Lebanese Wara’ Enab / grape vine leaves
Recently, I am loving to prepare new savory Lebanese recipes. The typical Lebanese recipes, which remind me of beautiful childhood memories like the famous dish "wara 'enab" or "stuffed grape leaves with rice and meat (or without meat).
This recipe reminds me so much of my grandmother and the unforgettable taste of this hot dish served when we are all united with my aunts and cousins, a dish expected in every occasion and event with the family.
This dish is composed usually of grape vine leaves stuffed with rice and meat. But according to the recipe that my best friend Christelle has proposed to me, the grape vine leaves are stuffed with rice and above each raw of vine leaves, slices of chicken breast has been placed. I have added chicken stock cube, salt, a little bit of lemon juice, cinnamon and olive oil and let them boil on medium heat to 45 minutes.
In this article, you will find the step-by-step photos on how to stuff the grape vine leaves easily.
This dish can be declined in several ways. My grandmother's recipe contains meat instead of chicken and the vine leaves are stuffed with rice and meat. But also the stuffing can be rice, herbs, tomatoes, chickpeas, etc.
In this blogpost, you will discover besides the grape vine leaves delicious recipe, the stages of their preparation, but also a presentation of several items of the brand CRISTEL France, a leading French manufacturer of high-end stainless steel cookware.
I remember visiting the “Printemps” store once and I was in love with CRISTEL products. French elegance and the delicate finishing of all their products and accessories made me fall in love with their collections that you can find on their website or in several points of sale in many countries in the world.
Lebanese grape vine leaves with chicken breasts recipe
Time of preparation: 1 hour; Cooking time: 45 minutes; Serves: 10.
2 jars of vine leaves (each one contained 70)
1 kg special rice for the Lebanese grape vine leaves
500g slices of chicken breasts
A chicken stock cube
One liter of water
1/2 cup of lemon juice
1 tbsp. salt
1 tbsp. pepper
1 tbsp. cinnamon
2 tbsp. olive oil
Take a vine leaf, lay it out flat as shown in the photo below, drop a teaspoon of rice at the bottom part of the leaf.
Bring both sides of the leaf to the center and roll to the tip.
Repeat for the other vine leaves.
In the Mutine cooking pot, arrange the vine leaves tightly against each other.
Put between each row, slices of chicken breast.
Pour one liter of water then the chicken stock cube, salt, cinnamon, pepper, olive oil and lemon juice.
Cover the pot and bring to a boil.
After boiling, cook for 45 minutes over low heat. Serve hot with yogurt or salad.
Don't forget to enjoy your meal :)
I hope that through this recipe you will travel to Lebanon & the Mediterranean, feel a little warmth and generosity that emerge from these countries.
Thank you to CRISTEL France for trusting me and for sponsoring this article and to Charlotte for the different discussions we had together.
With lots of love,