Warak el enab (stuffed grape leaves)
Serves 6-8
1 pound ground beef
1 large onion chopped in food processor finely
1 cup rice soaked in water for about 10mnt and rinsed very well
1 bunch of parsley minced finely
4 leaves of fresh mint minced finely
1/2 bunch of cilantro minced finely
1/2 tsp of dry dill or few springs of fresh ones
3/4 cup olive oil (reserve 1/4 cup)
1/2 tsp of cinnamon
1/2 tsp all spices
1/2 tsp sumac
salt & pepper
1 jar grape leaves* rinsed very well or fresh
or if you are using fresh (wash and blanch in boiling water for about 3 minutes)
1 tomato sliced thinly
1 potato sliced thinly
4 or 5 cloves of garlic sliced
boiling water
juice of 1 large lemon
In a large bowl mix the "kaltah" all items up to the grape leaves, mix every thing by hand thoroughly to marry all ingredients.
Roll the grape leaves as illustrated in the how to slide show
Cover the bottom of a medium pot with sliced tomatoes, sliced potato's and few grape leaves, arrange rolled grape leaves in pot, adding slices of garlic in between layers.
Place pot on stove top on high heat, cover with the liquid left from the rice mixture and with boiling water. Add reserved oil. Invert a plate on top of grape leaves. Bring to a boil reduce to med high. Allow water to absorb add another cup hot water if needed, reduce heat to medium low.
Adjust the salt, add lemon juice, and let cook for about 1 hour or till rice is cooked and grape leaves are tender. Leave for about 10 min, then turn the pot on a round plate and serve with yogurt salad
Yogurt salad
mix 1 cup of yogurt + ½ small cucumber quartered and sliced very thin. +1 clove garlic mashed in very small amount of salt + ¼ tsp. of crushed mint.
*grape leaves are easily found in middle eastern stores and at times in large grocery stores, or if you grow your own a quick blanche in salted water is all that’s needed.
