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An Arab, Middle East recipe for Stuffed Grape Leaves

#Read @RayHanania I love #MiddleEastern #Arab food recipes in addition to politics. Here’s my how to make Stuffed #GrapeLeaves with diced #lamb #steak #wariqDuwali #OxTail and #rice

Read Ray Hanania’s columns on politics, life in general and his love for Middle East and Arab food.

In this column, Hanania discusses how to make Stuffed Grape Leaves, made of grapeleaves, diced lamb, rice, and Ox Tail.

It’s an easy recipe her learned from his mother who was born in Bethlehem — not Pennsylvania, but in Palestine.

He watched her several days every week as she cooked Middle Eastern foods, including Stuffed Grape Leaves.

Stuffed Grape Leaves, grapeleaves, lamb, rice, Arab food recipe, Middle Eastern Food recipe

Click this link to view the column, and his other columns on politics and slice of life observations.

https://hanania.substack.com/p/how-to-make-a-great-middle-eastern

It’s easy to subscribe for free.

It also includes links to his YouTube channel videos on cooking Middle Eastern, Arab food.

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Ray Hanania

Ray Hanania is an award-winning columnist, author & former Chicago City Hall reporter (1977-1992). A veteran who served during the Vietnam War and the recipient of four SPJ Peter Lisagor Awards for column writing, Hanania writes weekly opinion columns on mainstream American & Chicagoland topics for the Southwest News-Herald, Des Plaines Valley News, the Regional News, The Reporter Newspapers, and Suburban Chicagoland.

Hanania also writes about Middle East issues for the Arab News, and The Arab Daily News criticizing government policies in the Israeli-Palestinian conflict.

Hanania was named "Best Ethnic American Columnist" by the New America Media in November 2007, and is the 2009 recipient of the SPJ National Sigma Delta Chi Award for column writing.

Email Ray Hanania at rghanania@gmail.com.

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