Also known as Wara Enab, it is an Arabic popular dish of Lebanese origin. The plate is composed by vine leaves stuffed with rice, principally.
- 500g vine leaves fresh or a packet of vine leaves kept in salted water.
- 1 1/2 cup rice washed.
- 1 cup parsley chopped.
- 1/2 cup mint leaves chopped.
- 4 small tomatoes chopped.
- 4 spring onions chopped with their greens.
- 1/2 cup olive oil.
- 3/4 cup lemon juice.
- 2 potatoes sliced.
- Salt and pepper to taste.
Dip the vine leaves in boiling water for 1 minute, remove and put aside. Then, mix the rice with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper. Open the vine leaves on a board one at a time. Put 1 tablespoon of the mixture on each, fold in 2 sides then roll as a small cigar. Repeat until finish all the leaves or the stuffing.
Place the sliced potatoes in the bottom of a saucepan, then put the stuffed leaves on top, cover with water. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening. Cook on slow heat for about 1 hour when the leaves are well cooked. Serve cold.