morsels45

morsels45 said

Warak enab

Vine leaves rolled around rice and herbs, eaten cold with lemon.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make warak enab

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Rolled properly

90 minutes · serves 6 · Hard

What you need

  • 1 jar vine leaves
  • 300g short grain rice
  • 3 tomatoes, diced small
  • 1 onion, diced small
  • A bunch of parsley and mint
  • 2 lemons
  • 120ml olive oil

What you do

  1. 1Rinse the leaves well and pat them dry. Line the bottom of a heavy pan with the torn ones.
  2. 2Mix the rice raw with the tomato, onion, herbs, half the oil, salt and the juice of one lemon.
  3. 3A teaspoon of filling per leaf, veined side up, sides folded in, rolled tight but not hard — the rice has to swell.
  4. 4Pack them in layers, seam down. Sit a plate on top to hold them under.
  5. 5Add water to just cover, the rest of the oil and lemon, and simmer on the lowest heat for 50 minutes.
  6. 6Cool in the pan. They are a cold dish.

Lazy, in a dish

45 minutes · serves 4 · Easy

What you need

  • Vine leaves
  • 200g rice
  • Tomato, onion, herbs
  • Lemon
  • Olive oil

What you do

  1. 1Mix the filling as above, adding 250ml water.
  2. 2Layer leaves and filling in an oiled dish, finishing with leaves.
  3. 3Cover tightly with foil and bake at 180C for 40 minutes. Cool before cutting.