TRADITIONAL QATAR DISH: WARAK ENAB/ STUFFED VINE LEAVES
Warak is vine leaves stuffed with beef, vegetables, and spices and is classic Middle Eastern cuisine, and those from Qatar are more than delicious and one of the most popular and consumed in Arab cuisine. Although it is not exactly known Its origin, it is said that it can come from Arab countries, Greece, Azerbaijan, Armenia, Turkey or Iran, this delicious snack has been present in all the ancient kitchens of the Eastern Mediterranean countries since it was spread by the Turks throughout what was his vast Ottoman Empire. One of its best-known variants is the so-called sarma or yaprak dolma (which means stuffed leaf in Turkish). In Arab cuisine, they are usually called warak enab or yabrak and these are the ingredients.
500 gr of ground beef or lamb
60 units of vine leaves
2 beef steaks
1 cup of rice
150 grams of parsley
3 garlic cloves
1 tablespoon black pepper
1 tablespoon mint powder
We are going to finely chop the onions, the parsley, and the garlic cloves.
Place the grape leaves in a container and add boiled water to soften them.
In a container, we place the ground beef or lamb, the rice, and the chopped onion, parsley, and garlic. We also add black pepper, mint powder, salt to taste, and a touch of olive oil.
Place the seasoned meat in the fridge and let it rest for 1 to 2 hours.
To assemble the wraps, we spread the grape leaves on a flat surface, add the meat filling in the center, roll up the two lateral ends, and then from the bottom up in the shape of a tight burrito
In a saucepan, we extend the 2 meat fillets and introduce the rolled vine leaves and water until they are covered.
Place a lid that is smaller than the saucepan, this is an important tip, and press the rolls, letting them cook for approximately 35 minutes until you see that they are cooked.
Remove from heat and serve hot, drizzling plenty of lemon and olive oil.
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