Yemek Tarifi wara aneb (stuffed vine leaves with lamb chunks) Lezzetli

wara aneb (stuffed vine leaves with lamb chunks) - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this wara aneb (stuffed vine leaves with lamb chunks)! A quick and easy dinner that is ready in under 40 minutes! Be patient lol this will take a while. Big Mo talks us through his very own Egyptian recipe for Stuffed Vine Leaves with the help and guidance of his loving family!! Stuffed vine leaves is a dish that has many names - Dolma, Tolma, Dolmades, Mahshi, Yaprak, Sarma, Warak enab… If you want you can also stuff the leaves with a mixture of cooked mince meat and rice, and add in other ingredients such as garlic, feta cheese or tomato paste. A delicious and impressive summer snack. Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs.

Let me begin by telling you that these stuffed vine leaves, Syrian style, are one of the best meals I have had for years. I like food, most of what I cook or eat somewhere else. Stuffed vine leaves with liver and apple.

You can cook wara aneb (stuffed vine leaves with lamb chunks) with 6 Ingredients and 13 steps. See the following guide!

1. 2 kg vine leaves.
2. 25 lemons (freshly squeezed).
3. 4 cup rinsed out rice.
4. 1 salt and pepper.
5. 3 kg mince beef meat.
6. 2 kg lamb chunks.

An unusual and refreshing take on the dolma. Yotam Ottolenghi's lamb-stuffed aubergine with date syrup and tomato: Intense, sweet-and-sour rolls. Photograph: Colin Campbell for the Guardain. Al'Fez Stuffed Vine Leave. has been added to your Basket.

1. be patient lol this will take a while.
2. start 3 days before you plan to serve.
3. wash out vine leaves and add to boiling water. you want to soften the leaves to roll but not too much as to prevent breaking.
4. mix mince beef with rice and add a teaspoon of salt and pepper.
5. place a tiny bit of the stuffing on each vine leave and roll up really tighly. it should be the length and width of your pinky finger.
6. repeat for all vine leaves. this may take you 4 hours to do..
7. freeze over night.
8. the afternoon before you wish to serve place the lamb chunks in a big pot and add water enough to cover. allow to boil. pour the water out and wash the chunks with clean water. reason you do this is to wash the fat out of the meat. place back into the pot so that it covers the bottom of the potm sprinkle the meat with a decent amount of salt and pepper..
9. place the frozen stuffed vine leaves ontop of the meat..
10. pour in all the lemon juice. add water to cover the rest of the vine leaves. The water level should be up to the second layer from the top.
11. bring to boil and allow to cook on high for 10 minutes.
12. reduce heat and cook overnight. it takes about 12 hours on the stove.
13. serve with mint and shallots and lebanese bread.

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