Photograph of the finished Mahshi wara enab

Middle East · Lá nho cuốn cơm rau thơm kiểu Ai Cập Wara enab

Mahshi wara enab

2 hr 40 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salted grape leaves Salted grape leaves 160 leaves
  • Photograph of Rice Rice 440 g
  • Photograph of Tomato Tomato 8
  • Photograph of Parsley Parsley 120 g
  • Photograph of Dill Dill 100 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Lime Lime 8
  • Photograph of Olive oil Olive oil 180 ml
  • Photograph of Pork bones Pork bones 800 g
  • Photograph of Salt Salt 24 g

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.

Start cooking