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Stuffed Grape vine leaves [Wara Enab]:
Submitted by: Sonia | Date Added: 20 Jul 2010
Listed in: Lebanese Meat / Stuffed with Meat

. . . . .
yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 medium brown onion, chopped (optional)
• Several lean meat bones, for bottom of saucepan (optional)
• 1 tablespoon ghee or substitute
• 3 cloves garlic
• 1lb (500 kg) fresh, tender grape vine leaves
• 4 cups Meat and Rice stuffing
• 1/2 teaspoons salt
• 1/2 cup lemon juice
• 1 teaspoon dried min
• Water as required

• Lightly brown the onion and meat bones in the ghee using the saucepan in which the vine leaves are to be cooked.
• Drain off the ghee but leave the onion and bones in the bottom of the saucepan and add 2 cloves of garlic.
• Cover with a layer of vine leaves.
• Soften the remaining vine leaves by dipping a few at a time in boiling water.
• Taking one leaf at a time, lay it down with the rough side up and place a teaspoonful of stuffing in the centre.
• Fold the bottom of the leaf over the stuffing, and then fold it in form each side to the middle.
• Roll tightly, forming a roll about 3-4 in (7.5 - 10 cm) long and 1/2-1 in (1.25 - 2.5 cm) thick.
• Pack the rolls, open ends down, in tight rows and layers in the saucepan, on top of the layer of leaves covering the bones and onions.
• Sprinkle each layer with salt and lemon juice.
• Crush the remaining garlic clove, mix it with the remainder of the lemon juice and pour over the last layer of rolls.
• Sprinkle with mint.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)