Anghamelkhalili

✅ Stuffed Grape Leaves (Waraka Enab / Mahshi) -

Servings: 5 – 7 people
Prep Time: About 1 hour
Cooking Time: 1.5 to 2 hours

Ingredients:

1. Grape Leaves:

• 1 kg grape leaves (fresh or preserved)

2. Rice Filling:

• 1 kg short-grain rice (Egyptian or similar)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 small cup olive oil
• 1 small cup pomegranate molasses
• 1 tbsp tomato paste
• 1 tbsp salt
• 1 tbsp chicken bouillon powder (optional, to taste)
• 2 tbsp turmeric
• 1 tbsp black pepper
• 1 tbsp mixed spices (7-spice or allspice)
• Chopped parsley (optional, to taste)

3. For the Pot Base & Cooking:

• 1 onion, sliced into circles
• 1 tomato, sliced into circles
• 1 potato, sliced into circles
• 1 small cup olive oil
• 1 small cup pomegranate molasses
• Salt (to taste)
• 1 tbsp tomato paste
• Juice of 2 lemons (added 15 minutes before finishing)
• Hot water (enough to cover the rolls)

Instructions:

1. Blanch the Grape Leaves:

   • Bring a large pot of water to a boil and add 1 tbsp salt.
   • Add the grape leaves in batches and blanch for about 2 minutes until soft.
   • Remove and place in a colander or tray to cool. Repeat until all leaves are done.

2. Prepare the Rice Filling:

   • Wash the rice well, then soak it in hot water for 10 minutes. Drain completely.
   • In a large bowl, mix the drained rice with:
     • Chopped onion and tomato
     • Olive oil + pomegranate molasses
     • Tomato paste, salt, chicken bouillon, turmeric, black pepper, and mixed spices
     • Chopped parsley (if using)
   • Mix everything thoroughly until well combined.

3. Rolling the Grape Leaves:

   • Place a grape leaf flat (shiny side down).
   • Put a small amount of rice filling near the bottom center.
   • Fold the sides inward, then roll tightly into a small cylinder (don’t overfill).
   • Repeat with all the leaves.

4. Assembling the Pot:

   • In the bottom of a large pot, arrange the onion slices, then tomato slices, then potato slices.
   • Neatly arrange the stuffed grape leaf rolls on top (pack them tightly).
   • Mix 1 small cup olive oil + 1 small cup pomegranate molasses + salt + tomato paste and pour over the rolls.
   • Add hot water until it completely covers the rolls.

5. Cooking:

   • Place a heavy plate or lid on top of the rolls to keep them pressed down.
   • Cook on high heat until the water boils.
   • Once boiling, reduce to very low heat and simmer for 1.5 to 2 hours.
   • 15 minutes before it’s done, add the juice of 2 lemons.

Serving Suggestions:

• Serve hot with yogurt or a fresh salad on the side.

Tips:

• Taste and adjust salt and acidity before closing the pot.
• If using preserved (jarred) grape leaves, rinse them well multiple times to reduce saltiness.
• Don’t overstuff the leaves to prevent them from bursting while cooking. Garnish with pomegranate seeds and lemon wedges when serving, according to your preference.
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