Warak Einab (Stuffed Vine Leaves

By ali eletre

  • 2 medium onions, finely chopped

  • 2 carrots, grated

  • 5 tomatoes, peeled and diced

  • 2 cups rice

  • 1/2 cup parsley, finely chopped

  • 1 tablespoon fresh dill, finely chopped

  • 1 tablespoon fresh coriander, finely chopped

  • salt and freshly ground white pepper, to taste

  • 2 tablespoons lemon juice

  • 1/2 cup sunflower oil

  • 1 pound vine leaves

  1. Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly.

  2. Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter.

Nutritional Facts