STUFFED GRAPE LEAVES / WARAK ENAB (QATAR)

Stuffed Grape Leaves / Warak Enab (Qatar) image

A yummy Middle Eastern recipe. A perfectly stuffed Arabian grape leaf is a thing of beauty, and this version can be found throughout the Gulf. After slowly simmering in a bath of olive oil and lemon juice, they are plump, tart and silky rich. Inside is a glory of rice, laced with fresh mint and parsley, and a smattering of tomatoes and green onion. Ask anyone in Qatar - stuffed grape leaves must be made with loving hands, not purchased. So here ya go! Qatar is bordered by Saudia Arabia and the Persian gulf. From Global Table Adventures.

Provided by Sharon123

Categories Rice

Time 2h40m

Yield 40-50 stuffed grape leaves

Number Of Ingredients 15

Ingredients

40 -50 grape leaves (1 jar grape leaves in vinegar brine, drained)
1 1/2 cups rice
2 tomatoes, chopped
5 green onions, chopped
1/2 cup parsley, chopped
2 tablespoons mint, chopped
1/2 cup olive oil
salt & pepper
2 potatoes, sliced
2 -3 large tomatoes, chopped
3/4 cup olive oil
3/4 cup lemon juice
salt & pepper
olive (black or green)
tomatoes, sliced

Steps:

For the filling, mix together a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper.
Most recipes have you cook the rice ahead of time, but I found some that use raw rice and I love how it eliminates several steps and dirty dishes.
Now all you need to do is 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 in the left and right sides.
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.
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.
Add the lemon juice and cook an additional hour (or to taste).You are looking for the rice to be tender inside of the grape leaves. Cut one open to check.
I've seen several recipes that cook them for upwards of three hours, so don't despair if yours needs longer.
Arrange them on a plate.
Pile some of the lemony potatoes in the center.
Garnish with the cooked and sliced tomatoes, as well as a few olives.