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Stuffed Grape Leaves (Mahshi Waraq 'Inab




Source of Recipe


The Toronto Star


List of Ingredients




1 lb (450 g) jar grape leaves

1 cup brown-green lentils, soaked overnight, drained

1 cup rice, rinsed

2 onions, finely chopped

2 tomatoes, finely chopped

4 cloves garlic, crushed

1/2 cup finely chopped mint leaves

1/4 cup olive oil

1 tsp each: salt, pepper, ground cumin, ground coriander

1/2 tsp ground allspice

2 cups tomato juice

1 tsp each: oregano leaves, garlic powder

Recipe



Thoroughly wash brine from grape leaves. Snip off any lengthy stems. Put leaves in bowl. Cover with boiling water. Let stand 3 minutes; drain. Set aside.

In large bowl, stir together lentils, rice, onions, tomatoes, garlic, mint, oil, salt, pepper, cumin, coriander and allspice.

Place 1 tablespoon or more stuffing (depending on size of grape leaf) on wide end of each leaf. Roll tightly, tucking in ends. Repeat with remaining filling and leaves.

Place any extra leaves on bottom of deep saucepan. Add rolls, arranging them tightly side-by-side in alternating layers.

In small bowl, stir together tomato juice, oregano and garlic powder. Pour over rolls. Cover with inverted heatproof plate, then add enough water to barely cover plate. Bring to boil over high heat, then cover. Reduce heat to medium-low. Cook 50 minutes or until rice and lentils are done. Serve hot or cold as main course or for snacks.

Makes 8 servings.