Warak Inab

Summary

Ingredients

• 1 pack grape leaves
• 2 cup / s rice, raw
• 1 bunch parsley, smooth
• 1 tomato (s)
• 200 g beef or lamb (lean, tender meat)
• 1 bell pepper (s)
• 3 potato (s)
• 5 clove (s) garlic
• oil
• 100 g butter
• Spice mixture (7-Arabic spices, in the Arabic Turkish shop)
• Sumac, available in arab. / Turkish business
• salt and pepper
• 2 onions)

Print Recipe Pin Recipe

Instructions

1. Wash the vine leaves 3 times with lukewarm water as they are very salty.
2. Finely chop the tomato, parsley, 1 onion, paprika and meat and place in a bowl. Add to this: rice, butter (melted), 4 tablespoons oil, 1 teaspoon sumac, 1/2 teaspoon salt, 1 teaspoon pepper and 1 1/2 teaspoons 7-Arabic spices. Mix everything well and pour into the grape leaves with the help of two teaspoons.
3. Put about 1 teaspoon of the filling on the hairy side, bend the right and left sides over the filling and open like a cigar, do not twist too tight as the rice will still swell.
4. Peel and slice the potatoes and 1 onion, just peel the garlic. Place the potato slices on the bottom of a larger pot and place the rolled vine leaves close together over them.
5. Place the garlic, onion slices and the remaining potato slices between the layers of vine leaves, keep layering until everything is used up. Add 1/2 liter of warm water and put on a plate, the latter is important so that the filled vine leaves cannot open. The plate must lie directly on the vine leaves, i.e. be slightly smaller in diameter than the pot.
6. Then heat until the water boils, add butter and simmer for about 20-30 minutes over low heat. Tastes really delicious warm and cooled!
7. A little tip: with two people and with music, rolling up the grape leaves is faster!

Also Like