Vine Leaves with Trotters (Kawari')
A rich Levantine classic: rice-stuffed vine leaves simmered in calf-trotter broth, finished with trotters in a light tomato-garlic sauce.
Vine leaves with trotters is a rich, heritage dish that pairs rice-stuffed vine leaf rolls with trotters (kawari') slow-cooked in whole spices. The rolls are simmered in the trotter broth, taking on a deep, rich flavour, making a festive dish worthy of special-occasion tables.
How to Prepare
1. Scrub the trotters very well with lemon, salt and vinegar, then boil with the whole spices, onion, garlic, lemon slices, parsley stalks, mint, celery and salt until tender.
2. Make the filling by mixing the rice with chopped tomato, onion, mint, parsley, salt, pepper, mixed spice, turmeric and olive oil.
3. Roll the filling in the vine leaves.
4. Arrange the rolls in a pot, add 1 cup of the trotter broth and top up with water (so it is not too rich); cook until done.
5. Saute the trotter pieces in olive oil with black pepper, the grated tomato, tomato paste and garlic; simmer a few minutes.
6. Spoon the trotters over the vine leaves and serve.
Made it? Rate this recipe
Use only one cup of the trotter broth and top up with water so the dish stays light, not greasy.
Ingredient Swaps
Fresh vine leaves can be replaced with jarred ones after rinsing off the brine. For a lighter version, the vine leaves can be cooked in meat or chicken broth instead of trotters. The Egyptian rice can also be swapped for another short-grain rice that holds together well in the rolls.
Common Questions
Why are the trotters cleaned with lemon and vinegar?
Thorough cleaning with lemon, salt and vinegar removes odours and prepares the trotters for cooking.
Why are the trotters boiled with whole spices?
Whole spices scent the trotters and give the broth a deep flavour that the rolls are cooked in.
How do I keep the vine leaf rolls from falling apart?
Roll them tightly and arrange them snugly in the pot so they stay intact while cooking.
Can jarred vine leaves be used?
Yes, rinse them well from the brine before stuffing and rolling.
How do I get a rich flavour for the rolls?
Cook them in a cup of the trotter broth with water so they absorb the flavour without being too heavy.
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