warak enab

Stuffed grape leaves recipe is so popular in the Mediterranean. Tangy, tender grape leaves wrapped around aromatic rice and cooked to perfection. This old-fashioned recipe is an all-time family and friends favorite. Follow my tips for a foolproof, delicious stuffed grape leaves each time.

Stuffed grape leaves (dolmades)

short grain rice.

onion

olive oil (divided.)

tomato paste.

(15 oz) tomato sauce.

parsley (chopped.)

cilantro (chopped.)

dill (chopped.)

dry mint.

black pepper.

salt (or

vegetable stock

vegetable bouillon

lemon juice.

Tablespoons olive oil. (ghee/butter for non vegetarian.)

Rinse your grape leaves quickly with cold water.In a pot over medium-high add about 1 1/2 liter of water and 1 Tablespoon olive oil and bring to a boil.

Divide grape leaves into 4 equal parts, add each part to the boiling water let it boil for 3-4 minutes then take it off the water in a colander then add the next batch.

Let the grape leaves cool before handling.

In a large pot over medium-high heat add the rest of olive oil .

Saute onions until translucent, add tomato sauce and paste stirring them together.

Add rice, spices and herbs cook for just two minutes. Turn heat off and set aside to cool down.

Now the leaves should have cooled. Cut off the stems keeping them aside.

Place one leaf smooth side down on a cutting board.

Take about 1.5 teaspoon of the rice mixture and place at the broad end of the leaf.

Fold both sides over the rice and roll tucking it nicely. Repeat with all leaves until they are done.

Place the herb stems, if you have them, tomato slice or onion slices and the grape leaves stems at the bottom of a 4 quart deep pot.

Arrange stuffed grape leaves in rows leaving no space in between.

In a measuring cup add stock and warm up in the microwave for just 30 seconds. Add tomato paste, lemon juice and dissolve bouillon in the mixture.

Pour the cooking liquids over, and place pot on medium-high.

When it starts to bubble around the sides, reduce heat and place a flat plate over the grape leaves.

Cover and let it simmer until fully cooked about 75 to 90 minutes on low flame.

Check for doneness after an hour.

When it is done, heat 2 Tablespoons of olive oil until very hot then pour over the grape leaves, cover and let it seep through the whole pot for 10 minutes.

Stuff the leaves:

Stuffed grape leaves known as “Warak Enab” in Arabic, is a Lebanese dish of spiced rice and beef rolled in grape leaves and simmered in a Lemony broth.

Lebanese Stuffed Grape Leaves

¾ jar Grape Leaves ((About 60-80 leaves))

Long Grain Rice

lb Ground Beef

1½ tsp. 7 Spices

Black Pepper

Cinnamon

Salt

Lamb Chops (or Ribs)

Lemons (juiced)

tb. Vegetable Oil

Water ((enough

Begin by rinsing the rice 3 times with cold water. In a medium-sized bowl, combine the ground beef, washed rice, 7 spices, cinnamon, black pepper and 1 teaspoon of salt. Mix to combine.&nbsp;

Unpack the jar of grape leaves and place in a colander. Rinse the brine using cold water and set aside to drain any water.&nbsp;

Place a grape leaf vein-side up on a large plate or cutting board. Using a small paring knife, cut the small stem off. Drop about 1 tablespoon of the beef and rice filling and spread into a thin line leaving enough room on both sides of the leaf for rolling.

Fold each side of the leaf over the filling beginning with the bottom side and roll tightly to prevent the leaf from opening up while cooking. Repeat until you have no more leaves left. *If the grape leaf is very large, cut in half, then stuff and roll.&nbsp;

Using a paper towel, pat the lamb chops dry. Season with a half teaspoon of salt. In a deep pot, heat one tablespoon of vegetable oil. Sear the lamb chops on high heat for 2-3 minutes on each side.&nbsp;

Arrange the stuffed leaves side by side and on top of each other over the seared lamb chops. Place a plate about 1-2 inches smaller in diameter than the pot, over the stuffed leaves. Fill the pot with enough water to cover all the leaves and up to the plate. Add the freshly squeezed lemon juice and season with remaining half teaspoon of salt. Cook on medium to high heat until boiling. Reduce to medium-low heat and cook for 45min to 1 hour. To check if grape leaves are done, take a grape leaf out and try it!

Once the grape leaves are done cooking, Flip the pot over onto a serving platter. There should very little lemon water left. Serve warm.

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Stuffed grape leaves (dolmades)

Lebanese Stuffed Grape Leaves

Top 2 warak enab recipes from across the web

The most viewed warak enab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stuffed grape leaves (dolmades)

Lebanese Stuffed Grape Leaves

The most viewed warak enab recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine