Eid Recipe: Shawarma dolma with grape leaves

Food Contributor
Shawarma Dolma

Eid, the celebration at the end of the Holy month Ramadan is a joyful time for millions of Muslims. This is because they look forward to home-cooked meals and family time after a long month of fasting and introspections. Therefore, the Muslim households emphasize cooking special dishes to feed the family members

Historically, meat was scarce in the old times. So serving meat to guests reflects honor to their presence. But vegetables have their own importance too. They add vitamins, fibers, and minerals to your diet.

According to some famous Muslim chefs, people might not describe Eid cuisines as nutritious. But, one must think about nutrition while cooking. There is a huge importance placed on the body in Islam as it is a gift from Allah.

While meat dishes are very much popular on Eid, there are also plenty of vegetarian dishes which people enjoy. Today, we will inform you about a special recipe that both vegetarian and non-vegetarian people can enjoy.

Shawarma Dolma: Stuffed Grape leaves

Makes about 12 grape leaves as it serves 3


1/2 pound fresh grape leaves

1 tablespoon olive oil

1/2 medium yellow onion. Diced

1/2 cup short grained rice, uncooked

plain tomato sauce 1/2 Tablespoon

1 Tablespoon Sumac

1/2 teaspoon crushed red pepper flakes

salt to taste

1 Tablespoon fresh or dried mint

1 Tablespoon fresh dill

Fresh parsley 1 Tablespoon

2 Fresh tomatoes or a few cherry tomatoes, cut in halves

1/2 lemon, thinly sliced

To make the sauce:

1/3 Tablespoon Tomato paste

1/3 Tablespoon pepper paste

1/8 Teaspoon sea salt

1/6 cup olive oil

Recipe for this Eid lunch:

1. Soak grape leaves in water to remove excess salt or blanch in hot water for 10 seconds. Remove and let cool.

2. Heat oil in a frying pan, add onion, rice, tomato sauce, spices, salt, 1/3 cup water, and fresh herbs. Stir cook until the onion is translucent and the grains are glossy, it will take 12-13 minutes. Remove from heat. Let it cool for 10 minutes.

3. Lay each grape leaf vine side up and add about 1 tablespoon of the cooked filling to the lower end of each leaf. Roll the sides inward and upward.

4. Line a pot with cherry tomatoes or tomatoes. Add rolled grape leaves. Each one sitting on top of tomatoes, topped with lemon slices. Let it sizzle.

5. Mix tomato paste and hot pepper paste with 1 cup of hot water and salt. Pour over the grape leaves.

6. Bring the pot on the cooktop and heat on medium-high. Let simmer for 1 hour, cover it with a lid.

7. After 30 minutes, remove the lid and add olive oil.

8. Once the cooking is done, take off the lid to cool it a bit. Then serve the leaves with warm mint-yogurt salt on the side. You may add some kebabs for the meat lovers along with it.

So, what are you waiting for? Just be confident and cook this yummy dish for your Eid lunch. Trust me, your family will love it.

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