Waraa' 3inab (Stuffed Vine Leaves) Recipe
Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with these delicious vegetarian stuffed vine leaves.
Ingredients:
500g vine leaves fresh or (a packet of vine leaves kept in salted water)
1 1/2 cup rice washed
1 cup parsley chopped
1/2 cup mint leaves chopped
4 small tomatoes chopped
4 spring onions chopped with their greens
1/2 cup olive oil
3/4 cup lemon juice
2 potatoes sliced
salt & pepper to taste
Preparation:
Dip the vine leaves in boiling water for 1 minute, remove and put aside. If using the ones from the packet remove and wash a few times to get rid of the salt.
Combine the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper.
Open the vine leaves on a board one at a time. Put 1 tsp of the mixture on each, fold in 2 sides then roll like a small cigar. Repeat till you finish all the leaves or the stuffing.
Arrange the sliced potatoes in the bottom of a saucepan, then put all the stuffed vine leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening.
Cook on slow heat for 1 hour or till the leaves are well cooked. Serve cold.
Preparation:
Dip the vine leaves in boiling water for 1 minute, remove and put aside. If using the ones from the packet remove and wash a few times to get rid of the salt.
Combine the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper.
Open the vine leaves on a board one at a time. Put 1 tsp of the mixture on each, fold in 2 sides then roll like a small cigar. Repeat till you finish all the leaves or the stuffing.
Arrange the sliced potatoes in the bottom of a saucepan, then put all the stuffed vine leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening.
Cook on slow heat for 1 hour or till the leaves are well cooked. Serve cold.
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