Warak enab mahshi recipe – dawali recipe – stuffed vine leave with lamb – طريقة عمل محشي ورق عنب

Warak Enab (ورق عنب) translates to Middle Eastern style grape leaves stuffed with spiced rice and meat and slowly cooked alongside tender lamb chunks in a tangy lemon broth.

Ingredients
For the rice stuffing:
3 cups (600g) Egyptian rice (short grain rice), washed and soaked
500 g ground lamb (or beef)
1 medium tomato, finely chopped
1 medium onion, finely chopped,
1/2 cup fresh parsley, chopped
1/2 cup of fresh mint chopped ( can be dry mint also)
salt& black pepper to your taste
2 tsp seven spices
1/2 tsp cinnamon powder
1 1/2 teaspoon coriander powder
1/3 teaspoon cardamom
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 yield lemon
2 tbsp. olive oil

To assemble:
fresh vine leaves 700 g
or you can use 2 jars vine leaves (drained and wash them through)
1 medium onion sliced
2 potatoes sliced
1.2 kg lamb chops or lamb neck pieces
salt and pepper to taste
1 head garlic, peeled
olive oil
2 yield lemons

Instructions
For the rice stuffing:
Swash and soak the rice for 30-50 minutes until the rice transfer to white color.
Place rice in a large bowl and add the tomato, onion, parsley, mint, minced meat, spices, and olive oil and lemon juice. Stir to evenly incorporate into the rice mixture.

To stuff:
Place the vine leaves in a bowl of hot water for 1-2 minutes till they change the color (how it shown in the video). Drain, and gently separate vine leaves.
Stuff the vine leaves by placing a leaf with the tip pointing upwards, placing a teaspoon of the rice stuffing in the center of the vine leave, then rolling from the bottom upwards, Keep rolling the vine leaves until you’ve finished all the stuffing.

To Assemble:
Pre-fry the lamb chunks on little of olive oil, it will infuse all the flavors. add salt a black pepper to a meat. Place a layer of onion and potatoes, some garlic and start to place the rolled vine leaves
in an even layer filling the rest of the pot.
Drizzle olive oil (2-3 tbsp.)over the top of the filled pot, garlic and lemon juice. Add boiling water to the pot, pouring at the edge of the pot until the water just comes to the top layer of the vine leaves- adjust with salt to season. Place a plate on top for not to float up. Cover the pot with a tightly fitting lid.
Bring the pot to a boil, then reduce heat to low and let it simmer for 4-5 hours.
Once the meal is ready, flip the vine leaves onto a large serving plate carefully. Serve immediately and enjoy with some yogurt on the side.
Wara enab also tastes great at room temp.

#waraenab #stuffedvineleaves #arabicfoodrecipe
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Track: Summer Vibes
Music composed and recorded by Oak Studios
Creative Commons – Attribution ND 4.0