Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, wara aneb (stuffed vine leaves with lamb chunks). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
wara aneb (stuffed vine leaves with lamb chunks) is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. wara aneb (stuffed vine leaves with lamb chunks) is something that I have loved my entire life.
Be patient lol this will take a while. Big Mo talks us through his very own Egyptian recipe for Stuffed Vine Leaves with the help and guidance of his loving family!! This is an Arabic stuffed vine leaf recipe, handed down by my grandmother from Aleppo, Syria.
To begin with this particular recipe, we must first prepare a few ingredients. You can have wara aneb (stuffed vine leaves with lamb chunks) using 6 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make wara aneb (stuffed vine leaves with lamb chunks):
- Get 2 kg vine leaves
- Get 25 lemons (freshly squeezed)
- Prepare 4 cup rinsed out rice
- Prepare 1 salt and pepper
- Make ready 3 kg mince beef meat
- Prepare 2 kg lamb chunks
Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. Let me begin by telling you that these stuffed vine leaves, Syrian style, are one of the best meals I have had for years. I like food, most of what I cook or eat somewhere else. Odysea Stuffed Vine Leave. has been added to your Basket.
Steps to make wara aneb (stuffed vine leaves with lamb chunks):
- be patient lol this will take a while
- start 3 days before you plan to serve
- wash out vine leaves and add to boiling water. you want to soften the leaves to roll but not too much as to prevent breaking
- mix mince beef with rice and add a teaspoon of salt and pepper
- place a tiny bit of the stuffing on each vine leave and roll up really tighly. it should be the length and width of your pinky finger
- repeat for all vine leaves. this may take you 4 hours to do.
- freeze over night
- the afternoon before you wish to serve place the lamb chunks in a big pot and add water enough to cover. allow to boil. pour the water out and wash the chunks with clean water. reason you do this is to wash the fat out of the meat. place back into the pot so that it covers the bottom of the potm sprinkle the meat with a decent amount of salt and pepper.
- place the frozen stuffed vine leaves ontop of the meat.
- pour in all the lemon juice. add water to cover the rest of the vine leaves. The water level should be up to the second layer from the top
- bring to boil and allow to cook on high for 10 minutes
- reduce heat and cook overnight. it takes about 12 hours on the stove
- serve with mint and shallots and lebanese bread
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. Stuffed vine leaves with liver and apple. An unusual and refreshing take on the dolma. Yotam Ottolenghi's lamb-stuffed aubergine with date syrup and tomato: Intense, sweet-and-sour rolls. Roland Dolma Yalandji Stuffed Vine Leaves.
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