Egyptian Stuffed Grape Leaves (Wara' Enab) - Soy-Free

Ingredients

• 50 leaves Grape leaves
• 1.5 cups Short-grain rice
• 1 large Onion
• 2 medium Tomatoes
• 0.5 cup Fresh parsley
• 0.25 cup Fresh dill
• 0.25 cup Fresh mint
• 0.5 cup Olive oil
• 0.33 cup Lemon juice
• 4 cups Water
• 1 cube Vegetable bouillon cube
• 1 teaspoon Cumin
• 0.5 teaspoon Allspice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Rinse the grape leaves and soak in warm water to soften them.
2. 2Rinse the rice and set aside.
3. 3Finely chop the onion, tomatoes, parsley, dill, and mint.
4. 4In a large bowl, combine the rice, chopped vegetables, olive oil, lemon juice, cumin, allspice, salt, and pepper. Mix well.
5. 5Lay a grape leaf flat, vein-side up. Place a spoonful of the rice mixture in the center of the leaf.
6. 6Fold the sides of the leaf inward, then roll from the bottom up, creating a tight roll.
7. 7Line the bottom of a large pot with some extra grape leaves to prevent sticking.
8. 8Arrange the stuffed grape leaves tightly in the pot, layering them neatly.
9. 9Dissolve the vegetable bouillon cube in 4 cups of boiling water and pour over the grape leaves. Add more water if needed to cover the leaves.
10. 10Place a heatproof plate on top of the grape leaves to weigh them down.
11. 11Bring the liquid to a boil, then reduce heat to low, cover the pot, and simmer for about 60 minutes, or until the rice is cooked and the grape leaves are tender.
12. 12Let the stuffed grape leaves cool slightly before serving. Serve warm or at room temperature.

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