Stuffed vegetables and leaf rolls
Lebanese warak enab bi laban is made by wrapping a rice and ground meat filling in ready-prepared vine leaves, boiling the rolls and topping them with garlic yogurt sauce. Using ready-prepared leaves makes this the easiest of the stuffed-leaf recipes that call for skilled rolling.
Thoroughly mix and knead the ground beef with the grated onion, rinsed rice, dried mint, salt, black pepper and olive oil.
Lay the vine leaves out with the veined side facing up. Place a 5 ml measure of filling near the end of each leaf, fold in the sides and roll tightly. Arrange the rolls in the bottom of a saucepan.
Add enough water to cover the rolls, cover the pan and simmer over low heat for 12 minutes.
Whisk the strained yogurt, garlic and starch together. Thin with a ladleful of the cooking liquid, then heat gently for 8 minutes without boiling and pour over the rolls.
Keep the pan over low heat without boiling when adding the yogurt sauce, or the yogurt will split and the sauce will look grainy. Allergens: contains milk and dairy products.
Sarmaların boyutlarını küçük tutunca pişme süreleri tutarlı oldu, ölçüyü sabitlemek gerçekten işe yaradı.
Yoğurtlu sosu kaynatmadan hazırlamak gerçekten işe yaradı, sarmalar dağılmadan güzelce servise geldi.
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