Riyadh Grape Leaves Fattah

Grape leaves stuffed with rice and minced meat steamed to mouthwatering perfection in a delicious lemon broth. A classic and much-loved dish in the Arabic cuisine, Riyadh grape leaves fattah is traditionally eaten on special occasions or as a daily meal.

It can be made vegetarian by omitting the meat and increasing the amount of rice. A few tablespoons of za’atar can be added to the filling for a refreshing herbaceous touch.

Before preparing the fattah, thoroughly wash the grape leaves in cold water to remove any bitter taste or residue. Then put the leaves in a pot of boiling water for a minute or two to soften them. Then drain the leaves and set them aside to dry.

To prepare the filling, saute the onion in the oil until golden then mix in the minced meat and rice. Then season with the favorite spices and stir until well mixed.

Assembling the grape leaves is quite easy. Lay out a leaf vein side up on the work surface and put a rounded teaspoon of the rice filling near the stem. Then fold in the sides and roll like a jelly roll. Repeat with the rest of the leaves and filling.

After the fattah is steamed, let it rest for 30 minutes to absorb the remaining cooking liquid and to make it more flavorful. Then transfer it to a serving plate and serve hot or chilled. The fattah is a perfect accompaniment to freshly whipped yogurt enriched with garlic and tahini sauce. فتة ورق عنب الرياض