wara aneb (stuffed vine leaves with lamb chunks)
wara aneb (stuffed vine leaves with lamb chunks)

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, wara aneb (stuffed vine leaves with lamb chunks). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

wara aneb (stuffed vine leaves with lamb chunks) is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. wara aneb (stuffed vine leaves with lamb chunks) is something which I have loved my entire life.

If you are not a fan of lamb, you can definitely use beef stew cubes as I have before, with great results. It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water. Stuffed vine leaves without meat are sometimes called yalancı dolma, which means "fake dolma" in Turkish. Vişneli yalancı dolması is a variation of stuffed vine leaves where the rice is seasoned with cinnamon, allspice and mint.

To get started with this particular recipe, we must prepare a few ingredients. You can cook wara aneb (stuffed vine leaves with lamb chunks) using 6 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make wara aneb (stuffed vine leaves with lamb chunks):
  1. Prepare 2 kg vine leaves
  2. Prepare 25 lemons (freshly squeezed)
  3. Make ready 4 cup rinsed out rice
  4. Take 1 salt and pepper
  5. Get 3 kg mince beef meat
  6. Make ready 2 kg lamb chunks

Firm falafel, slightly spicy with chicken and veg samosa, all good for dipping and scooping the houmous tahini, babaganoush and mutabal from the abundant bowls. Caning's totally rolling his eyes in delight at the deliciousness of the wara ainab; fresh, wet, stuffed vine leaves that are slightly pickly with a tinge of cinnamon. I Ate My Way Through is an online food & travel concierge - a resource for those who travel with their appetites first. Egyptians stuff green vegetables with mixtures of rice; wara' enab, for example, is made form boiled grape leaves filled with small amounts of spiced rice with or without ground meat.

Instructions to make wara aneb (stuffed vine leaves with lamb chunks):
  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

I Ate My Way Through is an online food & travel concierge - a resource for those who travel with their appetites first. Egyptians stuff green vegetables with mixtures of rice; wara' enab, for example, is made form boiled grape leaves filled with small amounts of spiced rice with or without ground meat. Westerners often know them by the Greek name of dolmadas or dolmas, but beware ordering them by that name; in Egypt, doma refers to a mixture of stuffed vegetables. Reyash dani (Lamb chops) with a mint yogurt dip. Wara' El Aghnib (stuffed vine leaves) Tabaa Fakha Tazip (fresh fruit plate) Tabaa M'kassarat. raise the heat to medium and cook until the sauce is reduced.

So that is going to wrap it up for this special food wara aneb (stuffed vine leaves with lamb chunks) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!