🌿 Get ready to elevate your culinary skills with a Lebanese classic! Join me, Jenny from Jenny’s Travelling Spoon, as I delve into making perfectly stuffed grape leaves with savoury meat filling. In this step-by-step tutorial, I’ll guide you through the authentic recipe passed down through generations in my family.
🍇 Stuffed Grape Leaves, also known as “Warak Enab,” embody Lebanese hospitality and flavour. I’ll use a delightful blend of ground meat, rice, and a symphony of Middle Eastern spices to create these little parcels of deliciousness.
👩🍳 Together, we’ll explore the secrets to preparing tender grape leaves, crafting the perfect meat filling, and achieving that harmonious balance of flavours. From rolling techniques to cooking tips, come learn with me.
📝 Ingredients:
Grape leaves (fresh or preserved)
Ground meat (beef or lamb)
Rice
Lemon juice
Garlic
Spices
🔥 Let’s turn up the heat in the kitchen and bring a taste of Lebanon to your home! Follow along, and don’t forget to share your culinary creations with me in the comments below.
🍽️ If you enjoyed this Lebanese recipe tutorial, please show me some love by giving the video a thumbs up, subscribe to Jenny’s Travelling Spoon for more delicious recipes, and hit the notification bell to stay updated on my culinary adventures.
#LebaneseCuisine #WarakEnab #JennysTravellingSpoon #CookingTutorial
Hello and welcome back to my channel I’m sharing with you a step-by-step guide on how to make one of my favorite Lebanese recipes called Mas which in Arabic means stuffed Vine leaves this may look like the Turkish or Greek doares but differs as it has spices and is served warm with
A cool dollop of natural yogurt this is another family recipe and I’ve noticed that we make it a little bit differently from how seen on various YouTube videos there is another version of this which is a really tasty vegetarian version which I’ll have up on my channel soon if
You want to check it out now let’s get started on the recipe the star of this dish is the vine leaves I’m going to be using these delicious BR Vine leaves sometimes be a little bit too salty I gently unwind them from the roll and rinse them under cold water the
Jar Vines can be found in Middle Eastern grocery stores this jar was purchased at my local green grosser but you can also find them online if they’re not available in your area you can also use freshly picked Vine leaves you just need to heat up some water and blanch them to
Get them to soften so that they’re easily flexible and foldable when I was little we used to have two Great Vines and we made this dish very often in the spring and the summer I will leave them to soak in the water for a while to get rid of the excess
Salt I now prepare the stuffing for the water anob starting with 125 G of minced meat beef or lamb Browning off the meat in and adding in 3/4 of a cup of washed rice I use basmati rice but you can also use a short or medium grain rice if
That’s your choice now to add in the seasoning which is half a teaspoon of cumin half a teaspoon of cinnamon 1/4 teaspoon of black pepper 1/4 teaspoon of white pepper 1/4 teaspoon of garam masala and a e/ of a teaspoon of cayenne pepper I do like a bit of heat in my
Food so you may want to reduce the amount of pepper in the recipe I also add in a/4 teaspoon of salt now I’m doing a final rinse of the grape vine leaves I place them in a pasta strainer to allow them to drain off off camera
I’ve sorted all the vine leaves and cut out any of the stems so they’re ready to be stuffed I line the bottom of the sauce bin with the vine leaves that are not suitable as they have tears or are not big enough to stuff this layer will
Prevent the vine leaves on the bottom from being burnt traditionally the bottom of the saucepan is filled with lamb or steak cutlets which which is what we do on special occasions so it looks extra good I start by laying the vine leaf so that the plant veins are facing
Upwards and I grab about a tablespoon of the stuffing putting it into a line at the base of the leaf next I tuck in both sides of the leaf and roll it into a pipe shape then fold the ends tightly at the top of the leaf sometimes the leaf is not wide
Enough at the base so I’ll use a smaller leaf and wrap it as I did the other one please consider subscribing and hitting that notification Bell so you don’t miss out on any of the new videos I have coming out the water end up are lined up
In a circular fashion end to end until all of the vine leaves are in the pot I like to cover them with the broken Vine leaves to ensure that they don’t move I’m making a small batch for you guys smaller than I would normally make and because I don’t have a small enough
Plate I’m going to be using these bamboo skewers to secure them now I’m adding in about 500 M of water so that it just covers the water anab then I place a small plate to weigh them down so they don’t move while they’re cooking it is important to leave
About 10 C M of room at the top of the sauce bin to allow for the rice to cook and expand the water anab will cook on high for about 20 minutes before it’s turned down to a simmer the next part will depend on the rice used on average it will take about
45 minutes to an hour on a simmer to cook them through I check the progress periodically and will’ll add more more water so that the bottom doesn’t dry out and burn you’ll know when the water anab is done as the leaves will change color and the rice will
Expand this is about the time when I’ll add the juice of two lemons and about six cloves of crushed garlic and a little bit more water and allow them to cook for another 10 minutes I’ve allowed the vine leaves to cool down and have removed the top
Layer now with a large plate underneath I quickly flip the sauce spin over in one motion and remove the covering Vine leaves and it’s now ready to serve up now how good does that look and it will really impress your dinner guest it is best enjoyed served warm with a natural
Yogurt as a dip this recipe will keep in the fridge but goes very quickly in my household as people can’t stop eating them up you can also freeze them in snack loock bags and then take out the bag when you can’t be bothered cooking
And he it up in the microwave or on the stove top if you have any questions or suggestions I’m happy to hear it in the comments section I hope you have a go at making this recipe and I’d love to hear how you went with it don’t forget to
Leave a like or a comment and subscribe subcribe if you haven’t yet happy cooking and thank you for watching see you for the next video