Grape leaves fattah is one of the many traditional dishes in Arabic cuisine. It is especially popular during special occasions and celebrations, but it is also often eaten for lunch or dinner. Grape leaves are stuffed with a mix of rice and minced meat and various herbs and spices. The rolled leaf shapes of this dish give it a unique look that makes it very appealing to the eye. In addition, za’atar is added to the stuffing mixture to impart a burst of tangy and herby flavor.
To make this recipe, start by rinsing the rice. This will help to remove some of the starch from it, which contributes to a soft and fluffy rice. Once the rice is ready, combine it with ground beef, onion, parsley, za’atar and salt and pepper. Mix well. If you don’t have enough time to pick your own grape leaves, use a good quality jarred variety.
Lay a leaf flat on a work surface and place 1-2 rounded tablespoons of the filling near the stem end. Gently fold the sides of the leaf over the filling and roll up jelly roll fashion. Repeat with the remaining leaves and filling. When all the grape leaves are stuffed, arrange them in a pot with the seam side down and pour over chicken broth or salted water until it covers all the rolled fatteh.
Cover and simmer on low to medium heat for about 2 hours or until the grape leaves are tender. Once done, the stuffed warak enab should be served warm or cold with plain yogurt for dipping and wedges of lemon to squeeze over. The leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to three months. فتة ورق عنب الرياض