2/28/2023 0 Comments Stuffed grape leaves![]() Place 1 or 2 heavy plates only slightly smaller than the diameter of the pan on top of the leaves to weight them down. Pour the olive oil, lemon juice, and hot water to cover over them. Place the filled leaves, close to each other and seam side down, in a single layer in a wide saucepan. Do not roll too tightly, as the rice expands during cooking. Fold the stem end over the filling, fold in the sides, and then roll up the leaf into a cylinder. Place a teaspoon or so of the mixture near the stem end of a leaf. Lay out some of the grape leaves on a work surface, shiny side down. Add the drained rice to the sautee pan along with all of the remaining ingredients. Add the garlic and sautee for a few minutes longer. Add the onions and sautee until tender and translucent, about 10 minutes. Serve with slices of lemon to drizzle the waraq enab.To make the filling, warm the olive oil in a sautee pan over medium heat. Once done, turn off the heat and let it cool down for 5 minutes before serving.If not, repeat and observe every 15 minutes. Once you reach 1 hour and 15 minutes, remove the plate and observe if the rice is cooked and soft.Let it simmer for 1 hour and 30 minutes to 2 hours. Once boiling, lower to medium-low or low heat. Turn on the fire in high fire and let it boil.Pour the tomato broth (mixture of tomato paste, water, salt, and black pepper) into the pot.This will help hold the stuffed grape leaves together during cooking Add a heat-proof plate to the cooking pot.Next, place the remaining the stuffed grape leaves on the cooking pot.In a cooking pot, add slices of potatoes, tomatoes, and the remaining grape leaves.The grape leaves must be wrapped and rolled tight enough to make sure the rice filling will not go out when simmering. Fold them on both sides and roll from bottom to top.Add 1 to 2 teaspoons of rice filling into the center of the leaves.The tip of the leaves must be pointed upward ![]() Stir one more time before turning off the fire. Add the uncooked white rice, chopped coriander leaves, allspice & cumin.Let it cook till the juices fully evaporate Add the ground beef and stir to combine.Stir for few minutes or till it turns translucent Add olive oil to the pan and wait until it becomes hot.Remove it from the water, dry it using clean clothes, and transfer it to a plate.Soak the Grape Leaves in tepid or warm water for few seconds.Step by Step InstructionĬooking Warak Enab takes a bit of time since there are four things you should do: Preparing the Grape Leaves Making the Rice Fillings Wrapping, and Assembling & Cooking the Stuffed Grape Leaves I. In addition to that, I made a homemade tomato broth by mixing tomato paste, warm water, salt, and black pepper. Things to do first before Cookingīefore you start cooking this recipe, make sure you first soaked the uncooked white rice in warm water for 15 minutes. ![]() Note: If you are a vegetarian or vegan eater, you can skip the ground beef.īROTH: To make a broth for boiling or simmering the warak enab, I just use water, tomato paste, salt, and black pepper. You can find this in any Middle Eastern or Turkish grocery store.įILLINGS: For filling the stuffed Lebanese grape leaves, you need uncooked white rice, ground beef, cumin, allspice, coriander leaves, and white onion. GRAPE LEAVES: The grape leaves I am using are a prepared jar or a can. Here are the ingredients you need to make this recipe:
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