Egyptian Warek Enab Mahshi- Stuffed Grape Leaves With Beef

 

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?

 

 

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.

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

 

3-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

 

 

5-Roll a grape leaf

 

 

6-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

 

 

 

 

 

Resource : Egyptian Stuffed Grape Leaves Recipe