Stuffed Grape Leaves (Warak Enab)

Ingredients

• 2 cup sshort grain rice.
• 1 medium yellow onionchopped.
• 1/4 cup olive oildivided.
• 3 tablespoon stomato paste.
• 1can(15 oz) tomato sauce.
• 1 cup parsleychopped.
• 1/2 cup fresh cilantrochopped.
• 1/3 cup dillchopped.
• 1 Tablespoon dry mint.
• 1/2 teaspoon ground black pepper.
• 1/2 teaspoon saltor to taste.
• 1/2 pound half a jar preserved grape leaves.
• \1 1/2 cup warm vegetable stock or water.
• 1 vegetable bouillon
• \1 1/2 Tablespoon lemon juice.
• 1 teaspoon tomato paste.
• 2 tablespoon solive oil.ghee/butter for non vegetarian.

Instructions

1. Rinse your grape leaves quickly with cold water.In a pot over medium high add about 1 ½ liter of water and 1 Tablespoon olive oil and bring to a boil.
2. Divide grape leaves into 4 equal parts, add each part to the boiling water let it boil for 3 4 minutes then take it off the water in a colander then add the next batch.
3. Let the grape leaves cool before handling.
4. In a large pot over medium high heat add the rest of olive oil .
5. Saute onions until translucent, add tomato sauce and paste stirring them together.
6. Add rice, spices and herbs cook for just two minutes. Turn heat off and set aside to cool down.
7. Now the leaves should have cooled. Cut off the stems keeping them aside.

Tips

This is an overview of the ingredients. The full list is in the recipe card below.