Warak Enab (Stuffed Grape Leaves with Meat)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the filling by combining the short grain rice, ground beef, ground lamb, filling salt, filling black pepper, and allspice in a large bowl.

   Ca. 10 min.

   Kokkens note: Mix gently to avoid overworking the meat.

2. 2

   Lay a grape leaf flat on a clean surface, shiny side down, with the stem end facing you.

   Kokkens note: If the leaf is very large, you can tear it in half.

3. 3

   Place about one tablespoon of the filling mixture near the stem end of the leaf.

   Kokkens note: Do not overfill, as the rice will expand during cooking.

4. 4

   Fold the bottom edge of the leaf over the filling, then fold in the sides.

5. 5

   Roll the leaf tightly from the bottom up to create a compact cylinder.

   Ca. 40 min.

   Kokkens note: Ensure the rolls are firm so the filling doesn't escape.

6. 6

   Repeat the rolling process with the remaining grape leaves and filling.

7. 7

   Season the beef ribs with base salt and base black pepper.

   Ca. 5 min.

8. 8

   Arrange the seasoned beef ribs at the bottom of a large heavy-bottomed pot or Dutch oven.

   Kokkens note: This helps prevent the grape leaves from scorching and adds flavor.

9. 9

   Tightly layer the rolled grape leaves on top of the ribs in concentric circles.

   Ca. 5 min.

   Kokkens note: Keep them snug to prevent unraveling during cooking.

10. 10

    Mix the lemon juice, minced garlic, and water in a bowl.

    Ca. 2 min.

11. 11

    Pour the liquid mixture over the grape leaves in the pot.

    Kokkens note: The liquid should just cover the top layer of grape leaves.

12. 12

    Place a heat-proof plate directly on top of the grape leaves to keep them submerged during cooking.

13. 13

    Bring the liquid to a boil over medium-high heat, then reduce the heat to low.

    Ca. 10 min.

14. 14

    Cover the pot and simmer for 1.5 to 2 hours, or until the grape leaves are very tender and the rice is cooked through.

    Ca. 2 t.

    Kokkens note: Check the liquid level periodically and add more hot water if needed to keep the leaves submerged.

15. 15

    Carefully remove the plate and let the pot rest for 10 minutes before serving.

    Ca. 10 min.

    Kokkens note: This allows the flavors to meld and makes them easier to handle.

16. 16

    To serve, invert the pot onto a large serving platter, allowing the ribs to fall on top of the grape leaves.

    Kokkens note: Serve warm with extra lemon wedges if desired.