Warak Inab – Stuffed Vine Leaves Recipe

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You can use this expert tutorial to make the BEST dolams or stuffed grape leaves using a flavorful rice and meat mixture with warm spices and a ton of fresh herbs.

Yields1 Serving
Prep Time2 hrsCook Time1 hr 30 minsTotal Time3 hrs 30 mins
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 83 g Grape vine leaves ('Warak Inab' in Arabic)
  Tomatoes
 3 ⅔ Garlic cloves
  Salt
FOR THE CUTLETS
 4 Lamb cutlets
  tsp Salt
  tsp Black pepper
FOR THE STUFFING
 83 g Minced meat (lamb, not lean)
  cup Rice (short grain, e.g. Egyptian)
  tsp Safflower ('Usfur' in Arabic)
 ¼ tsp Salt
  tsp Black pepper
  tbsp Sunflower oil
  cup Water
FOR THE BROTH
  cup Lemon juice
 ¼ tbsp Sunflower oil
  tsp Salt
 Water


1

Bring some water to a boil with a bit of salt. Put a few vine leaves in the boiling water for about a minute, then remove them and put on a sieve. Repeat until all the vine leaves are lightly boiled.

2

To marinate the cutlets, evenly sprinkle the salt and pepper on both sides.

3

Layer the bottom of a pot with the sliced tomato, garlic cloves, and marinated cutlets.

4

For the stuffing, first mix together the rice, safflower (‘usfur’) and water. Then add the minced meat, salt, black pepper, and sunflower oil and mix well.

5

To stuff and roll the vine leaves, start by cutting off the stem.

6

Then cut the vine leaf down the middle of the main stem with the veins facing up. Note: If the leaves are already small, then don’t cut them.

7

Now put some of the stuffing towards the bottom of the leaf and fold the bottom edge over keeping it close to the stuffing but not too tight. Then fold the right and left sides of the leaf towards the center and continue to roll upwards.

8

As you stuff and roll each vine leaf, place them in the pot on top of the cutlets. Press down lightly with the palm of your hand as you layer to make sure they all fit properly, and the top layer is flat.

9

Add the chopped tomato on top of the vine leaves. Evenly pour the sunflower oil on top and sprinkle with some salt. , add all the sunflower oil and sprinkle half the salt. Place a plate on top of the vine leaves and press down lightly. Cover and leave to cook on medium heat for 30 minutes – the vine leaves will release juices and create a broth.

10

Without removing the plate, add the remaining broth ingredients (lemon juice and salt), and enough boiled water to cover the vine leaves. Recover the pot and put the heat on high to bring the broth to a boil, then lower the heat to medium and let it cook for about 90 minutes.

11

Once the vine leaves are cooked, carefully tilt the pot while holding the plate in place to pour out the broth into a bowl (keep the broth aside for when you serve). Then remove the plate and put a large serving plate on the pot. To flip the dish over, hold the pot by the handles with your thumbs on the plate and flip quickly. Then leave to settle for a minute before carefully removing the pot straight upwards.

Ingredients

 83 g Grape vine leaves ('Warak Inab' in Arabic)
  Tomatoes
 3 ⅔ Garlic cloves
  Salt
FOR THE CUTLETS
 4 Lamb cutlets
  tsp Salt
  tsp Black pepper
FOR THE STUFFING
 83 g Minced meat (lamb, not lean)
  cup Rice (short grain, e.g. Egyptian)
  tsp Safflower ('Usfur' in Arabic)
 ¼ tsp Salt
  tsp Black pepper
  tbsp Sunflower oil
  cup Water
FOR THE BROTH
  cup Lemon juice
 ¼ tbsp Sunflower oil
  tsp Salt
 Water

Directions

1

Bring some water to a boil with a bit of salt. Put a few vine leaves in the boiling water for about a minute, then remove them and put on a sieve. Repeat until all the vine leaves are lightly boiled.

2

To marinate the cutlets, evenly sprinkle the salt and pepper on both sides.

3

Layer the bottom of a pot with the sliced tomato, garlic cloves, and marinated cutlets.

4

For the stuffing, first mix together the rice, safflower (‘usfur’) and water. Then add the minced meat, salt, black pepper, and sunflower oil and mix well.

5

To stuff and roll the vine leaves, start by cutting off the stem.

6

Then cut the vine leaf down the middle of the main stem with the veins facing up. Note: If the leaves are already small, then don’t cut them.

7

Now put some of the stuffing towards the bottom of the leaf and fold the bottom edge over keeping it close to the stuffing but not too tight. Then fold the right and left sides of the leaf towards the center and continue to roll upwards.

8

As you stuff and roll each vine leaf, place them in the pot on top of the cutlets. Press down lightly with the palm of your hand as you layer to make sure they all fit properly, and the top layer is flat.

9

Add the chopped tomato on top of the vine leaves. Evenly pour the sunflower oil on top and sprinkle with some salt. , add all the sunflower oil and sprinkle half the salt. Place a plate on top of the vine leaves and press down lightly. Cover and leave to cook on medium heat for 30 minutes – the vine leaves will release juices and create a broth.

10

Without removing the plate, add the remaining broth ingredients (lemon juice and salt), and enough boiled water to cover the vine leaves. Recover the pot and put the heat on high to bring the broth to a boil, then lower the heat to medium and let it cook for about 90 minutes.

11

Once the vine leaves are cooked, carefully tilt the pot while holding the plate in place to pour out the broth into a bowl (keep the broth aside for when you serve). Then remove the plate and put a large serving plate on the pot. To flip the dish over, hold the pot by the handles with your thumbs on the plate and flip quickly. Then leave to settle for a minute before carefully removing the pot straight upwards.

Warak Inab – Stuffed Vine Leaves Recipe

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