Best 3 Stuffed Grape Leaves Warak Enab Qatar Recipes

STUFFED GRAPE LEAVES

Steps:

• Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
• While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
• Heat the oven to 350 degrees F.
• Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.

STUFFED GRAPE LEAVES / WARAK ENAB (QATAR)

Steps:

• For the filling, mix together a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper.
• Most recipes have you cook the rice ahead of time, but I found some that use raw rice and I love how it eliminates several steps and dirty dishes.
• Now all you need to do is wiggle those stubborn grape leaves out of the jar and begin wrapping them up.
• To do so, place leaf backside up and place a small spoonful of filling by the stem end.
• Begin to roll the leaf from the stem end. After about one roll, fold in the left and right sides.
• Continue rolling. You don't need to make them super tight because the rice needs room to expand as it absorbs the liquid.
• Add potato slices to bottom of pot.
• Add the grape leaves. Stack them tightly together, making one neat layer on top of another.
• Next, top with tomato slices.
• Pour on the olive oil and any juices at the bottom of the bowl that held the rice.
• Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid.
• Simmer gently for about one hour.
• This will allow the potatoes at the bottom of the pot to get a nice crust.
• Add the lemon juice and cook an additional hour (or to taste).You are looking for the rice to be tender inside of the grape leaves. Cut one open to check.
• I've seen several recipes that cook them for upwards of three hours, so don't despair if yours needs longer.
• Arrange them on a plate.
• Pile some of the lemony potatoes in the center.
• Garnish with the cooked and sliced tomatoes, as well as a few olives.

LEBANESE STUFFED GRAPE LEAVES

Steps:

• In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.
• Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.
• Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.
• Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.
• When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.
• Simmer the leaves over low heat for about 2 hours.
• Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic!