Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, stuffed vine leaves with olive oil - warak 3enab bi zeit. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Warak Inab Bil Zeit - ورق عنب بالزيت ورق عنب، أرز، بقدونس، بندورة، نعناع، زيت زيتون، و الليمون Vine Leaves stuffed with Rice, Parsley, Tomatoes, Mint, Olive Oil & Lemon Juice. Следующее. Dolmades (stuffed vine leaves with minced pork) - stavros' kitchen - cypriot cuisine. Stuffed vine leaves is a dish that has many names - Dolma, Tolma, Dolmades, Mahshi, Yaprak, Sarma, Warak enab… Place seam-side down on a plate.
Stuffed vine leaves with olive oil - warak 3enab bi zeit is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Stuffed vine leaves with olive oil - warak 3enab bi zeit is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first 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:
- Make ready 1 kg vine leaves, with the stems removed
- Make ready 4 potatoes, peeled and cut into thick slices
- Get 1 tablespoon olive oil
- Prepare - For the stuffing:
- Get 1 1/2 cups white rice, washed and soaked in warm water for 30 min
- Get 3 medium onions, finely chopped
- Get 3 medium tomatoes, peeled and finely chopped
- Get 2 bunches fresh parsley, chopped
- Make ready 1 bunch mint leaves, chopped
- Make ready 8 tablespoons lemon juice
- Prepare 3/4 cup olive oil
- Get 1 teaspoon salt
- Make ready 1/2 teaspoon pepper
Odysea stuffed vine leaves, a traditional Greek appetiser of tender vine leaves wrapped around a savoury rice and onion filling, with raisins, pine nuts and herbs in extra virgin olive oil. Rolled by hand to ensure the filling is perfectly encased within the leaf. Warak enab or waraq inab is simply vine leaves stuffed with minced meat, rice and spices. Community content is available under CC-BY-SA unless otherwise noted.
Steps 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.
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. Place tough or broken leaves in the base of a large saucepan, reserving smaller, tender leaves for rolling. Scatter lamb over unstuffed vine leaves in pan, then layer stuffed vine leaves snugly on top. Place an upturned plate over vine leaves to prevent rolls unravelling. Greek Dolmades - Stuffed Grape Vine Leaves by Greek chef Akis Petretzikis.
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