Riyadh grape leaves fattah is one of the most popular dishes in the Arab world. The dish dates back to the Ottoman empire and has evolved over the years, adapting to local ingredients and culinary traditions. The core concept of the dish remains unchanged – grape leaves are stuffed with rice, meat and spices. However, the recipe can be adapted by using different types of meat and vegetables, or by adding other seasonings such as the Middle Eastern spice blend za’atar.

My mother used to pick her own grape leaves in the summer, but if that isn’t possible you can use a good quality jarred variety. To prepare the leaves, she would rinse them, then gently boil them for a few minutes to soften them. She would then drain and wash the leaves to remove any excess brine. She would then begin the hard work of rolling the leaves.

To assemble the rolled fatteh, place a leaf on a flat surface with the course side down. Place a spoonful of the filling near the stem end and then fold the sides over the filling, wrapping each leaf like a little present. She would then repeat the process until she had a pile of well rolled leaves. She would then arrange the stuffed leaves in a pot seam-side down and pour over chicken broth or salt water until it covered the rolled fatteh.

She would then put a plate on top of the assembled grape leaves to keep them from floating or unrolling while cooking. After about an hour of simmering, the fatteh was ready to serve. فتة ورق عنب الرياض

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