Warak Enab

Recipe courtesy of Robert and Carolyn Black, Trans World Travel Writers

  • 2.0 medium onions, finely chopped
  • 2.0 carrots, grated
  • 5.0 tomatoes, peeled and diced
  • 2.0 cups rice
  • 0.5 cup parsley, finely chopped
  • 1.0 tablespoon fresh dill, finely chopped
  • 1.0 tablespoon fresh coriander, finely chopped
  • salt, to taste
  • white pepper, freshly ground, to taste
  • 2.0 tablespoons lemon juice
  • 0.5 cups sunflower oil
  • 1.0 pound vine leaves

Mix the vegetables, rice and herbs. Add the lemon juice and some of the oil. With a sharp knife, remove stalks of vine leaves and reserve. Spread each vine leaf on a smooth surface, shiny side facing down. Place a pencil-thin amount of the vegetable mixture in each leaf. Fold in the right and left sides and roll up tightly.

Put the vine stalks in a pot and place the stuffed vine leaves closely packed on top. Cover with salted water and the remaining oil. Cover and simmer gently over a moderate heat for 30 minutes. Remove vine leaves from pot and place on a platter.