Mahshi wara enab

Method

1. 1 Rinse the salted grape leaves three times with water, then blanch them for 60 seconds to make them pliable and reduce the saltiness.
2. 2 Washed rice is mixed with finely chopped tomatoes, parsley, dill, green onions, and olive oil; the Egyptian version is stuffed with plenty of herbs and does not use meat in the filling.
3. 3 The rolls are very thin, about the size of a little finger; larger rolls are the leaves that burst open when the rice expands.
4. 4 Arrange the pork bones at the bottom of the pot, then place the spring rolls in a tight layer on top; the bones act as a cushion to prevent the rolls from burning at the bottom and to make the broth sweeter.
5. 5 Pour enough water to cover the rolls, place a heavy plate on top, and cook over low heat for 55 minutes.
6. 6 Squeeze lemon juice over the mixture, let it cool completely in the pot, and serve chilled.

With an appliance

• Pressure cooker 1 hr

  Replace step 5: cook under high pressure for 15 minutes, then release the pressure naturally; a heavy plate must still be placed on top of the roll.