Stuffed vine leaves or “waraa enab” in Arabic is a popular dish around the Mediterranean. In this version of the recipe, bulgur has been used instead of rice as it is very rich in fiber and is produced locally in the Bekaa valley of Lebanon.
Total Servings: 18
Preparation time: 1 hour
One serving: 12 pieces
650 g vine leaves, washed
4 tsp salt
For the stuffing:
1 small onion, peeled and finely chopped
4 small tomatoes, washed and finely chopped
3 ½ cups (140g) parsley, washed and trimmed
15 g fresh mint, washed and finely chopped
3 ½ cups bulgur
2 garlic cloves, finely chopped
¼ cup olive oil
Juice of 2 medium lemons
- Wash the bulgur and leave it aside to dry.
- In a large bowl, mix well all the ingredients of the stuffing with olive oil and lemon juice.
- Clean and cut stems off the vine leaves. Place the fresh leaves in boiling water for 3 minutes until softened.
- Spread each vine leave and fill it with 1 Tbsp of the stuffing. Then roll it in a finger-like shape.
- In a large saucepan, arrange the stuffed vine leaves in layers, then cover them with water and add salt.
- Cook for one hour or until done.