Grape Leaves in Olive Oil (Warak Enab bi Zeit)

Ingredients

• Pickled grape leaves (warak enab)
• 2 cups Egyptian rice (short-grain rice)
• 1/4 cup fresh mint, chopped (leafy)
• 2 cups parsley, chopped
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tbsp black pepper
• 1 tbsp salt
• 1 cup olive oil
• Juice of 2 lemons
• Chicken bouillon cube
• Carrot and potato slices to place in the bottom of the pot under the grape leaves
• For more of Fatima’s recipes, see this link: Green Hondbeh (Alat)

Method

1. Prepare the filling: mix the washed, drained rice with the chopped vegetables and add only half of the oil.
2. Wash the grape leaves well and soak them for a quarter of an hour in hot water, then drain.
3. Slice the carrots and potatoes as desired, preferably into thin slices, and arrange them in the bottom of the pot.
4. Roll the grape leaves: put about 1 tablespoon of filling inside each leaf, fold in the edges and roll, then arrange the rolls in the pot.
5. Add about 1½ cups of boiling water with a bouillon cube, salt, pepper and the remaining half cup of oil. Distribute these over the grape leaves.
6. Place a glass or earthenware plate on top — slightly smaller than the pot diameter — to press the leaves and prevent them from opening.
7. Put the pot over high heat until the water comes to a boil.
8. Reduce the heat and simmer for one and a half hours until the leaves are tender.
9. Finally, remove the plate and drizzle lemon juice over the surface, then turn off the heat.
10. After turning off the heat, cover the pot so the grape leaves do not darken; do not uncover until serving.
11. Serve the grape leaves in oil hot or cold.
12. Fatima Zahwi Ghamloush
13. For more of Fatima’s delicious recipes follow this link: Green Dandelion - A'lat