How To make Stuffed Grape Leaves

HOW TO MAKE STUFFED GRAPE LEAVES | WARAG ENAB ( arabic food )

INGREDIENTS

grape vine leaves
grain rice
onion
olive oil
tomatoes
parsley
coriander
dry mint
pomegranate molasses
black pepper maggi powder
paprika
lemon juice


WARAG ENAB THERE ARE MANY VARIATIONS OF THIS DELICIOUS DISH FROM ALL AROUND THE WORLD,BUT TODAY IM SHARING THE WAY I MAKE THIS RECIPE...I HOPE YOU TRY THIS....


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Lebanese Stuffed Grape Leaves | FeelGoodFoodie

Lamb & Rice Stuffed Grape Leaves - How to Make Dolmas

Learn how to make a Lamb & Rice Stuffed Grape Leaves recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Dolmas recipe!

The BEST Lebanese Stuffed Grape Leaves with MEAT | Everything You Need to Know to Cook it Like a PRO

You will need to have at hand:
- A jar of Grape Leaves
- Half pound ground beef
- A cup and a half of Egyptian Rice
Everything else is already in your pantry.

Cooking time of pot: At least 2 hours (simmering over low heat with the lid on)
Serving size: 4 people (about 70 stuffed grape leaves rolls in total)

Important notes for this recipe:

- When layering the grape leaves: place the rolls in the pot with the seam side down.

- when cooking the pot: Let it simmer over low heat with the lid on for AT LEAST 2 hours. After 2 hours, you can taste it to see if it is soft and to your liking. I honestly leave my pot simmering for 2 and a half or (if i have time) for 3 hours because i like it very tender.

- when seasoning: A 1/2 tsp of salt in water mixture makes it just perfect for my taste.
However, I know some people like it on the saltier side. you can always add another 1/2 tsp if you want it saltier, but its important to be careful and know when to add it (remember the jar already had some salt!), so after 1 hour of cooking, taste the cooking solution to see if it's to your liking. At this point only, you can add more black pepper and salt to taste.

Link to my Lebanese 7 spices recipe:

BEST Lebanese Stuffed Grape Leaves!

These Lebanese Stuffed Grape Leaves (Warak Enab) are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish commonly served as an appetizer!

Here are some other videos you might like:
Vegetarian Stuffed Grape Leaves:
Lebanese Tabbouleh Salad:
Lebanese Kibbeh with Yogurt:

???? STUFFED GRAPE LEAVES INGREDIENTS
2 tablespoons olive oil plus more for drizzling between layers
1 pound ground beef
1/2 teaspoon salt plus more for seasoning layers
2 teaspoons AllSpice
1 1/2 cups short grain rice
1/4 teaspoon cinnamon
1 jar grape leaves about 60-70 in brine
2 medium Yukon gold potatoes sliced
1/4 cup lemon juice

INSTRUCTIONS
Prepare Stuffing (Hashweh)
1. Heat a large pan with olive oil, and cook ground beef until browned. Season with salt and AllSpice.
2. Add uncooked rice to the ground beef, then cinnamon and mix well until everything is incorporated.
3. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap.
4. The trick is to roll it tightly enough so that it doesn't unravel while cooking, but not too tightly since the rice needs room to expand as it cooks.
Grape Leaves Preparation
5. Drain grape vine leaves and soak them in a large bowl of water.
6. Gently separate and wash the leaves individually. Stack them on a plate and set them aside. It is best to cover them with a damp cloth so they don't dry out, until you are ready to start rolling them.
Stuff, Wrap and Cook
7. To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves in a tray.
8. Line the bottom of a large pot with tomatoes and/or potatoes and season with salt and pepper. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
9. Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
10. Add 5-6 cups of boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on Medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
11. Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.

???? INSTRUCTIONS & FULL PRINTABLE RECIPE:


???? PRODUCTS FROM VIDEO (affiliate)
GRAPE LEAVES:
BOWLS:
COOKING PAN:
SINGLE BURNER:
CUTTING BOARD:
KNIVES:
KETTLE:

⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Ingredients you’ll need
0:59 Preparing the beef and rice
1:59 Preparing the grape leaves
3:29 Preparing the cooking pot
5:09 Cooking the stuffed grape leaves
5:28 Finished product
6:03 Taste test

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???? THANK YOU FOR WATCHING!
#grapeleaves #stuffedgrapeleaves #lebanesestuffedgrapeleaves #lebaneserecipe

Lamb Dolmades: Lamb and Rice Stuffed Grape Leaves

ντολμάδες με αρνάκι και ρύζι
Get this recipe on my website:
dimitrasdishes.com/recipes/dolmades-with-lamb-rice-grape-leaves-stuffed-with-lamb-and-rice

Makes 50-60 dolmades:
​16 ounces grape leaves from a jar, rinsed, drained, and stems removed
3/4 cup olive oil
2 pounds ground lamb (or 1 pound ground lamb plus 1 pound ground beef)
1 cup rice, uncooked
1 onion, finely chopped
1 garlic clove, minced
16 ounces water or chicken broth
​2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried crushed oregano
​1 teaspoon salt
​freshly ground pepper to taste
1/2 cup freshly lemon juice

​In a large mixing bowl, combine the ground meat, salt, pepper, herbs and mix well. Add the rice and mix until well combined.
Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.
Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.
​Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand while cooking.
Repeat with all of the remaining grape leaves until your filling is done.
Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.
​Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.
Pour the olive oil and lemon juice over the dolmades.
​Place the remaining reserved small leaves over the dolmades.
Pour the water or chicken stock over the dolmades dolmades.
​Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.
Cover with lid and bring to a boil.
Reduce to simmer and cook about 40-60 minutes or until the rice is tender.
There will still be some liquid in the pot. Allow to cool for at least 30 minutes and the juices will be absorbed.
​Plate and drizzle some olive oil over them. Serve with delicious tzatziki sauce.
​Enjoy!

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