Hi, I’m Clara. Today, I will show you a way to make wara aneb (stuffed vine leaves with lamb chunks) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
wara aneb (stuffed vine leaves with lamb chunks) Recipe
wara aneb (stuffed vine leaves with lamb chunks) is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. wara aneb (stuffed vine leaves with lamb chunks) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have wara aneb (stuffed vine leaves with lamb chunks) using 6 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make wara aneb (stuffed vine leaves with lamb chunks):
- Make ready 2 kg vine leaves
- Take 25 lemons (freshly squeezed)
- Prepare 4 cup rinsed out rice
- Take 1 salt and pepper
- Take 3 kg mince beef meat
- Make ready 2 kg lamb chunks
Steps to make wara aneb (stuffed vine leaves with lamb chunks):
- be patient lol this will take a while
- start 3 days before you plan to serve
- 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
- mix mince beef with rice and add a teaspoon of salt and pepper
- 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
- repeat for all vine leaves. this may take you 4 hours to do.
- freeze over night
- 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.
- place the frozen stuffed vine leaves ontop of the meat.
- 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
- bring to boil and allow to cook on high for 10 minutes
- reduce heat and cook overnight. it takes about 12 hours on the stove
- serve with mint and shallots and lebanese bread
So that’s going to wrap it up for this distinctive dish wara aneb (stuffed vine leaves with lamb chunks) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
