Stuffed vine leaves cooked in beef trotter broth, a very Egyptian dish

This is a two-in-one recipe; it is an amalgam of Egyptian and Saudi cooking – the beef trotter part is Egyptian, while the stuffed vine leaves are a Saudi variation known as Kubiybat al Ha’il. When cooked together, the results are sublime. If you like stuffed vine leaves, you will fall in love with this recipe. It is way more simple to prepare than the traditional Lebanese method of meticulously wrapping vine leaves tightly into the shape of a cigar. In the Ha’il region, where it’s known ju