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We hope you got insight from reading it, now let’s go back to wara aneb (stuffed vine leaves with lamb chunks) recipe. To cook wara aneb (stuffed vine leaves with lamb chunks) you need 6 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to cook wara aneb (stuffed vine leaves with lamb chunks):
- Get 2 kg vine leaves
- Get 25 lemons (freshly squeezed)
- Provide 4 cup rinsed out rice
- Use 1 salt and pepper
- Prepare 3 kg mince beef meat
- You need 2 kg lamb chunks
Steps to make wara aneb (stuffed vine leaves with lamb chunks):
- be patient lol this will take a while
- start 3 days before you plan to serve
- wash out vine leaves and add to boiling water. you want to soften the leaves to roll but not too much as to prevent breaking
- mix mince beef with rice and add a teaspoon of salt and pepper
- place a tiny bit of the stuffing on each vine leave and roll up really tighly. it should be the length and width of your pinky finger
- repeat for all vine leaves. this may take you 4 hours to do.
- freeze over night
- the afternoon before you wish to serve place the lamb chunks in a big pot and add water enough to cover. allow to boil. pour the water out and wash the chunks with clean water. reason you do this is to wash the fat out of the meat. place back into the pot so that it covers the bottom of the potm sprinkle the meat with a decent amount of salt and pepper.
- place the frozen stuffed vine leaves ontop of the meat.
- pour in all the lemon juice. add water to cover the rest of the vine leaves. The water level should be up to the second layer from the top
- bring to boil and allow to cook on high for 10 minutes
- reduce heat and cook overnight. it takes about 12 hours on the stove
- serve with mint and shallots and lebanese bread
This is an Arabic stuffed vine leaf recipe, handed down by my grandmother from Aleppo, Syria. The stuffing is a little labour-intensive, but it's worth it. Mix together the cumin, paprika, and ground cinnamon and add half of this spice mix to the pan, along with the onions. Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. You can halve the amount of the ingredients to make less stuffed.
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