Ramadan 101: Day 16

Well, it's day 16 and we've already reached Ramadan's half way mark. Many people ask me why the month of Ramadan is significant on the Islamic calendar. It is because this is the month when Muslims believe that the Torah, Bible, and Qu'ran were revealed to humankind.

Photo: Spice vendor in Cairo's Khan el Khalili market.

Tonight, the Egyptian American Cultural Association is holding a benefit Iftaar in Northern Virginia. I can't wait for the Stuffed Grape Leaves! Even though they're simple to make, I don't make them often because it's just the two of us at home. Stuffed Grape (sometimes called Vine) Leaves were meant to be prepared and eaten communally! Enjoy this video of me and Chef Jordan Davidowitz making Turkish style Stuffed Grape Leaves. For a variation, try my sister in law, Soad's Egyptian version. Keep in mind that the Turkish version are often served as a cold or room temperature appetizer, while the Egyptian ones are served as a warm side dish.

RECIPE: (from Nile Style: Egyptian Cuisine and Culture)

Stuffed Vine Leaves Wara’ Aghnib 6 Servings Plump Stuffed Vine Leaves are usually served as side dishes in Egyptian homes and restaurants, as an accompaniment to the main courses. Since they are filled with rice, separate rice dishes are usually not included in the same meal. Outside of Egypt, fresh vine leaves can sometimes be found at Middle Eastern and Greek grocers in the spring season. While recipes for Stuffed Vine Leaves vary, the following recipe is from my sister in law, Soad, and is my favorite version. In addition to tasting flavorful and slightly piquant, the vine leaves evoke warm, happy memories of Soad and Egypt itself. Stuffed Vine Leaves can be rolled a day in advance and cooked the day of serving.

Ingredients:

½ pound fresh vine leaves or 1 (8 ounce) jar preserved vine leaves, drained

1 cup Egyptian or other short grain rice

1/3 cup fresh dill

1/3 cup fresh parsley

1/3 cup fresh mint

1 cup canned or boxed chopped tomatoes, divided

1 medium yellow onion, grated

¼ cup olive oil

Salt

Freshly ground black pepper

Dash of chili powder

1 teaspoon ground cumin

2 lemons, sliced

Preparation:

Place vine leaves in a large bowl. Cover with boiling water and let stand for 10 minutes.

Finely chop the dill, parsley, and mint. In a medium bowl, mix rice, herbs, ¾ cup of the tomatoes, onion, olive oil, salt, pepper, chili powder, and cumin.

Drain vine leaves. Place 1 leaf on a work surface vein side up.

Cut the excess piece of stem from the bottom of each leaf.

Place 1 tablespoon of filling into the middle of each leaf.

Shape the filling to resemble the width of a pencil across the width of the leaf.

Roll the leaf up, starting at the bottom. Tuck in the sides of the leaf as you go, making an envelope.

Refrain from rolling the leaves too tightly or they will tear as the rice cooks and expands inside. Continue with remaining leaves.

Place stuffed vine leaves seam side down, next to each other in a heavy saucepan.

Stuffed Vine Leaves should be touching one another and fit into the pan without any spaces.

Repeat a second layer on top, if necessary. Place a plate upside down on top of Stuffed Vine Leaves in the saucepan to keep them from rising.

Pour boiling water over the Stuffed Vine Leaves until they are almost, but not completely covered.

Add the remaining ¼ cup tomatoes, salt, and pepper, to the pan.

Cover the saucepan and simmer on low heat until rice is fully cooked and leaves are tender (approximately 1 to 1 ½ hours).

To test the done ness of Stuffed Vine Leaves, break one in half and taste it. Serve warm or at room temperature with lemon slices.