If you love vine leaves and you love trotters, the grape leaves with trotters casserole brings them together. A rich, hearty Egyptian dish, not everyday food, but one that people who try it come back for.
The idea
In Egyptian cooking, vine leaves are usually cooked on top of something that flavours them and stops them sticking: lamb chops, bones, or trotters. Trotters in particular release a thick, gelatin-rich broth, so the leaves soak up its flavour as they cook, and the trotters become very tender.
How it is made
- Trotters are cleaned well and simmered until tender.
- Vine leaves are stuffed with herbed tomato rice and rolled thin and tight.
- The trotters go at the bottom of the pot, with the vine leaves packed tightly on top.
- The trotter broth is poured over, and it cooks on low heat or in the oven until the rice is done and the broth absorbed.
Why a casserole?
A clay pot holds the heat and keeps cooking gentle and even, so the leaves stay rolled, the trotters stay tender, and it reaches the table bubbling.
Who loves it
- Lovers of rich dishes and trotters.
- Vine-leaf fans who want something different from the usual.
- Especially in winter, as a warming dish.
The casserole at Rokn Warda
At Rokn Warda in Al Khobar you will find a grape leaves with trotters casserole: stuffed vine leaves cooked with trotters in an authentic Egyptian way. Trotter lovers will also find a trotters casserole, trotters fatteh and trotters soup. Order from the menu for delivery in Al Khobar and Dammam. For vine leaves another way, read grape leaves with lamb chops.
