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Egyptian Warek Enab- Stuffed Grape Leaves

Egyptian Warek Enab Mahshi- Stuffed Grape Leaves With Beef Recipe

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Egyptian Warek Enab Mahshi- Stuffed Grape Leaves With Beef Recipe
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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
    Heat three tablespoons of ghee and ½ cup of oil in a saucepan
  • Add 2 chopped onions
    Add chopped onions
  • Add two tablespoons of tomato paste and stir with 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 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
    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
    In a pot 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
    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
    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)
    Add two tablespoons of pomegranate molasses
  • 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
    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)
    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)
    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)
    Put my plate 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
    Cover the pot and put it on a 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
    When the stuffing begins to boil, leave it for 15 minutes, then reduce the heat very quickly, 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
    Gradually raise the cooking pot
  • The final result
    The final result
Keyword Stuffed Grape Leaves, Stuffed Grape Leaves With Beef Recipe, Warek Enab Mahshi