Warak Enab (stuffed grape leaves)

Makes about 20

Ingredients:
1 jar grape leaves in vinegar brine, drained (about 20-540 leaves)


For filling:
3/4 cups rice
1 tomatoes, chopped
3 green onions, chopped
¼ cup chopped parsley
1 Tbsp chopped mint
1/4 cup olive oil
salt & pepper


For cooking:
1 potatoes, sliced
2 large tomatoes, chopped
1/3 cup olive oil
1/3 cup lemon juice
salt & pepper


Optional Accompaniments:
Olives (black or green)
sliced tomatoes

Method:

Filling: mix together rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper.

Wiggle those stubborn grape leaves out of the jar and begin wrapping them up. To do so, place leaf backside up and place a small spoonful of filling by the stem end.

Begin to roll the leaf from the stem end. After about one roll, fold the left and right sides in and continue rolling

You don’t need to make them super tight because the rice needs room to expand as it absorbs the liquid.

Add potato slices to bottom of pot. Then add the grape leaves. Stack them tightly together, making one neat layer on top of another.

Next, top with tomato slices. Pour on the olive oil and any juices at the bottom of the bowl that held the rice.

Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid. Simmer gently for about one hour. This will allow the potatoes at the bottom of the pot to get a nice crust.

Then add the lemon juice and cook an additional hour (or to taste)… you’re looking for the rice to be tender inside of the grape leaves… (cut one open to check). It could take much longer than one hour so keep on cooking if the rice isn’t tender.

Arrange them on a plate and pile some of the lemony potatoes in the center. Garnish with the cooked and sliced tomatoes, as well as a few olives.