wara aneb (stuffed vine leaves with lamb chunks)

Steps Cook Recipes wara aneb (stuffed vine leaves with lamb chunks) using 6 ingredients and 13 steps

wara aneb (stuffed vine leaves with lamb chunks) - Place a small dessert plate on the pot to hold the stuffed veggies in place; mix the olive oil, lemon juice and water and pour over the pot and bring to a gentle simmer. Dolma is a family of stuffed dishes found in the Balkans, South Caucasus, Central Asia and the Middle East. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak (wrap)). Meat dolmas are generally served warm, often with tahini or avgolemono.

In Arabic, we call it "warak enab" which means leaves of grapes, and traditionally it's stuffed with rice and meat or rice and veggies.

While this is the rice and beef version, I also have the vegetarian stuffed grape leaves recipe if you prefer.

You can cook wara aneb (stuffed vine leaves with lamb chunks) using 6 ingredients and 13 steps. Here is how you achieve that.

Ingredients make wara aneb (stuffed vine leaves with lamb chunks)

1. Prepare 2 kg vine leaves.
2. It's 25 lemons (freshly squeezed).
3. It's 4 cup rinsed out rice.
4. You need 1 salt and pepper.
5. Prepare 3 kg mince beef meat.
6. You need 2 kg lamb chunks.

wara aneb (stuffed vine leaves with lamb chunks) instructions

1. be patient lol this will take a while.
2. start 3 days before you plan to serve.
3. 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.
4. mix mince beef with rice and add a teaspoon of salt and pepper.
5. 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.
6. repeat for all vine leaves. this may take you 4 hours to do..
7. freeze over night.
8. 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..
9. place the frozen stuffed vine leaves ontop of the meat..
10. 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.
11. bring to boil and allow to cook on high for 10 minutes.
12. reduce heat and cook overnight. it takes about 12 hours on the stove.
13. serve with mint and shallots and lebanese bread.

wara aneb (stuffed vine leaves with lamb chunks) - Add the freshly squeezed lemon juice and season with remaining half teaspoon of salt. She made graes leaves with meat and rice. She saute the lamb with raw rice and cumin, allspice, salt and pepper. She rolled the mixture in the grape leave. Put hem in a pot to steam with a little water, a lot of garlic and lemon juice. She put a plate inside the pot to put on the grape leaves. The grape leaves were then steamed for about an hour. Thank you and good luck