Lahmeh al warak ( lamb on grape leaves)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Pat dwigans | |
| 6 | Grape leaves -- canned or | |
| Fresh -- fresh are better | ||
| 1 | pounds | Lamb cut in bite size cubes |
| 2 | Onions chopped | |
| 2 | tablespoons | Oil |
| Salt and pepper to taste | ||
| ¾ | teaspoon | Allspice |
| ¼ | 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 ½ hour.Tastes good with rice.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman