Meat
Anab - Grape Leaves Stuffed with Meat and Rice Classic anab - grape leaves stuffed with meat and rice with Middle Eastern spices, cooked in a lemony broth.
⏱ 2 hr 🍽 − 4 servings + 🌍 Middle Eastern 👩🍳 Afoona 🧩 2 parts
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Meatball mix To assemble 👨🍳 Method For the Meatball mix 1 Mix the ground meat with the onion, parsley, cilantro, cumin, baharat, cinnamon, rice, olive oil, salt and black pepper until evenly combined.
To assemble 2 Rinse the grape leaves and lay them on a towel to dry.
Kitchen towel
3 Place a little of the mixture in the center of each leaf, fold in both sides and roll up.
4 Line the bottom of the wide pot with a few grape leaves.
Wide, shallow pot
5 Arrange the rolls tightly in a wide pot, seam side down.
Wide, shallow pot
6 Mix the stock, lemon juice and olive oil and pour over the rolls.
7 Set an inverted plate on the rolls so they don't come apart while cooking.
💡 The plate keeps the rolls packed and whole while cooking, so they don't float or open.
8 Bring to a boil. Turn down the heat, cover and simmer 50 minutes, until the rice and meat are done.
⚙ Simmering Stove Lid 💡 A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
9 Serve hot with yogurt and lemon.
629 calories
23 g protein
48 g carbs
37 g fat
● protein 15%● carbs 31%● fat 54%
Per serving (419 g), of 4 servings
For the Meatball mix · To assemble ·
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