Grape leaves. There are so many different types. Grape leaves can be served cold or hot; stuffed with meat, rice, and/or vegetables and are native in countries Greece to Iraq and every other country in between. Each of which has their own version of stuffed grape leaves. Some call them Dolma, and others Waraq Enab ورق عنب

My Tayta always made meat and rice stuffed grape leaves with tomato sauce served warm. It’s my favorite way. My mom, makes them the same. And today, I’m still using the handwritten transcribed recipe from my Tayta. I won’t deny, however, that if there are any leftovers, I eat them cold straight out of the fridge. I can’t be the only one who loves cold leftover grape leaves. (more…)