Cooking with Taita - Episode 4: Vine Leaves (Warra Eneb)
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Special thanks to my dear grandmother (Taita) for sharing this recipe with us!
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Ingredients:
500g lamb mince
3 cups medium grain rice
1 tbs Lebanese 7 spice
1 tbs salt
4 tbs melted butter
400g vine leaves
12 lamb bones
400mL lemon juice
Method:
1) Wash and place lamb bones in a large pot. Cover with water and bring to the boil on high heat. Once boiled, drain and wash bones from the scum and place back in the pot, turning off the heat. Add Lebanese 7 spice and salt to taste. Wash and soak the rice for about 30 minutes. Drain. Add 7 spice, butter and salt and mix. Add the lamb mince and mix to combine.
2) Add a teaspoon of the mixture into each average size leaf in a sausage shape. Fold the sides and the bottom to top and roll.
3) Fill the bottom of a 6-litre pot with lamb bones and/or lamb chops. Add salt and black pepper to taste. Stack the vine leaf rolls on top of the bones. Fill the pot with water up to 4cm below the top of the vine leaf rolls. Place a flat plate and the lid to cover. Put on the stove on high heat until boiling. After 3 minutes, turn heat to low, and simmer for 10 minutes. Add the lemon juice and cook for 6 hours until or until the leaves are tender. Cook uncovered for the last 15 minutes.
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Filmed in 8K with Samsung Galaxy S24 Ultra

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