WARAH ENAB – Egyptian STUFFED GRAPE LEAVES xp

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WARAH ENAB – Egyptian STUFFED GRAPE LEAVES

1 cup uncooked basmati brown or traditional white rice (traditionally prepared

with white)

2 large tomatoes, chopped

1 medium onion, chopped

1/4 cup chopped parsley

1 Tablespoon vegetable oil

Juice of 1 lemon

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon allspice

One 16 oz jar of grape leaves

1 cup tomato sauce

2 cups water

Round sliced carrots, frozen or fresh (enough to cover the bottom of a 3 quart

pot, approximately 15 carrot slices, depending on their size)

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Mix all ingredients except grape leaves, tomato sauce, water, and carrots in a

bowl.

 

Remove grape leaves from jar, unfold, and rinse with water. Place grape leaves

with the rough side up, one at a time, on a large, flat plate. Be sure that the

pointy parts of the leaf are directed away from you and the flatter edges and

stem are towards you.

 

Place one teaspoon of the mixture on the bottom of the leaf, near the stem, and

arrange it lengthwise using your fingers. First roll the flat edges near the

stem upwards and tuck them slightly under the filling. Then applying pressure to

keep the leaves rolled tightly, tuck one side at a time of the two parts of the

leaf pointing outwards. Now, roll the rest of the way upwards still applying

pressure to keep the leaf tight.

 

Cook sliced carrots in water until tender. Cover the bottom layer of a large pot

with these carrots. Begin layering the stuffed leaves above the carrots and be

sure that they are packed tightly together; otherwise they may fall apart during

cooking. Each layer of leaves should be in varying directions across the pot.

 

Pour the tomato sauce and water over the leaves and bring the sauce to a boil.

Reduce heat to medium, and place a flat plate (glass or stoneware) upside down

over the top layer of leaves, and press down as hard as you can. Leave the plate

in place during cooking. Cover the pot with its cover as well, and cook for

40-45 minutes. Check one leaf to see if rice has cooked fully. Serve warm.

 

Total Calories Per Stuffed Grape Leaf: 27 Fat: 1 gram

(Makes about 40 leaves)

MC format by Chupa Babi: 01.15.06

Source: Tasty Vegetarian Recipes from <?xml:namespace prefix = st1 ns =

" urn:schemas-microsoft-com:office:smarttags " />Egypt

 

Author: This recipe for grape leaves has been passed down through my family.

Ground lamb is the ingredient I've omitted.

 

ChupaNote: Found these very bland. Added: dried cumin, coriander, sea salt, and

dried red pepper flakes to all the goodies in bowl before stuffing. If you have

some zatar, or sumac, gives it nice zing to the tomato sauce. Spicy V8 works

great too.

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