Lebanon's warak enab bi laban wraps a rice-and-meat filling in ready-softened vine leaves, simmers them, then finishes with a garlicky yoghurt sauce. Using pre-softened leaves makes it one of the easiest stuffed-leaf recipes to master.
Knead the minced beef together with the grated onion, rinsed rice, dried mint, salt, pepper and olive oil until well blended.
Lay each vine leaf vein-side up, place a teaspoon of filling near the stem end, fold in the sides and roll tightly; arrange the rolls in the base of a pot.
Add enough water to just cover the rolls and simmer over low heat with the lid on for 12 minutes.
Whisk together the strained yoghurt, garlic and cornstarch, temper with a ladle of the cooking liquid, then warm gently over low heat for 8 minutes without boiling and pour over the rolls.
Keep the pan at a gentle simmer, not a boil, once the yoghurt sauce goes in, or it will curdle and turn grainy. Allergens: contains milk and dairy.
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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