Stuffed grape leaves aka warak einab, sarma, yalanyi

I absolutely love them, especially when they are not too thick and smooth…..melting in your mouth and quite sour. Most of the times I make them without meat but this time I made them with minced lamb for a change. I love the touch of coffee and pomegranate molasses in the recipe, which I learned from a dear friends sister in the south of Lebanon back in the days, when making my books with Nadia. The potato and tomato are actually the best thing…. they become heaven and melt in your mouth.

For 4 persons

250 g rice
200 g minced lamb
1 bunch of parsley
1 big onion
2 garlic cloves
cinnamon
seven spice baharat 
1 tsp of dried mint
4 ripe tomatoes
pomegranate molasses
juice of 1 lemon
olive oil
1 teaspoon of ground instant coffee
grape leaves (preserverd), rinsed and patted dry
1 big potato (waxy), peeled and sliced
1 big tomato

Heat the oven at 175°C. Knead the rice with the minced lamb. Chop finely the parsley. Grate the onion and garlic. Chop finely the tomato. Mix everything into the rice mixture. Season with cinnamon, seven spice, dried mint and peper and salt. 

Take a grape leave, twig below, remove the little twig and add some of the filling on the lower part, form into a thin snake: don’t use too much filling, you want them thin. Now roll up (tuck in the sides), like you would roll up a sleeping bag: very thight. Finish the filling and enjoy this quiet handwork! I love to chat like the ladies or listen to a favorite podcast or music. Then make a layer of tomato in the bottom of a pan, add a layer of potato slices and then make a circle of stuffed grape leaves, and another if needed. Add water until they are just covered. A generous splash of pomegranate molasses, lemon juice, olive oil, salt and the ground coffee. Put a plate on top to keep it steady and bring to the boil. Boil on low fire for at least 1 ½ hour until really soft and nice. Leave to cool (the next day they are the best!) or eat warm.