Steps to Make Speedy wara aneb (stuffed vine leaves with lamb chunks)

wara aneb (stuffed vine leaves with lamb chunks).

wara aneb (stuffed vine leaves with lamb chunks)

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, wara aneb (stuffed vine leaves with lamb chunks). It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

wara aneb (stuffed vine leaves with lamb chunks) is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. wara aneb (stuffed vine leaves with lamb chunks) is something that I've loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have wara aneb (stuffed vine leaves with lamb chunks) using 6 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make wara aneb (stuffed vine leaves with lamb chunks):

{Prepare 2 kg of vine leaves.
{Prepare 25 of lemons (freshly squeezed).
{Get 4 cup of rinsed out rice.
{Get 1 of salt and pepper.
{Take 3 kg of mince beef meat.
{Prepare 2 kg of lamb chunks.

Instructions to make wara aneb (stuffed vine leaves with lamb chunks):

be patient lol this will take a while.
start 3 days before you plan to serve.
wash out vine leaves and add to boiling water. you want to soften the leaves to roll but not too much as to prevent breaking.
mix mince beef with rice and add a teaspoon of salt and pepper.
place a tiny bit of the stuffing on each vine leave and roll up really tighly. it should be the length and width of your pinky finger.
repeat for all vine leaves. this may take you 4 hours to do..
freeze over night.
the afternoon before you wish to serve place the lamb chunks in a big pot and add water enough to cover. allow to boil. pour the water out and wash the chunks with clean water. reason you do this is to wash the fat out of the meat. place back into the pot so that it covers the bottom of the potm sprinkle the meat with a decent amount of salt and pepper..
place the frozen stuffed vine leaves ontop of the meat..
pour in all the lemon juice. add water to cover the rest of the vine leaves. The water level should be up to the second layer from the top.
bring to boil and allow to cook on high for 10 minutes.
reduce heat and cook overnight. it takes about 12 hours on the stove.
serve with mint and shallots and lebanese bread.

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