Tuesday, February 2, 2010

Lamb Stuffed Vine Leaves (waraq Enab)

Enjoy traditional middle eastern cooking recipes and learn how to make delicious Lamb Stuffed Vine Leaves (Waraq Enab).

Preparation time : 25 minutes
Cooking time : 55 minutes


3 tablespoons olive oil
1 small onion or 100 g, finely chopped
300 g minced lamb
1 clove garlic, crushed
¼ teaspoon ground cinnamon
1 cube MAGGI® Mutton Bouillon, crumbled
¾ cup Egyptian rice or 150 g
1 medium tomato or 150 g, finely chopped
2 tablespoons fresh parsley, finely chopped
3 tablespoons pine seeds, roasted
50 vine leaves
1 cube MAGGI® Mutton Bouillon, dissolved in 2 cups or 500 ml water

  1. Heat the oil in a pan, add onions and cook on medium heat for 3-4 minutes until softened. Add meat, garlic and cinnamon, and cook until the pink color disappears then remove from heat.
  2. Add the crumbled MAGGI Authentic Taste Mutton Stock cube, rice, tomato, parsley, pine seeds and mix well.
  3. To stuff vine leaves: place it on a working board with the dull side and the stem facing you. Place a teaspoon of the stuffing on the lower part of the leaf, fold the outside edges of the leaf towards the center and roll tightly into the shape of a finger.
  4. Line the bottom of a sauce pan with two layers of unstuffed leaves then place the rolled stuffed leaves, alternating the direction of each layer.
  5. Add the dissolved MAGGI Authentic Taste Mutton Stock cube with more water if needed under the top level of the rolls. Place two plates on top to press the vine leaves.
  6. Bring to boil, then lower the heat, cover and simmer for 40-45 minutes until leaves are tender and the rice is cooked.
  7. Serve warm, garnished with lemon slices and sprinkle with their juice.
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