Stuffed Grape Leaves, Egyptian Style (Warq Enab)

Grape leaves stuffed with rice are popular inch Middle East. This recipe is for an Egyptian variety.

• 1 cup uncooked traditional white rice
• 2 large tomatoes, chopped
• 1 medium onion, chopped
• 1/4 cup parsley, chopped
• 1 tablespoon vegetable oil
• Juice of 1 lemon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon allspice
• One 16 ounce jar of grape leaves
• 1 cup tomato sauce
• 2 cups water
• 4 - 5 large carrots, thickly sliced

METHOD

In a large bowl, combine rice, tomatoes, onion, parsley, oil, lemon juice and spices. Mix well to combine and set aside.

Remove grape leaves from jar, open, and rinse under running water. Place grape leaves with rough side up, one at a time, on a large, flat plate. Place leaves so pointed part faces away from you and flatter edges (stem end) are toward you.

Put 1 teaspoon rice mixture on bottom of leaf, close to stem. Shape it to cover lengthwise.

Roll flat edges near stem upwards, tucking them slightly under filling. Apply pressure to keep leaves rolled tightly, and tuck one side at a time of the two parts of the leaf pointing outwards. When securely in place, roll upwards, maintaining pressure to keep leaf tight.

Cook sliced carrots in water until tender. Cover the bottom layer of a large pot with carrots. Layer stuffed leaves above carrots, putting them tight together so they don't open during cooking. Each layer should go in different directions across the pot.

Pour tomato sauce and water over all. Over a high flame, bring sauce to a boil. Reduce heat to medium, and place a flat plate (glass or stoneware) upside down over top layer of leaves. Press plate down as hard as possible. Leave plate in place during cooking.

Cover pot, and cook for 40-45 minutes. Check one leaf to see if rice has cooked fully. Serve warm.

Recipe from www.inmamaskitchen.com

Contributor: Elinoar Moore

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