Stuffed vine leaves with olive oil - warak 3enab bi zeit
Stuffed vine leaves with olive oil - warak 3enab bi zeit

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, stuffed vine leaves with olive oil - warak 3enab bi zeit. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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 enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Stuffed vine leaves with olive oil - warak 3enab bi zeit is something that I’ve loved my whole life.

See recipes for Stuffed vine leaves and zucchini - mehshi warak enab w koussa too.. zucchini and rolled vine leaves are stuffed with a rice and ground meat mix then cooked together along with lamb ribs. An out of this world taste! Some like it with plain yogurt on the side.

To begin with this particular recipe, we have to 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 that.

The ingredients needed to make Stuffed vine leaves with olive oil - warak 3enab bi zeit:
  1. Take 1 kg vine leaves, with the stems removed
  2. Prepare 4 potatoes, peeled and cut into thick slices
  3. Get 1 tablespoon olive oil
  4. Take - For the stuffing:
  5. Take 1 1/2 cups white rice, washed and soaked in warm water for 30 min
  6. Make ready 3 medium onions, finely chopped
  7. Make ready 3 medium tomatoes, peeled and finely chopped
  8. Make ready 2 bunches fresh parsley, chopped
  9. Get 1 bunch mint leaves, chopped
  10. Make ready 8 tablespoons lemon juice
  11. Get 3/4 cup olive oil
  12. Take 1 teaspoon salt
  13. Prepare 1/2 teaspoon pepper

Lebanese Stuffed Grape Leaves are my all-time favorite dish that I grew up eating and actually grew up helping my mom make! In Arabic, we call it "warak enab" which means leaves of grapes, and traditionally it's stuffed with rice and meat or rice and veggies. While this is the rice and beef version, I also have the vegetarian stuffed grape leaves recipe if you prefer. Rinse leaves multiple times with fresh water to get rid of any preservatives.

Steps to make Stuffed vine leaves with olive oil - warak 3enab bi zeit:
  1. Drain the rice.
  2. In a deep bowl, mix all the stuffing ingredients together.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Place a small plate, face inwards, over the wrapped leaves to weigh them down while cooking.
  8. 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.
  9. 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.
  10. Serve cold.

If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Stack stuffed grape leaves in a circular fashion in the pot. Arrange the stuffed leaves side by side and on top of each other over the seared lamb chops. 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.

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