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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, wara aneb (stuffed vine leaves with lamb chunks). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

These Lebanese Stuffed Grape Leaves are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish! I may not have learned to cook until after I was married, but I learned to stuff and roll grape leaves Use a non-stick skillet to brown the ground beef (or lamb if you prefer). Yotam Ottolenghi's stuffed vine leaves with liver and apple: An unusual and refreshing take on the dolma.

wara aneb (stuffed vine leaves with lamb chunks) is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. wara aneb (stuffed vine leaves with lamb chunks) is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook wara aneb (stuffed vine leaves with lamb chunks) using 6 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make wara aneb (stuffed vine leaves with lamb chunks):
  1. Make ready 2 kg vine leaves
  2. Make ready 25 lemons (freshly squeezed)
  3. Get 4 cup rinsed out rice
  4. Take 1 salt and pepper
  5. Prepare 3 kg mince beef meat
  6. Take 2 kg lamb chunks

I like food, most of what I cook or eat somewhere else. Stuffed vine leaves is a dish that has many names - Dolma, Tolma, Dolmades, Mahshi, Yaprak, Sarma, Warak enab… If you want you can also stuff the leaves with a mixture of cooked mince meat and rice, and add in other ingredients such as garlic, feta cheese or tomato paste. To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems.

Steps to make wara aneb (stuffed vine leaves with lamb chunks):
  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

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. Dolma is the general game given to the family of stuffed vegetable dishes in the Eastern Mediterranean. Grape or cabbages leaves wrapped around vegetables or meat can be called either sarma or the more general, dolma. This Mediterranean classic dating back to the days of.

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