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Stuffed vine leaves with olive oil - warak 3enab bi zeit
Stuffed vine leaves with olive oil - warak 3enab bi zeit

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We hope you got benefit from reading it, now let’s go back to stuffed vine leaves with olive oil - warak 3enab bi zeit recipe. You can cook stuffed vine leaves with olive oil - warak 3enab bi zeit using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Stuffed vine leaves with olive oil - warak 3enab bi zeit:
  1. You need 1 kg vine leaves, with the stems removed
  2. Provide 4 potatoes, peeled and cut into thick slices
  3. You need 1 tablespoon olive oil
  4. Take - For the stuffing:
  5. Prepare 1 1/2 cups white rice, washed and soaked in warm water for 30 min
  6. Use 3 medium onions, finely chopped
  7. Get 3 medium tomatoes, peeled and finely chopped
  8. Use 2 bunches fresh parsley, chopped
  9. Use 1 bunch mint leaves, chopped
  10. You need 8 tablespoons lemon juice
  11. Prepare 3/4 cup olive oil
  12. You need 1 teaspoon salt
  13. Provide 1/2 teaspoon pepper
Instructions to make Stuffed vine leaves with olive oil - warak 3enab bi zeit:
  1. Drain the rice.
  2. In a deep bowl, mix all the stuffing ingredients together.
  3. Place the vine leaves in a pot filled with boiling water for 1 min. Remove from hot water and place under cold water. Strain well and set aside.
  4. Take one vine leaf and spread it on a flat surface. Place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to wrap. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same procedure with the other vine leaves.
  5. In a cooking pot, pour 1 tablespoon of olive oil and place the potato slices next to each other at the bottom of the pot. Arrange the vine leaves on top next to each other in layers.
  6. Cover the vine wrapped leaves with water; up to 2 cm above the top layer. Put on high heat until the water starts boiling. Reduce the heat and add a little salt.
  7. Place a small plate, face inwards, over the wrapped leaves to weigh them down while cooking.
  8. Cover the pot and cook on medium heat for 1 hr 30 min or until the leaves are soft and the stuffing is cooked. Remove the dish and leave the vine leave wraps to cool in the pot.
  9. To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot.
  10. Serve cold.

Serve the stuffed vine leaves with yogurt, dill, mint, olive oil and freshly ground pepper. Place tough or broken leaves in the base of a large saucepan, reserving smaller, tender leaves for rolling. Scatter lamb over unstuffed vine leaves in pan, then layer stuffed vine leaves snugly on top. Place an upturned plate over vine leaves to prevent rolls unravelling. By frying them in olive oil first before braising them with spices and tomatoes, they end up with a creamy texture that will fill your mouth with flavor with I usually serve my Loubieh Bi Zeit with pita, but if you make enough to have leftovers(which you by all means should), it's also delicious served over.

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