Warak enab mahshi recipe - dawali recipe - stuffed vine leave with lamb - طريقة عمل محشي ورق عنب

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground lamb

Ground turkey reduces fat content while maintaining flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

dried raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried apricots are often more affordable and add a sweet touch.

Wash and soak the rice for 30-50 minutes until it turns white.

Place rice in a large bowl and add the tomato, onion, parsley, mint, minced meat, spices, olive oil, and lemon juice; stir to incorporate.

Place the vine leaves in a bowl of hot water for 1-2 minutes until they change color; drain and separate gently.

Stuff the vine leaves by placing a leaf with the tip pointing upwards, placing a teaspoon of the rice stuffing in the center, and rolling from the bottom upwards until finished.

Pre-fry the lamb chunks in a little olive oil, seasoning with salt and black pepper.

Layer sliced onion and potatoes in the pot, add garlic, and place the rolled vine leaves on top.

Drizzle olive oil over the top, add garlic and lemon juice, and pour boiling water until it just covers the top layer of vine leaves; adjust with salt.

Place a plate on top to prevent floating, cover the pot with a lid, bring to a boil, then reduce heat to low and simmer for 4-5 hours.

Once cooked, flip the vine leaves onto a serving plate carefully and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens