cut the twine and enjoy!
Store covered in fridge for up to 4-5 days. Reheat to enjoy.
You can cook with the kusa or alone. Cooking time should be bout the same.
Ingredients
Instructions
Notes
