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Waraq Dawali with Raisins & Dibis Ramman Recipe

Waraq Dawali with Raisins & Dibis Ramman


Total Time : Serves 6

HOW TO PREPARE Waraq Dawali with Raisins & Dibis Ramman Recipe

Dip the vine leaves in boiling water and lift immediately; then refresh under cold water and drain.

Start to prepare the stuffing by half cooking the Rice in boiling water, strain and set aside.

In a deep frying pan, melt Butter, add Minced Meat, and sauté for 10 minutes on medium high heat. Add to the pan the Cinnamon, Tarragon, Raisins, 4 tbs Dibis Raman, chopped Walnuts and sauté for another 5 minutes.

Gently add half cooked rice, taking care not to break the rice grains.

Spread each vine leaf (shiny side down) on a flat surface. Put 1 tablespoon or teaspoon of the stuffing on each leaf (depending on the size); fold its sides a bit and roll it.

Tightly Arrange and pack the stuffed vine leaves together in layers in a medium size pot with no space between.

Put a heavy plate on top to keep the rolls in shape during cooking.

Add MAGGI Chicken Stock, Water and Dibis sauce into the pot up to a level that covers the vine leaves rolls, and then add the lemon juice. Bring to boil, then cover and simmer for 1 hour, or until the leaves are tender. (Add hot water while cooking if necessary)

Arrange the stuffed vine leaves in a platter. Serve with the remaining stock aside.

Nutritional Information For Waraq Dawali with Raisins & Dibis Ramman Recipe

Per Portion of 300g

Energy : 728.00 Kcal
Protein : 36.00 g
Carbohydrate : 88.00 g
Fats : 34.00 g

Your Grocery List

  • 1 kg vine leaves, washed and trimmed
  • 1 cup long grain white rice or 200 g
  • 2 tablespoons butter
  • 400 g minced beef
  • 2 teaspoons ground cinnamon
  • 1 cup raisins or 200 g
  • 6 tablespoons pomegranate molasses or 90 g
  • 1½ cups walnuts or 150 g, finely chopped
  • 2 teaspoons tarragon, dried
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 6 cups water or 1½ liters, hot
  • 2 tablespoons lemon juice


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