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Recipe for :

Waraak Inaab Mihshi - Stuffed Vine Leaves

Lebanese cuisineThis recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit www.samaracuisine.co.uk

Ingredients

1 Jar of pickled vine leaves or 60 fresh ones

For stuffing:
3/4 Cup of rice
1 Small tomato or
2 tbsp sun dried tomato paste
500g Lamb minced meat
1 very small onion
1 tbsp vegetable oil
1 tsp pepper
1 tsp cinnamon
1 tsp salt

For the sauce:
3 Large tomatoes
5 cloves of garlic
1 tsp of dry mint
1 Lemon
2 tsp salt
1 tsp cinnamon
1 tsp pepper
2 tbsp sun dried tomato paste
5 Cups water

Method

  • Wash the vine leaves and put in boiling hot water for less than 30 seconds, remove and drain well.
  • Dice the onion and tomato, and put in a large bowl, add the meat, oil and spices.
  • Wash the rice and add to the mixture and mix well.
  • Take each vine leaf and put it flat on a cutting board, put a thin line of stuffing in the middle, roll both sides towards the stuffing, and roll into a small cigarette-like shape.
  • Line them tightly on top of each other in a very small pan, cover with a small plate to hold the vine leaves with a large stone on it to hold it down, add water, cover and boil.
  • After 10 minutes, throw half the water away.
  • Wash the tomatoes and juice them in a blender and add to the pan.
  • Add the crushed garlic, boil for another 10 minutes then add the lemon juice, mint, salt and pepper.
  • Cover the pan and leave on low temperature for another 5 minutes.
  • Serve hot.

Samara Cuisine
www.samaracuisine.co.uk

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