Stuffed Grape Leaves (Mahshi Waraq Enab)

Ingredients

• Tender grape leaves½ kg
• filling mixture (with rice or minced meat sauce - see Bab Al Lahm recipes)1 cup rice or ¼ kg minced meat sauce
• Ghee2 tbsp
• Watera little
• Lemon juice1 tbsp
• whole or chopped garlic2 cloves
• thinly sliced onion rubbed with salt/pepper, and tomato slices (for the bottom)as needed

Allergens (inferred from ingredient names): milk

Nutrition per serving (modelled estimate, not measured): kcal 230, protein 4, fat 8, carbs 36, fiber 4, sugar 3

Original steps

1. Wash the grape leaves repeatedly in cold water, then spread them out and arrange them.
2. Blanch each batch in boiling water with a pinch of salt, then carefully remove and place in a colander.
3. Trim the stems of the leaves, then lay each leaf flat with the smooth side facing up.
4. Place a small amount of the filling mixture on the leaf and roll it tightly like a finger until the mixture is finished.
5. Line the bottom of the pot with a thin layer of unstuffed grape leaves, along with thinly sliced onions rubbed with salt and pepper, tomato slices, a little chopped garlic, and lemon.
6. Arrange the stuffed leaves neatly in the pot and pour the lemon juice, ghee, and garlic over them.
7. Place the pot over low heat and cover for 3 minutes, then pour in a little broth or salted water and cover until cooked through.
8. Serve with yogurt salad.