middle-easternutama· 6 servings
≈357 kkal · P 4.3g · L 2.4g · KH 79.7g (per recipe, TKPI estimate)
Warak Enab (Daun Anggur Isi)
MBG-eligible
Warak Enab (Stuffed Grape Leaves)
Ingredients
- 1 jar (450g) grape leaves in brine, rinsed and blanched
- 500g ground lamb (or beef)
- 1 1/2 cups short-grain rice, rinsed
- 1 large onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh dill, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- Salt and black pepper to taste
- 3 cups water or lamb broth
- 2 slices lemon for weighting
Instructions
- 1Mix ground meat, rice, onion, herbs, olive oil, lemon juice, spices, salt, and pepper in a large bowl until well combined.
- 2Lay a grape leaf shiny-side down, place 1 tablespoon filling near stem end, fold sides over, roll tightly into a cigar shape.
- 3Arrange stuffed leaves seam-side down in a heavy pot, packing tightly in layers.
- 4Place lemon slices on top, add water or broth to cover leaves by 1 cm.
- 5Place a heatproof plate inverted on top to weigh down leaves, cover pot.
- 6Bring to a boil, then reduce to low simmer for 45-50 minutes until rice is cooked and leaves are tender.
- 7Remove from heat, let rest covered for 15 minutes.
- 8Transfer to serving platter, drizzle with olive oil and lemon juice, serve warm or at room temperature.
Source: llm-generated