Waraq Enab aka stuffed grape leaves | Shabosphere
Waraq Enab aka stuffed grape leaves ....
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Do you want the recipe of this ??? My friend shared an amazing easy recipe check out the video . It tastes soo good #shabosphere
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This isn’t the arabic restaurant style which is so sour and bitter . My version is spicy and too good wish you guys could taste it.
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Grape leaves are from @alalali_me easily available in all leading supermarkets.
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Ingredients
Onion - 1 chopped
Ginger garlic paste - 1 tbs
Meat -1/2 kg ( more or less according to your requirement)
Rice - 2 cups ( Egyptian rice or else small jeerakashala rice )
Tomato paste - 3 tbs ( or else fresh tomatoes pureed)
Spice mix - mix of red chilly powder, coriander powder , pepper powder turmeric , cumin powder and garam masala
Grape leaves or cabbage leaves - 1 tin ( if cabbage leaves boil and make it soft ) ( If grape leaves I just wash under water need to be extremely careful as leaves are soft )
Maggi cube - 2 nos , make 2 cups of stock by dissolving it in warm water
Parsley - 1 bunch chopped arabic parsley baghdounis
Potatoes - 2 nos cut into thick rings
Green chilly - 4 nos
Olive oil
Method
In a pan add in olive oil and sauté onions and Ginger garlic paste .
Then add in tomato paste , and the spice mix . Add in the meat and washed rice and Arabic parsley . Season it with salt , just mix it all and turn off the flame . You don’t need to cook the rice or meat it will all cook in the stuffed grape leaves .
Now stuff the leaves with the meat and rice filling and roll the leaves.
Layer in a non stick pan or glass pan . Add olive oil first and then fill the base with the potato rings . This is for the leaves not to burn .
Keep the stuffed leaves over the potatoes .
Layer and stack the leaves really close enough .
Pour the Maggi stock or home made chicken stock over the stuffed leaves . Keep a plate on top of the stuffed leaves this is for the steam not to escape out . Then close with a lid and cook for 45 -1 hr. And then serve it warm or cold as you wish .
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