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Waraq Enab -- Stuffed Grape Leaves
(Makes about 40 leaves)
This recipe for grape leaves has been
passed down through my family. Ground lamb
is the ingredient I've omitted.
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)
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
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