👨‍🍳 조리법

1. 1

   Prepare the Grape Leaves: If using jarred grape leaves, gently separate them and rinse thoroughly under cold running water to remove brine. If they are large, you can cut off the tough stem end. If they are very small, you may not need to cut them. Set aside.

   ⏱️ 15 minutes
2. 2

   Make the Filling: In a large bowl, combine the rinsed rice, ground beef, diced tomatoes (reserving one tomato for the broth), minced onion, minced garlic, chopped fresh herbs, 1/4 cup olive oil, lemon juice, tomato paste, salt, pepper, allspice, and cinnamon (if using). Mix everything thoroughly until well combined. The mixture should be moist but not wet.

   ⏱️ 20 minutes
3. 3

   Roll the Grape Leaves: Lay a grape leaf flat on a clean surface with the shiny side down and the veins facing up. Place about 1-2 tablespoons of the filling near the stem end (the wider end). Fold the sides of the leaf inward over the filling, then tightly roll from the stem end towards the tip, creating a compact cylinder. Repeat with the remaining leaves and filling. Aim for consistent, tight rolls to prevent them from unraveling during cooking.

   ⏱️ 1 hour
4. 4

   Arrange in Pot: Line the bottom of a heavy-bottomed pot or Dutch oven with a few extra grape leaves or sliced reserved tomato to prevent sticking. Arrange the rolled grape leaves snugly in layers, seam-side down, in the pot. Pack them tightly but not so tight that they burst during cooking.

   ⏱️ 10 minutes
5. 5

   Prepare the Cooking Liquid: In a bowl, whisk together the water or vegetable broth, remaining tomato paste, and a pinch of salt and pepper. Pour this liquid over the arranged grape leaves in the pot. The liquid should just cover the leaves. If needed, add a little more water or broth.

   ⏱️ 5 minutes
6. 6

   Cook the Waraq Enab: Place a heatproof plate or a smaller pot lid directly on top of the grape leaves to keep them submerged and prevent them from unraveling. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with its lid, and simmer for 1 hour to 1 hour 15 minutes, or until the rice is fully cooked and tender, and the grape leaves are soft. The liquid should be mostly absorbed.

   ⏱️ 1 hour 15 minutes
7. 7

   Rest and Serve: Once cooked, remove the pot from the heat and let it rest, covered, for at least 15-20 minutes before serving. This allows the flavors to meld and the rolls to firm up. Serve warm or at room temperature, often with a side of yogurt or a lemon wedge.

   ⏱️ 20 minutes