Riyadh grape leaves fattah are made with a combination of rice, ground meat, onion, parsley and za’atar. The leaves are rolled tightly to create a beautiful and delicious food that is very simple to prepare. This dish has a rich taste and special aroma that is very enjoyable. This is a traditional meal that is served for many occasions, especially holidays like Eid al Adha.
To make the fattah, first rinse and drain the Egyptian rice (soak if using jarred grape leaves). Combine the uncooked rice with ground beef or lamb, seasoned with salt, pepper and 7 Spice, onion, minced garlic, parsley, pomegranate molasses, lemon juice and olive oil. Mix well.
The leaves are washed and boiled in boiling water for a minute or two to remove the bitter taste of the paper. Then they are drained and set aside to dry. To roll the grape leaves, start with one leaf shiny side down. Place a spoonful of the rice filling near the bottom end of the leaf. Fold the sides over and then roll it up jelly roll style. Repeat with the remaining leaves and filling.
When ready to cook, arrange the fattah in a large pot. Add chicken broth or salted water until it covers the fattah. Place a heavy tray on top of the fattah to keep it from floating and disintegrating during cooking. Bring to a boil and simmer on low heat for 1.5-2 hours or until the rice is cooked and the vine leaves are soft. Let cool and serve. فتة ورق عنب الرياض