Recipe of Perfect Warak enab (vegetarian option)

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, warak enab (vegetarian option). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Warak enab (vegetarian option) is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Warak enab (vegetarian option) is something which I’ve loved my whole life.

The filling for warak enab is vegetarian and full of flavor. The filling includes parsley, tomato, rice and more. When cooked, the grape leaves are tender, tangy and they melt in your mouth. You won't be missing any flavor with this very healthy Lebanese vegetarian dish.

To get started with this recipe, we have to prepare a few components. You can have warak enab (vegetarian option) using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Warak enab (vegetarian option):

1. Prepare 30 pcs grape leaves (store bought)
2. Prepare 2 cups cleaned and washed long grain rice
3. Make ready 1 cup chopped parsley
4. Make ready 2 large tomatoes diced into 1/8 inch
5. Make ready 2 tsp sumac
6. Prepare 2 tsp salt
7. Get 1 tsp cumin
8. Take 1 large potato
9. Prepare 1/2 cup lemon juice
10. Make ready 1 tbls lemon juice
11. Take 3 tbls olive oil

I loved the process of building a maze of grape leaves in the pot. I grew up eating them with meat, but I wanted to do a fresher vegetarian version. Warak enab (vegetarian option) One of the greatest reasons for going green is to slow down and bask in life. It is possible to attain this, even in this hectic world we are living in.

Steps to make Warak enab (vegetarian option):

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

Warak enab (vegetarian option) One of the greatest reasons for going green is to slow down and bask in life. It is possible to attain this, even in this hectic world we are living in. We have to get back to the point where it was better to prevent disease in the first place. Too many individuals have the attitude of destroying the body today, and mend it with a pill later on. For the full recipe: http://www.fayesfood.com/lebanese-stuffed-vegetarian-grape-leaves-warak-enab/A vegetarian version of Lebanese stuffed grape leaves.

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