Yes you heard that right, I stuffed my wara’a enab with quinoa. To my grandma this was unheard of, first what the hell is quinoa second where is the meat!!
Nonetheless I went ahead and attempted my first stuffed vine leaves cooking experience and they turned out oh so amazing! I under estimated how tiring it was to roll so many, makes me appreciate all the times I’ve had them and all those women who must have been rolling them for hours! 🙂
Oh and meet my grandma aka Tata 🙂
- 1 small jar of vine leaves
- 1/2 cup quinoa
- 1/4 cup fine bulgur
- 2 tomatoes chopped finely
- 1 carrot chopped in smal cubes
- 1 cup tomato sauce such as pomi
- 1 clove garlic crushed
- 1 small onion chopped
- 2 organic vegetable stock cube
- 2 tbsp olive oil
- 1 tsp cinnamon
- 1 tsp chilli powder (optional)
- 1 tbsp paprika
- Salt & Pepper to taste
- Start with preparing the stuffing – in a small pot on the stove add the olive oil along with the crushed garlic and chopped onions.
- Once they become translucent add 2 cups of water, quinoa, bulgur,chopped tomatoes, vegetable stock cubes carrots and spices (cinnamon, salt and pepper). Leave to boil for 25-35 mins or until quinoa and bulgur are cooked
3. Add 1/2 tbsp of stuffing to the vine leaves and roll. Make sure not to overstuff as this could cause it to rip. As seen below start with placing it in the middle, fold then bring in the sides in and continue rolling.
Here is a photo I found online that shows it a bit better
4. In a larger pot add stuffed vine leaves carefully so they don’t fall apart with the tomato sauce (pomi) and spices(Paprika, chilli,salt and pepper), leave on heat for another 20-30 minutes.