Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, stuffed vine leaves with olive oil - warak 3enab bi zeit. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
How do I roll warak enab? Flatten out a leaf on a large plate and add a tablespoon of filling. Bring in the sides at each end and roll up.
Stuffed vine leaves with olive oil - warak 3enab bi zeit is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Stuffed vine leaves with olive oil - warak 3enab bi zeit is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have stuffed vine leaves with olive oil - warak 3enab bi zeit using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Stuffed vine leaves with olive oil - warak 3enab bi zeit:
- Prepare 1 kg vine leaves, with the stems removed
- Get 4 potatoes, peeled and cut into thick slices
- Prepare 1 tablespoon olive oil
- Take - For the stuffing:
- Get 1 1/2 cups white rice, washed and soaked in warm water for 30 min
- Take 3 medium onions, finely chopped
- Make ready 3 medium tomatoes, peeled and finely chopped
- Prepare 2 bunches fresh parsley, chopped
- Get 1 bunch mint leaves, chopped
- Take 8 tablespoons lemon juice
- Prepare 3/4 cup olive oil
- Make ready 1 teaspoon salt
- Prepare 1/2 teaspoon pepper
Place an upturned plate over vine leaves to prevent rolls unravelling. By frying them in olive oil first before braising them with spices and tomatoes, they end up with a creamy texture that will fill your mouth with flavor with I usually serve my Loubieh Bi Zeit with pita, but if you make enough to have leftovers(which you by all means should), it's also delicious served over. Stuffed vine leaves with rice and fresh herbs slow cooked in a tangy lemony sauce. Green beans,chopped tomatoes, tomato purée, garlic, vegetable stock, vegetable oil, Middle Eastern spices Sautéed kale in olive oil mixed with fresh lemon juice and topped with caramelized onions.
Instructions to make Stuffed vine leaves with olive oil - warak 3enab bi zeit:
- Drain the rice.
- In a deep bowl, mix all the stuffing ingredients together.
- Place the vine leaves in a pot filled with boiling water for 1 min. Remove from hot water and place under cold water. Strain well and set aside.
- Take one vine leaf and spread it on a flat surface. Place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to wrap. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same procedure with the other vine leaves.
- In a cooking pot, pour 1 tablespoon of olive oil and place the potato slices next to each other at the bottom of the pot. Arrange the vine leaves on top next to each other in layers.
- Cover the vine wrapped leaves with water; up to 2 cm above the top layer. Put on high heat until the water starts boiling. Reduce the heat and add a little salt.
- Place a small plate, face inwards, over the wrapped leaves to weigh them down while cooking.
- Cover the pot and cook on medium heat for 1 hr 30 min or until the leaves are soft and the stuffing is cooked. Remove the dish and leave the vine leave wraps to cool in the pot.
- To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot.
- Serve cold.
Greek Dolmades - Stuffed Grape Vine Leaves by Greek chef Akis Petretzikis. This is an extremely popular, delicious Serve the stuffed vine leaves with yogurt, dill, mint, olive oil and freshly ground pepper. Tender vine leaves from Northern Greece are carefully hand picked during grape harvest, washed, stuffed with rice & spices and then wrapped to Open the packaging and serve the stuffed vine leaves with the olive oil on a plate to enjoy a delicious, vegetarian & healthy light meal or appetizer. Wash the rice, cover with boiling water and leave to Pack the dolmades closely together, seam underneath, in the pan as you go. Squeeze the remaining ½ lemon over the top, splash over the olive oil and water.
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