In this comprehensive video, we will take you through the step-by-step process of making traditional Warak Enab. This popular Middle Eastern dish is a staple in many Lebanese and Syrian households. We’ll cover everything from preparing the ingredients to assembling and serving the final product. Whether you’re a seasoned chef or a beginner in the kitchen, this guide will walk you through the entire process with ease.
Warak Enab recipe, how to make Warak Enab, Middle Eastern cuisine, Lebanese food, Syrian cooking, stuffed grape leaves, Warq enab, grape leaf rolls, Arabic recipes, traditional dishes
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Welcome to Sweet Life Beat Life. We hope this video helps. In this video, I will show how to make Warak and AB. We’ll begin by selecting the freshest grape leaves, ensuring they are tender and vibrant. Then, we’ll prepare a rich aromatic filling using a blend of rice, ground meat, and a medley of traditional spices. Next, I’ll guide you through the art of rolling each leaf into a perfect compact cylinder. Finally, we’ll explore the gentle simmering process that transforms these ingredients into a truly exquisite dish. Let’s dive into creating the heart of our Warak and the filling. Start by thoroughly rinsing about two cups of short grain rice until the water runs completely clear. Then, in a large bowl, combine one pound of your preferred ground meat, either lamb or beef, with the prepared rice. Incorporate 1/4 cup of finely chopped fresh parsley and two small diced tomatoes. Finally, season this mixture generously with one teaspoon of salt, half a teaspoon of black pepper, and a fragrant pinch of allspice for that authentic taste. Now, for the delicate art of rolling, take a single grape leaf and lay it flat on a clean surface, ensuring the shiny side faces down and the stem end points towards you. Place approximately 1 tsp of the prepared filling near the base of the leaf. Carefully fold the bottom edge of the leaf up and over the filling. Next, fold in both the left and right sides towards the center. Finally, roll the leaf tightly from the bottom all the way to the top, creating a compact uniform cylinder. With all your warak and ab rolled, it’s time for the final crucial step, cooking. Carefully arrange the rolled grape leaves snugly in layers within a large heavybottomed pot. Pour over them a liquid mixture consisting of three cups of water, 1/4 cup of fresh lemon juice, and 2 tablespoons of olive oil. To keep the leaves submerged and prevent unrolling, place a heat proof plate directly on top. Simmer on low heat for approximately 2 hours or until the leaves are wonderfully tender and the rice is perfectly cooked. Thanks for watching. Consider subscribing if we helped
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