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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make 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 will be really delicious.

These Lebanese Stuffed Grape Leaves are made with a spiced ground beef and rice mixture - a delicious Mediterranean dish! I may not have learned to cook until after I was married, but I learned to stuff and roll grape leaves Use a non-stick skillet to brown the ground beef (or lamb if you prefer). A wide variety of stuffed vine leaves options are available to you, such as preservation process, processing type, and style.

wara aneb (stuffed vine leaves with lamb chunks) is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. wara aneb (stuffed vine leaves with lamb chunks) is something that I’ve loved my whole life.

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

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

Wipe clean the sauté pan and arrange the stuffed leaves inside, close together and in one or two neat. To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems. 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.

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

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. This is an Arabic stuffed vine leaf recipe, handed down by my grandmother from Aleppo, Syria. The stuffing is a little labour-intensive, but it's worth it.

So that’s going to wrap it up with this exceptional food wara aneb (stuffed vine leaves with lamb chunks) recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!