Stuffed vine leaves with olive oil – warak 3enab bi zeit. (Warak Enab) are made with a spiced ground beef and rice mixture – a delicious Mediterranean dish commonly served as an appetizer! These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice Grape Leaves Preparation Drain grape vine leaves and soak them in a large bowl of water. Drizzle each layer with olive oil and season with salt and pepper to taste.
Arrange the parcels reasonably tightly in a pan with a lid. Warak Enab is "the worst dish". This Lebanese dish of dandelion leaves cooked in olive oil is delicious and good for you. You can cook Stuffed vine leaves with olive oil – warak 3enab bi zeit using 13 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Stuffed vine leaves with olive oil – warak 3enab bi zeit
- It’s of vine leaves, with the stems removed.
- You need of potatoes, peeled and cut into thick slices.
- Prepare of olive oil.
- Prepare of – For the stuffing:.
- You need of white rice, washed and soaked in warm water for 30 min.
- Prepare of medium onions, finely chopped.
- It’s of medium tomatoes, peeled and finely chopped.
- Prepare of fresh parsley, chopped.
- You need of mint leaves, chopped.
- Prepare of lemon juice.
- Prepare of olive oil.
- It’s of salt.
- It’s of pepper.
Make sure to use a pot with sides (as opposed to a skillet-style pan) so the oil doesn't boil over when you add the onions. Working with a handful of onions at a time, dip in egg mixture and let excess drip off. Tender vine leaves from Northern Greece are carefully hand picked during grape harvest, washed, stuffed with rice & spices and then wrapped to Open the packaging and serve the stuffed vine leaves with the olive oil on a plate to enjoy a delicious, vegetarian & healthy light meal or appetizer. Warak enab or waraq inab is simply vine leaves stuffed with minced meat, rice and spices.
Stuffed vine leaves with olive oil – warak 3enab bi zeit step by step
- 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..
Community content is available under CC-BY-SA unless otherwise noted. Place tough or broken leaves in the base of a large saucepan, reserving smaller, tender leaves for rolling. Scatter lamb over unstuffed vine leaves in pan, then layer stuffed vine leaves snugly on top. Place an upturned plate over vine leaves to prevent rolls unravelling. Odysea stuffed vine leaves, a traditional Greek appetiser of tender vine leaves wrapped around a savoury rice and onion filling, with raisins, pine nuts and herbs in extra virgin olive oil.