Waraqa ' einab

Ingredients for Waraqa ' einab

Instructions for Waraqa ' einab

To prepare the Waraqa ' einab recipe, please follow these instructions:

Hollow-out mini squasherne so they are thin in the shell but that do not go well. Mix the uncooked meat, rice and about 2 spoons oil together (there must be much more rice in the mix than flesh) add the spices to the mix at will.

Rinse vinbladene thoroughly and cook for about 7 servings in approximately 5-8 minutes so the sour taste from lagen goes away.

Wide vinbladene out and put a small thin line on of the mixture and roll vinbladene such: First take the bottom piece vinblad and fold over the wand and tag so the sides over and roll them and squeeze well on them so that they do not open during cooking (do this with all vine leaves).

Fill squasherne with the mixture so it is a little loose in there and there should be a bare piece of stuffing and up to squash ' edge (that is, they must not be filled to the top)

Brown the Lamb pieces in the bottom of the Pan, put squasherne on top and then alternately vinblads rolls and put the chopped vegetables and sprinkle with spices (and plenty of them) put a plate with the top down on top of it all and press it down a bit.

Pour water in so it exactly rises over tallerkenens pages. Let it all cook at the burner 4 in about 2 hours time.

Eaten with bread, and possibly. plain yogurt or a little thin tzatziki made out of plain yogurt.