Levant
Warak enab
Tiny green cigars of lemony rice. Roll one, roll fifty, gossip throughout.
120 minTime
5 gProtein each
mildSpice
Make it your way
Grandma's wayVegetarian, olive oil and lemon, served cool.
The original261kcalsame
5 gproteinsame
5 gfibresame
120minutessame
The original warak enab bi zeit.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Blanch the vine leaves in boiling water for a minute, drain and snip off the stems.
- 2Mix the raw rice with chopped tomato, onion, herbs, half the oil, baharat and salt.
- 3Place a leaf vein side up, add a teaspoon of filling, fold sides in and roll tightly into a finger.
- 4Line a pot with tomato slices, pack the rolls in tightly, pour over the rest of the oil, lemon, molasses and hot water. Weigh down with a plate.
- 5Simmer on low, covered, until the rice is tender and the liquid absorbed. Cool in the pot.
Serve it like this
Turn out onto a platter so the tomato slices sit on top, or line up the rolls in rows. Serve cool with lemon wedges and thick yoghurt.