Warak enab (vegetarian option)

Name: Warak enab (vegetarian option)
Yield: 30 pcs
Cuisine: British
Ingredients: 30 pcs grape leaves (store bought); 2 cups cleaned and washed long grain rice; 1 cup chopped parsley; 2 large tomatoes diced into 1/8 inch; 2 tsp sumac; 2 tsp salt; 1 tsp cumin; 1 large potato; 1/2 cup lemon juice; 1 tbls lemon juice; 3 tbls olive oil

Deedee @cook_23679833

Zanzibar, Tanzania.

These dolmades are super tangy and are vegetarian

Deedee @cook_23679833

Zanzibar, Tanzania.

These dolmades are super tangy and are vegetarian

Saved

Ingredients

30 pcs

30 pcsgrape leaves (store bought)
2 cupscleaned and washed long grain rice
1 cupchopped parsley
2large tomatoes diced into 1/8 inch
2 tspsumac
2 tspsalt
1 tspcumin
1large potato
1/2 cuplemon juice
1 tblslemon juice
3 tblsolive oil

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Steps

1

For the rice filling: mix the rice, parsley, salt, sumac, cumin and tomatoes together until well combined.
2

Mix in the 1 tbls of lemon juice and olive oil into the rice mixture and set aside
3

Slice potatoes into 1/4 inch thickness and arrange at the it bottom of the pan
4

Start filling the vine leaves and arranging them tightly close to one another (make sure the stuffed vine leaves are closely packed so as to avoid them coming apart while cooking)
5

Once all vine leaves are stuffed and arranged in the pot, add enough water to just reach the top layer of the vine leavesplace pot over high heat and add the 1/4 cup lemon juice (you can opt for less lemon if you’d like)
6

Bring the pot to a boil and then reduce heat to medium low and allow vine leaves to cook. I usually sacrifice one of the warak enabs to check if the rice has cooked through.
7

Once rice has cooked through remove from heat and take out one vine leave at a time using a spoon. Be gentle so that the leaves don’t break. Serve warm