Stuffed Vine Leaves
Snack
Stuffed Vine Leaves (Warak Arish)
recipe by
AMIRA HAMZY // Nuriootpa Chicken Centre
This is a delicious snack that can be prepared a day prior and is best enjoyed with an accompanying dip for added flavour and texture. There’s something exciting, exotic and mysterious about this dish and it really is a snapshot of typical Lebanese cuisine. Savour the long flavour and love every mouthful.
Ingredients
- 200g fresh vine leaves
- 2 generous bunches of parsley, washed and finely chopped
- 2 large brown onions, finely diced
- 1.5 cups of rice – washed and drained
- 1 cup of fresh mint, finely chopped
- 3 fresh diced tomatoes
- 3/4 cup good quality olive oil
- 2 lemons, squeezed
- Pinch of pepper
- 1 tbsp salt
SERVES 10 (
Method
- Blanch the fresh vine leaves in hot water, set aside to cool
- Mix all other ingredients in a large bowl
- Place a full teaspoon of the mixture in the centre of the leave, ensuring the soft side of the leave is facing down. Roll the leave to resemble a spring roll
- Neatly layer the finished product in a wide saucepan
ensuring there are no gaps between each one. - Using the remaining juice from the mixture, place in a pan with 1/2 cup of fresh water.
- Cook on medium heat for approximately 15 minutes or when the water has completely evaporated.
- Cool in the pan.
- Suggested to serve chilled with fresh yoghurt, cucumber, mint and garlic dip
