Waraq Enab (Stuffed Grape Leaves)

• Beef shank 1kg
• Onion 3 large
• Garlic 4 cloves
• Ghee 2 tbsp
• Tomato paste 1 tbsp
• Allspice 1 tsp
• Salt 1 tsp
• Black pepper 0.5 tsp
• Grape leaves 40 leaves
• Short-grain rice 250 g

How to Make It

• 1

  Melt 2 tbsp ghee in a heavy-bottomed pot over medium heat.

• 2

  Add 3 finely chopped onions and sauté until translucent, about 5 minutes.

• 3

  Transfer half of the sautéed onions to a bowl and set aside for the filling. Add the 1kg beef shank, cut into large pieces, to the pot and brown on all sides until the color changes.

• 4

  Add 4 minced garlic cloves and 1 tbsp tomato paste, cooking for 1 minute until fragrant.

• 5

  Season the beef with 0.5 tsp allspice, 0.5 tsp salt and 0.25 tsp black pepper.

• 6

  Add 1 liter of water, bring to a boil, then cover and simmer on low heat for 60 minutes until the beef is almost tender. Lift out the beef pieces and reserve the broth.

• 7

  Rinse 250 g short-grain rice and mix it with the reserved onions, 0.5 tsp allspice, 0.5 tsp salt and 0.25 tsp black pepper. Lay the 40 grape leaves flat, shiny side down, place a teaspoon of the rice filling near the stem end of each, fold in the sides and roll tightly.

• 8

  Arrange the beef pieces in the bottom of the pot and pack the rolls tightly on top, seam-side down, in layers. Pour in 750 ml of the reserved broth so the rolls are just covered (top up with hot water if needed), weigh them down with a small heatproof plate, cover and simmer on low heat for 40 minutes until the rice and leaves are tender. Rest 10 minutes before serving with the beef.