I came across Manal Massoud of Homemades by Manal through Instagram. I got bowled by the awesome recipes on her insta page. Being brought up in a Syrian and Palestinian background, Manal was introduced to different cuisines at a very young age. Spending most of her life in Lebanon, and later marrying a Lebanese, only expanded her love for food from all around the world says Manal. Manal’s blog is one stop solution to your world food cravings…her blog is loaded with pizzas, cookies, breads, snacks around the world and much more. Do visit today. Thank you Manal for being part of this event and gracing it with this wonderful dish.
Warak Inab is a traditional Middle Eastern dish that goes way back in history. It’s not a difficult dish to cook, but rather one that entails time and love to tailor each roll into perfection. It’s something to cook for your loved ones. It is also flexible for large gatherings, as it can easily be prepared and stuffed a day ahead then cooked the second day. It is a family favorite that we just can’t pass Ramadan without having it! One bite takes me back to the first Ramadan days I fasted in, eating it at my grandma’s old damascene home. Hope yours takes you to wonderful places too!
- 1/2 kilo Vine leaves, cleaned and inserted in boiling water for one minute
- 2 1/2 cups Rice
- 1/2 kilo minced Meat
- Salt and pepper to taste
- 1/4 cup Water
- 1/2 cup Oil
- 1/2 kilo Meat fillet or ribs
- 1/2 kilo small Zucchini
- Juice of 3 to 4 lemons
- In a pan with a little oil, fry the meat fillet or ribs until two sides golden but not fully cooked. Season with salt and pepper. Add one liter hot water. Leave to simmer for one hour.
- Meanwhile, mix rice, minced meat, salt, pepper, water and oil in a large bowl.
- Open the vine leaves on a board one at a time. Put quarter to half a teaspoon of the mixture on each, fold in 2 sides then roll like a small cigar. Repeat till you finish all the leaves.
- Cut off the zucchini stalks, then slice off the dried tips at the opposite ends without removing too much flesh.
- Carefully hollow out the zucchini from the stalk end by pushing and turning a “manakra” (a coring tool) into the flesh. The tool will remove thin fingers of flesh at a time; keep hollowing until you have a generous cavity.
- Stuff the zucchini with remaining mixture.
- Remove the meat fillet from the cooking water. Save meat stalk for later.
- Arrange the meat fillet in the bottom of a pot, followed by the stuffed zucchini, then put all the stuffed vine leaves on top, cover with the meat stalk prepared earlier. Add lemon juice and salt to taste. Use a plate to fit inside the saucepan as a lid, to stop the vine leaves from opening during the cooking process.
- Cook on low heat for 1 hour or till the leaves are well cooked.
- A dish that requires some patience, but is totally worth it! Best enjoyed with yogurt.
You can find Manal @ Instagram
Find more Ramadan Special recipes of this year @ Joy From Fasting To Feasting – X.