Stuffed Grape Leaves

Ingredients

• 40 Stück Vine leaves
• 200 g Short-grain rice
• 200 g Ground lamb
• 2 Tomatoes
• 2 Lemons
• 1 Bund Fresh parsley
• 1 Bund Fresh mint
• 1 TL Seven spice blend
• ½ TL Ground cinnamon
• 1 TL Salt
• ½ TL Black pepper
• 2 EL Olive oil
• 500 ml Hot water

Instructions

1. Rinse the rice thoroughly and soak in cold water for about 30 minutes. Then drain and set aside.
2. Dice the tomatoes finely, chop the parsley and mint. In a large bowl, combine the ground lamb with rice, diced tomatoes, chopped parsley, and mint. Add the seven spice blend, cinnamon, salt, and pepper, then mix well.
3. Prepare the vine leaves. If they are brined, rinse them well and remove the stems. Lay a vine leaf flat, place a small amount of filling (about 1 tsp) at the bottom, fold in the sides, and roll up tightly.
4. Line the bottom of a large pot with a few extra vine leaves or tomato slices to prevent burning. Arrange the rolled vine leaves snugly in layers within the pot.
5. Slice the lemons and arrange them over the vine leaves. Drizzle with olive oil and add hot water until the vine leaves are just covered. Place a heat-proof plate on top of the vine leaves to keep them submerged.
6. Cover the pot and bring to a boil over medium heat, then reduce the heat and simmer for about 60-75 minutes, until the rice is cooked and the leaves are tender.
7. Remove the pot from the heat and let the Warak Enab rest for about 15 minutes before serving. Carefully invert the vine leaves onto a serving platter and serve warm or at room temperature.

Nutrition