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Wednesday 09 September 2026 16:48:30 GMT

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given_sithole :

🥰🥰🥰Yes yes yes yes yes yes yes yes

2026-09-09 16:52:27

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2026-09-09 17:12:26

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2026-09-09 17:49:42

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Wara’ Enab (Vegetarian Stuffed Vine Leaves) Ingredients 1 x 750ml jar vine leaves in brine or 500g fresh vine leaves 2 medium white potatoes, sliced 2 medium tomatoes, sliced Filling 1½ large bunches flat-leaf parsley, finely chopped 4 medium tomatoes, finely chopped 1 bunch spring onions, finely sliced 1 small brown onion, finely chopped ½ bunch mint leaves, finely chopped 2 cups medium-grain rice, washed well Juice of 2 lemons 1 heaped tbsp tomato paste 2 tbsp pomegranate molasses Salt, to taste 1 tsp 7 spice (baharat) ½ tsp chilli powder (optional, but recommended) 1 tsp sumac ½ cup extra virgin olive oil Cooking Liquid 1 litre water ½ cup olive oil Juice of 1 lemon 2 tbsp tomato paste 2 tbsp pomegranate molasses ¼ tsp 7 spice ¼ tsp chilli (optional) Salt, to taste If using fresh vine leaves, wash and blanche then rinse and squeeze any excess liquid If using vine leaves in brine, boil them in water for 5 minutes to soften and remove excess salt. Drain, cool, and gently squeeze out any excess water. Prepare the Filling In a large bowl, combine the parsley, mint, tomatoes, and onions as you would for a tabbouleh. Add the lemon juice, tomato paste, pomegranate molasses, spices, salt, and olive oil. Mix well and taste for seasoning and tang — it should be bright and slightly sharp. Once balanced, add the rice and mix to combine. Think of it as a tabbouleh, with rice in place of burghul. Rolling the Vine Leaves Place a vine leaf shiny side down, vein side up. Add a heaped teaspoon of filling about 1cm from the base where the stem was attached. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to enclose. Repeat with remaining leaves and filling. (Any extra leaves can be frozen for future use.) Assembling the Pot Drizzle olive oil in a large heavy-based pot. Layer the sliced potatoes on the base — this prevents sticking and protects the leaves. Add a layer of tomatoes, reserving some to scatter between the rolls. Arrange the stuffed vine leaves tightly in circular layers, seam-side down. If you’d like a beautiful finish when flipping, place them facing inward toward the centre of the pot. Recipe cont in the comments

Wara’ Enab (Vegetarian Stuffed Vine Leaves) Ingredients 1 x 750ml jar vine leaves in brine or 500g fresh vine leaves 2 medium white potatoes, sliced 2 medium tomatoes, sliced Filling 1½ large bunches flat-leaf parsley, finely chopped 4 medium tomatoes, finely chopped 1 bunch spring onions, finely sliced 1 small brown onion, finely chopped ½ bunch mint leaves, finely chopped 2 cups medium-grain rice, washed well Juice of 2 lemons 1 heaped tbsp tomato paste 2 tbsp pomegranate molasses Salt, to taste 1 tsp 7 spice (baharat) ½ tsp chilli powder (optional, but recommended) 1 tsp sumac ½ cup extra virgin olive oil Cooking Liquid 1 litre water ½ cup olive oil Juice of 1 lemon 2 tbsp tomato paste 2 tbsp pomegranate molasses ¼ tsp 7 spice ¼ tsp chilli (optional) Salt, to taste If using fresh vine leaves, wash and blanche then rinse and squeeze any excess liquid If using vine leaves in brine, boil them in water for 5 minutes to soften and remove excess salt. Drain, cool, and gently squeeze out any excess water. Prepare the Filling In a large bowl, combine the parsley, mint, tomatoes, and onions as you would for a tabbouleh. Add the lemon juice, tomato paste, pomegranate molasses, spices, salt, and olive oil. Mix well and taste for seasoning and tang — it should be bright and slightly sharp. Once balanced, add the rice and mix to combine. Think of it as a tabbouleh, with rice in place of burghul. Rolling the Vine Leaves Place a vine leaf shiny side down, vein side up. Add a heaped teaspoon of filling about 1cm from the base where the stem was attached. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to enclose. Repeat with remaining leaves and filling. (Any extra leaves can be frozen for future use.) Assembling the Pot Drizzle olive oil in a large heavy-based pot. Layer the sliced potatoes on the base — this prevents sticking and protects the leaves. Add a layer of tomatoes, reserving some to scatter between the rolls. Arrange the stuffed vine leaves tightly in circular layers, seam-side down. If you’d like a beautiful finish when flipping, place them facing inward toward the centre of the pot. Recipe cont in the comments

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