Warak Enab (Vine Leaves)
Cuisine: Middle Eastern
  • 300g pickled vine leaves
  • 120g coarsely chopped parsley
  • 60g finely chopped spring onion
  • 170g finely chopped tomato
  • 40g finely chopped mint leaves
  • 100g sliced tomato
  • 100g sliced potato
  • 60g Egyptian rice
  • 60ml olive oil
  • 50ml lemon juice
  • 100g lemon wedges
  • 100g chopped romaine lettuce
  • 10g mint tips
  • 3g cinnamon powder
  • 8g salt
  1. Wash the vine leaves.
  2. Mix all the chopped vegetables together, wash the rice and add to the mixed vegetables.
  3. Add lemon juice, olive oil, cinnamon powder and salt. Then put in a strainer. Keep the
  4. sauce aside.
  5. Flatten the leaves and add the vegetable rice mixture in the centre and then roll it up.
  6. Take a small pot and add the tomato and potato slices at the bottom, arrange the vine leaves parcels on the top, add some romaine lettuce and then add a heavy lid or ceramic plate on top to keep it pressed.
  7. Add the remaining juice from the vegetables and bring to a boil. Then turn down the heat and simmer for one and a half hours. Let it cool completely.
  8. Take a serving plate put the chopped lettuce in the bottom and arrange the parcels on the top. Garnish it with tomato and lemon wedges and mint tips.
Recipe by Voyageur Chic at http://voyageurchic.com/uae-ramadan-recipe-series-executive-chef-hassan-abdallah-of-raffles-dubai-shows-us-how-to-make-three-impressive-middle-eastern-dishes-for-iftar/