Riyadh Grape Leaves Fattah

Riyadh grape leaves fattah is a popular, hearty Middle Eastern dish of vine leaves stuffed with a mix of rice and minced meat. The leaves are boiled in a mixture of water and olive oil. It is a delicious dish, served as a main course and can be enjoyed by people of all ages. It can be made either with lamb or vegetarian. In some cases, people add chopped tomatoes or any other vegetable to the stuffing. Adding za’atar to the mix is highly recommended as it adds a burst of tangy, herby flavors.

The dish is a must-try for anyone who is into Middle Eastern cuisine and culture! It is easy to prepare, and it can be made in advance. In addition, the leftovers can be stored in an airtight container in the fridge and are very tasty when reheated.

Whether you’re using jarred leaves or freshly picked grape leaves, start by boiling them for about 5 minutes. This makes them softer and helps them to roll better and stay closed. Then, drain them and trim off the stem.

Make sure to use a pot that leaves room for the leaves to expand while cooking. In a bowl with the drained rice, season with salt, pepper, allspice, pomegranate molasses, mint, tomato paste, lemon juice and olive oil. Mix well to incorporate all the flavors.

To stuff the grape leaves, lay a leaf flat on a work surface. Add 1-2 rounded tablespoons of the filling near the top of the leaf and then fold in the sides. Gently roll the leaf jelly roll style and repeat with the rest of the leaves and filling. Lastly, place the rolled fattah in the pot and pour over the prepared cooking liquid. Bring to a boil, then simmer on medium heat for about 2.5 hours. فتة ورق عنب الرياض