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Warak Enab Bi-Zayt (Stuffed Grape Vine Leaves in Oil)

 

INGREDIENTS:

500 g (16 oz) grape vine leaves
4 cups (4 bunches) finely chopped fresh parsley
cup finely chopped fresh mint
cup short grain rice
1 kg (32 oz) finely chopped tomatoes
1 tspn salt
a dash of allspice
1 cup olive oil and vegetable oil mixture
2 medium onions, finely chopped
3 cups water
2 medium potatoes, peeled and sliced into rounds
cup lemon juice
1 tspn pomegranate thickened juice (optional)
a dash of ground cinnamon
a dash of ground white pepper



PREPARATION:

Filling: Rub onions with salt. Mix rice with onion, mint, tomato and parsley. Stir in quantity of lemon juice, quantity of olive oil, salt, and spices.
Snip off vine leaves stems if necessary. Rinse in cold water and blanch in boiling water for 2 minutes in 3 or 4 lots. Remove with slotted spoon and place in cold water.
Place a vine leaf shiny side down on work surface. Place about a tbls of stuffing
near stem end. Fold end and sides over stuffing and roll up firmly. Repeat the same process with remaining leaves.
Place cup oil in a heavy pan line base of the heavy pan with potato rounds and pack vine leaves rolls close together in layers.
Invert a heavy plate on top to keep rolls in shape during cooking.
Add cup lemon juice , pomegranate juice, fillings stock and 3 cups water. Cover, bring to a boil over moderate heat. Reduce heat and let simmer for one hour or until tender.
Serve cold, garnished with potato slices.

 

 

 
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