Monday, February 25, 2008

Fedai's Wara'a Enab Bil Zayt (Stuffed Vine Leaves)

  • 2 jars vine leaves, drained and stems removed
  • 1 medium onion, sliced
  • 1 medium tomato, sliced
  • 1 large potato, sliced
  • 1 lb steak, pounded very thinly, for bottom of pan (optional)
  • Salt
  • pepper
  • 1 large tomato, chopped (for roll layers)


  • 2 cups rice, washed and drained
  • 2 medium onions
  • chopped finely1 cup parsley
  • chopped finely1/4 cup fresh mint
  • chopped finely or 4 tbsp. dried mint
  • 3 medium tomatoes, chopped finely
  • 1/4 cup olive oil1
  • /4 cup lemon juice
  • 2 teas. Salt
  • 1 teas. Black pepper
  • 1 teas. Cinnamon
  • 2 teas. Allspice

To finish:

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1/2 teas.
  • Salt
  • 1 cup water
  1. Put the potatoes on the bottom of the pan in which the vine leaves are to be cooked.
  2. Cover with sliced tomatoes and sliced onion.
  3. Sprinkle with salt.
  4. Season steak, with salt and pepper; and put on top of the sliced onions.
  5. Mix stuffing ingredients very well.
  6. Working with one grape leaf at a time, lay it down with the rough side up and place a teaspoon of stuffing in the center of the leaf.
  7. Roll once, fold in sides and roll tightly.
  8. Repeat with the rest of the grape leaves.
  9. Pack rolls, folded side down, in tight rows and layers, in the pan on top of steak.
  10. Sprinkle each layer with chopped tomatoes and salt.
  11. Take a heatproof plate and put it on top of grape leaves, pressing down.
  12. Mix finished ingredients well, pour over grape leaves.
  13. Cover pan, bring to a boil quickly, turn down heat and simmer until rice is tender and liquid has evaporated.
  14. Let grape leaves cool before inverting on a serving plate.
  15. Garnish with lemon wedges and serve with a bowl of yogurt.




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viagra online said...

yeah right, this is one of those recipes that taste better with some Latin American ingredients, for example my bro is right, onions and peppers from Guatemala.