Egyptian Stuffed Grape Leaves (Warak Enab Mahshi)
Photo: Fadyatef, CC BY-SA 3.0
Warak enab mahshi is the Egyptian way of wrapping seasoned rice in tender vine leaves. The filling here is mostly herbs, with equal parts parsley, dill and mint stirred into rice along with cumin, coriander and lemon juice, so the rolls taste fresh and green rather than heavy. Using brined leaves from a jar keeps the work simple. Serve them as a starter, at room temperature, with yogurt on the side.
Instructions
Rinse and drain the brined grape leaves. Drop them into a large pot of boiling water for 1 to 2 minutes until they turn soft and bendable, then drain and set them aside.
Mix the rice, chopped onion, parsley, dill, mint, olive oil, lemon juice, cumin, coriander, salt and pepper in a bowl. Stir until the herbs and spices are spread evenly through the rice.
Lay a leaf on a clean surface with the shiny side down, and trim off the stem if it is tough. Spoon about a tablespoon of filling onto the center.
Fold the sides of the leaf over the filling and roll it up snugly, the way you would roll a burrito. Repeat with the remaining leaves until the filling is gone.
Cover the bottom of a large pot with a few spare leaves so the rolls do not stick. Pack the stuffed leaves in tight layers so they keep their shape.
Pour in enough water to cover the rolls, then set a heatproof plate on top to hold them down. Put the lid on the pot.
Bring to a gentle simmer over medium-low heat and cook for 45 minutes to 1 hour. They are done when the rice is cooked through and the leaves are tender.
Lift the rolls out carefully onto a serving dish. Serve warm or at room temperature, plain or with yogurt or a tangy dipping sauce.
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