Lebanese stuffed Grapeleaves (Warak Enab bel Ziet)
Check all the pictures below!
Recipe (makes 60-80 rolls based on leaf size):
16 oz. grape leaves jar or 2 lbs. Freshly picked grape leaves
2-3 bunches parsley, minced
5 green onions, minced
3 vine tomatoes, petite diced
2 cups short grain white rice
1 tbsp dried mint
4 Lemons, squeezed
1/3 cup olive oil
2 tsp salt
2 cups water
1 tbsp tomato paste
2 large potatoes, diced large
2 vine tomatoes, diced large
1 medium yellow onion, diced large
2 tbsp cooking oil
Directions:
(Note: the mixture for the stuffing is very similar to tabbouleh, instead of bulgur we add rice. So remove parsley stems like the tabbouleh.)
1. Filling: To a bowl, add minced parsley, thinly minced green onions, petite diced tomatoes, short grain rice (washed), dried mint, lemon juiced, olive oil, and salt. Mix well and set aside for 20 min.
2. Prepare your grape leaves: If in a jar, then drain and soak in a bowl with hot water. Let sit for 10 minutes then drain. Make sure to remove the stem if any. If fresh leaves, then remove the stem, and place every 20 leaves in a pot of boiling water then remove and place on a sieve.
3. Using a sieve with a bowl underneath, drain the liquid from the
filling and reserve for the sauce.
4. On a counter top or tray, lay down grape leaves individually. Then place a couple teaspoons of the filling in the center. Bring the sides in, then fold the bottom over it and start rolling tightly like a cigar shape.
The amount of filling/ length/ width depends on the shape of the leaf.
5. In a medium pot, add cooking oil. Peel and slice the potato, tomato, and onion in to large slices to make a base. Place them on the bottom of the pot, leaving no gaps. Place on medium heat and cook for 10 min.
6. Remove from heat, then place the grape leaves tightly above the cooked vegetables in a flat layer and then layer the rest on top.
7. Place a flat plate that cover all the grape leaves and press it down gently, then place a cup with water on top of the plate to weight it down. (This is very important, otherwise the grape leaves will unravel)
8. To the bowl with the reserved liquid, add tomato paste and warm water. Mix them together, and then pour into the pot, let the liquid go down. Bring the pot to a slight boil for 10 minutes, then lower the heat to a simmer, and cook for 2.5 - 3 hrs. Remove cover when cooled.
