Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, stuffed vine leaves with olive oil - warak 3enab bi zeit. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Stuffed vine leaves with olive oil - warak 3enab bi zeit is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Stuffed vine leaves with olive oil - warak 3enab bi zeit is something that I’ve loved my whole life. They’re nice and they look wonderful.
These Lebanese Stuffed Grape Leaves are made with a spiced ground beef and rice mixture - a delicious There's no need to cook the rice, because it will cook in the pot after rolled in the grape vine leaves. Next I use a deep pot for cooking the warak enab. I start by layering the pot with olive oil.
To begin with this particular recipe, we must prepare a few components. You can have 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:
- Make ready 1 kg vine leaves, with the stems removed
- Take 4 potatoes, peeled and cut into thick slices
- Take 1 tablespoon olive oil
- Prepare - 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
- Make ready 3 medium tomatoes, peeled and finely chopped
- Make ready 2 bunches fresh parsley, chopped
- Prepare 1 bunch mint leaves, chopped
- Take 8 tablespoons lemon juice
- Get 3/4 cup olive oil
- Make ready 1 teaspoon salt
- Get 1/2 teaspoon pepper
I use the fresh beef broth and combine it with lemon juice to cook the grape leaves with. Since lamb chops and ribs do not need remotely as. 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. 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.
Instructions 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.
Rolled by hand to ensure the filling is perfectly encased within the leaf. 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. This Lebanese dish of dandelion leaves cooked in olive oil is delicious and good for you.
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