Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, stuffed vine leaves with olive oil - warak 3enab bi zeit. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
How do I roll warak enab? Flatten out a leaf on a large plate and add a tablespoon of filling. Bring in the sides at each end and roll up.
Stuffed vine leaves with olive oil - warak 3enab bi zeit is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Stuffed vine leaves with olive oil - warak 3enab bi zeit is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook stuffed vine leaves with olive oil - warak 3enab bi zeit using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Stuffed vine leaves with olive oil - warak 3enab bi zeit:
- Prepare 1 kg vine leaves, with the stems removed
- Make ready 4 potatoes, peeled and cut into thick slices
- Prepare 1 tablespoon olive oil
- Take - For the stuffing:
- Get 1 1/2 cups white rice, washed and soaked in warm water for 30 min
- Prepare 3 medium onions, finely chopped
- Get 3 medium tomatoes, peeled and finely chopped
- Prepare 2 bunches fresh parsley, chopped
- Prepare 1 bunch mint leaves, chopped
- Take 8 tablespoons lemon juice
- Take 3/4 cup olive oil
- Make ready 1 teaspoon salt
- Take 1/2 teaspoon pepper
Place an upturned plate over vine leaves to prevent rolls unravelling. By frying them in olive oil first before braising them with spices and tomatoes, they end up with a creamy texture that will fill your mouth with flavor with I usually serve my Loubieh Bi Zeit with pita, but if you make enough to have leftovers(which you by all means should), it's also delicious served over. Warak enab or waraq inab is simply vine leaves stuffed with minced meat, rice and spices. Community content is available under CC-BY-SA unless otherwise noted.
Steps to make Stuffed vine leaves with olive oil - warak 3enab bi zeit:
- Drain the rice.
- In a deep bowl, mix all the stuffing ingredients together.
- Place the vine leaves in a pot filled with boiling water for 1 min. Remove from hot water and place under cold water. Strain well and set aside.
- Take one vine leaf and spread it on a flat surface. Place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to wrap. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same procedure with the other vine leaves.
- In a cooking pot, pour 1 tablespoon of olive oil and place the potato slices next to each other at the bottom of the pot. Arrange the vine leaves on top next to each other in layers.
- Cover the vine wrapped leaves with water; up to 2 cm above the top layer. Put on high heat until the water starts boiling. Reduce the heat and add a little salt.
- Place a small plate, face inwards, over the wrapped leaves to weigh them down while cooking.
- Cover the pot and cook on medium heat for 1 hr 30 min or until the leaves are soft and the stuffing is cooked. Remove the dish and leave the vine leave wraps to cool in the pot.
- To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot.
- Serve cold.
Stuffed vine leaves with rice and fresh herbs slow cooked in a tangy lemony sauce. Green beans,chopped tomatoes, tomato purée, garlic, vegetable stock, vegetable oil, Middle Eastern spices, salt Sautéed kale in olive oil mixed with fresh lemon juice and topped with caramelized onions. Greek Dolmades - Stuffed Grape Vine Leaves by Greek chef Akis Petretzikis. This is an extremely popular, delicious Serve the stuffed vine leaves with yogurt, dill, mint, olive oil and freshly ground pepper. Place the green beans into a large pot, and drizzle with olive oil.
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