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Here are the ingridients that are needed to make a heavenly wara aneb (stuffed vine leaves with lamb chunks):
- Use 2 kg of vine leaves.
- Provide 25 of lemons (freshly squeezed).
- Take 4 cup of rinsed out rice.
- Prepare 1 of salt and pepper.
- You need 3 kg of mince beef meat.
- Get 2 kg of lamb chunks.
Done with the ingridients? Here are the instructions on serving wara aneb (stuffed vine leaves with lamb chunks):
- be patient lol this will take a while.
- start 3 days before you plan to serve.
- wash out vine leaves and add to boiling water. you want to soften the leaves to roll but not too much as to prevent breaking.
- mix mince beef with rice and add a teaspoon of salt and pepper.
- place a tiny bit of the stuffing on each vine leave and roll up really tighly. it should be the length and width of your pinky finger.
- repeat for all vine leaves. this may take you 4 hours to do..
- freeze over night.
- the afternoon before you wish to serve place the lamb chunks in a big pot and add water enough to cover. allow to boil. pour the water out and wash the chunks with clean water. reason you do this is to wash the fat out of the meat. place back into the pot so that it covers the bottom of the potm sprinkle the meat with a decent amount of salt and pepper..
- place the frozen stuffed vine leaves ontop of the meat..
- pour in all the lemon juice. add water to cover the rest of the vine leaves. The water level should be up to the second layer from the top.
- bring to boil and allow to cook on high for 10 minutes.
- reduce heat and cook overnight. it takes about 12 hours on the stove.
- serve with mint and shallots and lebanese bread.
Yotam Ottolenghi's stuffed vine leaves with liver and apple: An unusual and refreshing take on the dolma. Photograph: Colin Campbell for the Guardian. Repeat with remaining leaves and filling. Wipe clean the sauté pan and arrange the stuffed leaves inside, close together and in one or two neat. This is an Arabic stuffed vine leaf recipe, handed down by my grandmother from Aleppo, Syria.
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