Egyptian Warek Enab Mahshi- Stuffed Grape Leaves With Beef

Egyptian Warek Enab- Stuffed Grape Leaves

 

Do you know that meal that when you see it or hear its name you start smiling automatically?

For the Egyptians, this meal is stuffed grape leaves or Warek Enab Mahshi, since I am of Egyptian origin, I will share with you the original recipe for stuffed Warek Enab as the Egyptians prepare it.

And do not worry, I will teach you to step by step how to turn the food pan as you see it in the Tik Tok videos, and also I will save you making more than one meal because we will cook Warek Enab Mahshi with steaks in one cooking pot

Egyptian People habit for Egyptian Warek Enab Mahshi.

 

Stuffed grape leaves are served with tahini or baba ghanoush

The most popular time to eat stuffed grape leaves is in Ramadan (ALmost every day during the 30 days of Ramadan )

Stuffed grape leaves are served with chicken pane, kebab al-Hilla, or Biftek

 

Usually, on the dining table, there is more than one type of Mahshi, such as stuffed eggplant and zucchini

 

In weddings and parties, stuffed grape leaves are an essential partner at the dining table

 

Is there a difference between stuffed Egyptian grape leaves and Arabic grape leaves?

As a general rule, stuffed grape leaves in Egypt is stuffed with a mixture of rice with tomato and herbs, but in the Arab countries it is stuffed with rice with ground meat or with minced meat only

 

How to roll stuffed grape leaves?

 

Egyptian Warek Enab- Stuffed Grape Leaves

 

Before we start, let me share with you the easiest way to roll stuffed grape leaves.

 

Grape leaves have two sides, a coarse (dark) side and a fine (light) side, taking into account that the rough side is the outside and the filling is on the soft side.

1-Spread grape leaves as shown.

Egyptian Warek Enab rolling

2-Using a teaspoon put an amount of the filling in the center of the grape leaf.

 

Egyptian Warek Enab rolling - adding stuffing

3-Roll the bottom parts of the grape leaf and make sure the filling is tight.

 

Roll the bottom parts of the grape leaf and make sure the filling is tight.

 

 

4-Put the two sides of the grape leaf together

 

Put the two sides of the grape leaf together

 

5-Roll a grape leaf

 

Roll a grape leaf

 

6-Final Shape

 

Final Shape

 

Now let’s start Preparing our amazing Warek Enab Mahshi recipe. 

 

Egyptian Warek Enab Mahshi- Stuffed Grape Leaves With Beef

 

INGREDIENTS

  

  1. Half kilo Egyptian rice, washed, not soaked, and drained well
  2. Half kilo Grape leaves,
  3. Half kilo Beef  Steak
  4. Half kilo tomato juice
  5. 1 cup oil
  6. 3 tablespoons ghee
  7. 3 onions, minced (medium chopped)
  8. 3 tablespoons Tomato Paste
  9. 1 teaspoon salt
  10. Half teaspoon mint
  11. 1 teaspoon cumin
  12. 1 teaspoon coriander
  13. 1 teaspoon seven spices
  14. 1 teaspoon black pepper
  15. 1 cup fresh chopped Coriander
  16. 1 cup fresh chopped parsley
  17. 1 cup fresh chopped dill
  18. 2 cup water
  19. 2 tablespoons lemon juice
  20. 2 tablespoons pomegranate molasses
  21. 1 sliced potatoes
  22. 1 sliced Tomato
  23. 2 mastic cloves

 

INSTRUCTIONS

 

  1. In a pot on the fire, put boiling water with two tablespoons of oil and one tablespoon of lemon juice, then add the grape leaves (for 3 minutes only), the period should not exceed 3 minutes so that the paper is cohesive and is easy to wrap and does not break during cooking
    • Flip the grape leaves on both sides while boiling
  2. Take out the grape leaves and drain them well from the water
  3. Heat three tablespoons of ghee and ½ cup of oil in a saucepan
  4. Add 2 chopped onions
  5. Add two tablespoons of tomato paste and stir with onions
  6. Add half a spoonful of sugar
  7. Add tomato juice (tomato juice is added with the peel and it is preferable not to add water during its preparation)
  8. Add half the amount of spices (salt – cumin – seven spices – dry mint – dry coriander – black pepper)
  9. Mix the spices well with the tomato juice and let it mix well
    • After the cooking is complete (about 25 minutes on low heat) leave it until it cools completely
  10. After the sauce has cooled, put it in a large bowl, then add the rice to it
  11. Add chopped herbs (dill – parsley – coriander)
  12. Add the remaining amount of spices
  13. Add one onion, chopped
  14. Stir the mixture well
  15. After mixing the whole mixture, add a quarter cup of oil to give the mixture a glossy finish
  16. Roll the stuffing as we explained in the first post
  17. In a pan on the fire, put two cloves of mastic with a tablespoon of ghee, two cloves of cardamom ,and two leaves of laurel
  18. After the pan is hot, add the meat
  19. When the color of the meat changes, flip it on the other side and add a pinch of salt and black pepper
  20. Add two tablespoons of pomegranate molasses and stir with the meat, then remove the meat (reserve the sauce, we will need it)
  21. Bring sweets to cook stuffed grape leaves and grease them with a little ghee
  22. Put some grape leaves in the first layer, then add the potato slices and tomato slices
  23. Add the Steak with the remaining sauce
  24. Put the mahshi in the cooking pot in a circular shape (better in cooking), noting that the mahshi closing side is from the bottom
  25. Complete the placement of stuffed grape leaves
  26. Put some grape leaves with lemon slices
  27. Add a quantity of hot water and add to it a tablespoon of tomato paste (the amount of water is very important, make sure that the water is at the level of the penultimate layer)
  28. the water is at the level of the penultimate layer)
  29. Put two plates on top of the stuffing (in order for it to cook properly)
  30. Cover the pot and put it on high heat until it starts to boil
  31. When the mahshi begins to boil, leave it for 15 minutes, then reduce the heat, and leave it for about an hour
  32. Leave the stuffing until it cools down a little, then bring a large serving plate (larger than the cooking pot) and place it on top of the pot.
    • Note: The ban must be taken care of because there will be liquids while turning the cooking pot
  33. Turn the pot over, hit it with a wooden spoon, and wait two minutes
  34. Gradually raise the cooking pot
  35. The final result

 

 

Egyptian Warek Enab- Stuffed Grape Leaves

Egyptian Warek Enab Mahshi- Stuffed Grape Leaves With Beef Recipe

Kaly
Egyptian Warek Enab Mahshi- Stuffed Grape Leaves With Beef Recipe
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 210 kcal

Equipment

  • cooking pot
  • silicone spoon

Ingredients
  

  • Half kilo Egyptian rice, washed, not soaked, and drained well
  • Half kilo Grape leaves,
  • Half kilo Beef  Steak
  • Half kilo tomato juice
  • 1 cup oil
  • 3 tablespoons ghee
  • 3 onions, minced (medium chopped)
  • 3 tablespoons Tomato Paste
  • 1 teaspoon salt
  • Half teaspoon mint
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon seven spices
  • 1 teaspoon black pepper
  • 1 cup fresh chopped Coriander
  • 1 cup fresh chopped parsley
  • 1 cup fresh chopped dill
  • 2 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons pomegranate molasses
  • 1 sliced potatoes
  • 1 sliced Tomato
  • 2 mastic cloves

Instructions
 

  • In a pot on the fire, put boiling water with two tablespoons of oil and one tablespoon of lemon juice, then add the grape leaves (for 3 minutes only), the period should not exceed 3 minutes so that the paper is cohesive and is easy to wrap and does not break during cooking
    Flip the grape leaves on both sides while boiling
    In a pot on the fire, put boiling water with two tablespoons of oil and one tablespoon of lemon juice, then add the grape leaves (for 3 minutes only), the period should not exceed 3 minutes so that the paper is cohesive and is easy to wrap and does not break during cooking Flip the grape leaves on both sides while boiling
  • Take out the grape leaves and drain them well from the water
    Take out the grape leaves and drain them well from the water
  • Heat three tablespoons of ghee and ½ cup of oil in a saucepan
  • Add 2 chopped onions
  • Add two tablespoons of tomato paste and stir with onions
  • Add half a spoonful of sugar
    Add half a spoonful of sugar
  • Add tomato juice (tomato juice is added with the peel and it is preferable not to add water during its preparation)
    Add tomato juice (tomato juice is added with the peel and it is preferable not to add water during its preparation)
  • Add half the amount of spices (salt - cumin - seven spices - dry mint - dry coriander - black pepper)
    Add half the amount of spices (salt - cumin - seven spices - dry mint - dry coriander - black pepper)
  • Mix the spices well with the tomato juice and let it mix well
    After the cooking is complete (about 25 minutes on low heat) leave it until it cools completely
    Mix the spices well with the tomato juice and let it mix well After the cooking is complete (about 25 minutes on low heat) leave it until it cools completely
  • After the sauce has cooled, put it in a large bowl, then add the rice to it
    After the sauce has cooled, put it in a large bowl, then add the rice to it
  • Add chopped herbs (dill - parsley - coriander)
  • Add the remaining amount of spices
    Add the remaining amount of spices
  • Add one onion, chopped
    Add one onion, chopped
  • Stir the mixture well
    Stir the mixture well
  • After mixing the whole mixture, add a quarter cup of oil to give the mixture a glossy finish
  • Roll the stuffing as we explained in the first post
    Egyptian Warek Enab- Stuffed Grape Leaves
  • In a pan on the fire, put two cloves of mastic with a tablespoon of ghee, two cloves of cardamom ,and two leaves of laurel
  • After the pan is hot, add the meat
  • When the color of the meat changes, flip it on the other side and add a pinch of salt and black pepper
  • Add two tablespoons of pomegranate molasses and stir with the meat, then remove the meat (reserve the sauce, we will need it)
  • Bring sweets to cook stuffed grape leaves and grease them with a little ghee
    Bring sweets to cook stuffed grape leaves and grease them with a little ghee
  • Put some grape leaves in the first layer, then add the potato slices and tomato slices
    Put some grape leaves in the first layer, then add the potato slices and tomato slices
  • Add the Steak with the remaining sauce
    Add the Steak with the remaining sauce
  • Put the mahshi in the cooking pot in a circular shape (better in cooking), noting that the mahshi closing side is from the bottom
    Put the mahshi in the cooking pot in a circular shape (better in cooking), noting that the mahshi closing side is from the bottom
  • Complete the placement of stuffed grape leaves
    Complete the placement of stuffed grape leaves
  • Put some grape leaves with lemon slices
  • Add a quantity of hot water and add to it a tablespoon of tomato paste (the amount of water is very important, make sure that the water is at the level of the penultimate layer)
  • the water is at the level of the penultimate layer)
  • Put two plates on top of the stuffing (in order for it to cook properly)
  • Cover the pot and put it on high heat until it starts to boil
  • When the mahshi begins to boil, leave it for 15 minutes, then reduce the heat, and leave it for about an hour
  • Leave the stuffing until it cools down a little, then bring a large serving plate (larger than the cooking pot) and place it on top of the pot.
    Note: The ban must be taken care of because there will be liquids while turning the cooking pot
    Leave the stuffing until it cools down a little, then bring a large serving plate (larger than the cooking pot) and place it on top of the pot. Note: The ban must be taken care of because there will be liquids while turning the cooking pot
  • Turn the pot over, hit it with a wooden spoon, and wait two minutes
    Turn the pot over, hit it with a wooden spoon, and wait two minutes
  • Gradually raise the cooking pot
  • The final result
Keyword Stuffed Grape Leaves, Stuffed Grape Leaves With Beef Recipe, Warek Enab Mahshi

 

 

 

Resource : Egyptian Stuffed Grape Leaves Recipe

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