Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, wara aneb (stuffed vine leaves with lamb chunks). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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wara aneb (stuffed vine leaves with lamb chunks) is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. wara aneb (stuffed vine leaves with lamb chunks) is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have wara aneb (stuffed vine leaves with lamb chunks) using 6 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make wara aneb (stuffed vine leaves with lamb chunks):

1. Make ready 2 kg vine leaves
2. Make ready 25 lemons (freshly squeezed)
3. Prepare 4 cup rinsed out rice
4. Make ready 1 salt and pepper
5. Take 3 kg mince beef meat
6. Get 2 kg lamb chunks

Wipe clean the sauté pan and arrange the stuffed leaves inside, close together and in one or two neat. Find the perfect stuffed vine leaves lamb stock photo. Closeup of male hands making Dolma, tolma, sarma, dolmah stuffed grape leaves with rice and meat using a special device, traditional Caucasian. To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down.

Steps to make wara aneb (stuffed vine leaves with lamb chunks):

1. be patient lol this will take a while
2. start 3 days before you plan to serve
3. wash out vine leaves and add to boiling water. you want to soften the leaves to roll but not too much as to prevent breaking
4. mix mince beef with rice and add a teaspoon of salt and pepper
5. place a tiny bit of the stuffing on each vine leave and roll up really tighly. it should be the length and width of your pinky finger
6. repeat for all vine leaves. this may take you 4 hours to do.
7. freeze over night
8. the afternoon before you wish to serve place the lamb chunks in a big pot and add water enough to cover. allow to boil. pour the water out and wash the chunks with clean water. reason you do this is to wash the fat out of the meat. place back into the pot so that it covers the bottom of the potm sprinkle the meat with a decent amount of salt and pepper.
9. place the frozen stuffed vine leaves ontop of the meat.
10. pour in all the lemon juice. add water to cover the rest of the vine leaves. The water level should be up to the second layer from the top
11. bring to boil and allow to cook on high for 10 minutes
12. reduce heat and cook overnight. it takes about 12 hours on the stove
13. serve with mint and shallots and lebanese bread

Cut off and discard any stems. Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs. You can halve the amount of the ingredients to make less stuffed. Stuffed vine leaves is a dish that has many names - Dolma, Tolma, Dolmades, Mahshi, Yaprak, Sarma, Warak enab… If you want you can also stuff the leaves with a mixture of cooked mince meat and rice, and add in other ingredients such as garlic, feta cheese or tomato paste. This is an Arabic stuffed vine leaf recipe, handed down by my grandmother from Aleppo, Syria.

So that’s going to wrap it up with this exceptional food wara aneb (stuffed vine leaves with lamb chunks) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!