Lahmeh Al Warak ( Lamb On Grape Leaves) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
7 Pat: dwigans,
6: Grape leaves, canned or
Fresh, fresh are better
1 lbs: Lamb cut in bite size cubes,
2: Onions chopped,
2 tbsp: Oil,
Salt and pepper to taste,
3/4 tsp: Allspice,
1/4 cup: Pine nuts, Pignolias
Juice of 1 lemon,
Directions:
If fresh grape leaves are used, soak them in hot water for 5 minutes.
Squeeze them dry. If canned or bottle leaves are used, soak them
overnight in cold water to get rid of the salt. Squeeze dry.
Preheat oven to 350.
Saute the meat and onions in oil until the meat is brown on all sides.
Season with salt, pepper and allspice. Place half the leaes in the
bottom of a low oven proof dish. Spread the meat mixture over,
sprinkle with the pignolias and place the rest of the Cover the dish
with a larger dish with water in it and bake in the oven for 1/2
hour.Tastes good with rice.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Source from luhu.jp
Squeeze them dry. If canned or bottle leaves are used, soak them
overnight in cold water to get rid of the salt. Squeeze dry.
Preheat oven to 350.
Saute the meat and onions in oil until the meat is brown on all sides.
Season with salt, pepper and allspice. Place half the leaes in the
bottom of a low oven proof dish. Spread the meat mixture over,
sprinkle with the pignolias and place the rest of the Cover the dish
with a larger dish with water in it and bake in the oven for 1/2
hour.Tastes good with rice.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman
Source from luhu.jp
Tags
Meats