Warak enab (grape leaves stuffed with rice and lamb)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 20 | Grape leaves, fresh -- | |
| Canned | ||
| Or bottled | ||
| 1 | cup | Rice |
| 1 | pounds | Chopped lamb |
| 2 | tablespoons | Melted margarine |
| ¼ | teaspoon | Cinnamon |
| 1 | teaspoon | Allspice |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ⅓ | cup | Fresh lemon juice |
Directions
if fresh grape leaves are used, soak them in hot water for 5 minutes.
Squeeze them dry. If canned or bottled leaves are used, soak them over night in cold water to get rid of salt. Squeeze them dry. Soak the rice in water for 10 minutes. Drain well, mix w Cover and cook over low heat 25 minutes, adding the lemon juice for the last 5 minutes of cooking.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
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