Jordanian Dawali
Brined grape-leaf rolls with expandable raw rice-beef filling over a lamb-chop base.
Preparation: 20 min · Cooking: 1 hr 45 min · Total: 2 hr 25 min · 2 servings
Ingredients
- Large usable commercially brined grape leaves for rolling — 30
- 240 ml Dry short-grain Egyptian rice
- 60 ml Fresh lemon juice
- Extra brined grape leaves for the pot lining — 4
- 100 g Raw ground beef
- 200 g Raw bone-in lamb chops for the base
- 0.5 tsp Ground allspice
- 600 ml Retained cooking water
- 500 ml Warm rice-soaking water, discarded
- 1000 ml Leaf preparation water, discarded; follow package
- 100 ml Additional cooking water, maximum if needed; record actual use (optional)
- Salt, to taste
- Ground black pepper, to taste
Instructions
Prepare brined leaves
Count 30 usable large brined leaves plus 4 lining leaves, not one jar of unknown size. Follow package rinsing or soaking directions using the 1000 ml process allowance; measure extra if required. Do not automatically blanch as though fresh leaves. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Count 30 usable large brined leaves plus 4 lining leaves, not one jar of unknown size. Follow package rinsing or soaking directions using the 1000 ml process allowance; measure extra if required. Do not automatically blanch as though fresh leaves.
Soak rice briefly
Soak 240 ml dry rice in 500 ml warm process water for 15 minutes, then drain and discard the water. Prepare filling immediately after draining, not after a long warm hold.
Soak 240 ml dry rice in 500 ml warm process water for 15 minutes, then drain and discard the water. Prepare filling immediately after draining, not after a long warm hold.
Soak rice briefly: 900 seconds
Mix filling and keep it cold
Mix drained rice with 100 g raw beef, 0.5 tsp allspice, salt and pepper. Consider the brine before salting. Keep unused filling refrigerated at 4°C or colder and separate raw tools from serving tools.
Mix drained rice with 100 g raw beef, 0.5 tsp allspice, salt and pepper. Consider the brine before salting. Keep unused filling refrigerated at 4°C or colder and separate raw tools from serving tools.
Roll with room to expand
Place shiny side down, distribute filling across suitable leaves, fold sides and roll neatly but LOOSELY with expansion room, without compressing rice. Thirty rolls is approximate; do not force all filling into rigid teaspoon portions. Cook excess separately with a measured share of optional reserve water until rice tender and centre 74°C.
Place shiny side down, distribute filling across suitable leaves, fold sides and roll neatly but LOOSELY with expansion room, without compressing rice. Thirty rolls is approximate; do not force all filling into rigid teaspoon portions. Cook excess separately with a measured share of optional reserve water until rice tender and centre 74°C.
Check the protective base
Use a narrow base pot about 18–20 cm. Check that the 4 lining leaves cover the bottom, add the seasoned 200 g bone-in chops, then arrange rolls snugly above without crushing. Leaves and lamb form the selected base; raw lamb is not a thermal-safety shield.
Use a narrow base pot about 18–20 cm. Check that the 4 lining leaves cover the bottom, add the seasoned 200 g bone-in chops, then arrange rolls snugly above without crushing. Leaves and lamb form the selected base; raw lamb is not a thermal-safety shield.
Cover and simmer gently
Add 600 ml cooking water and 60 ml lemon juice. Cover rolls with liquid, adjusting only with the measured optional reserve and recording use. Add a clean food-contact heat-safe plate and normal fitted lid. Bring to a gentle boil, then simmer low from 90 minutes; do not multiply pot depth or times when scaling.
Add 600 ml cooking water and 60 ml lemon juice. Cover rolls with liquid, adjusting only with the measured optional reserve and recording use. Add a clean food-contact heat-safe plate and normal fitted lid. Bring to a gentle boil, then simmer low from 90 minutes; do not multiply pot depth or times when scaling.
Cover and simmer gently: 5400 seconds
Verify rolls and chops
Check largest representative rolls: centre 74°C, rice fully tender with no chalky core, leaves soft. Chops must be cooked through and tender, with selected 74°C away from bone. Timing or a tightly packed pot alone does not establish doneness. Remove hot plate with suitable tools.
Check largest representative rolls: centre 74°C, rice fully tender with no chalky core, leaves soft. Chops must be cooked through and tender, with selected 74°C away from bone. Timing or a tightly packed pot alone does not establish doneness. Remove hot plate with suitable tools.
Serve and chill rice leftovers
Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout.
Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours and reheat only once to 74°C throughout.
Reheating
Reheat once to 74°C throughout; surface warmth alone is insufficient.
About this recipe
Brined grape-leaf rolls with expandable raw rice-beef filling over a lamb-chop base.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.