Arabic Style Stuffed Vine Leaves (Warak Enab)

For Arab-style stuffed vine leaves, first finely chop the shallots, put them in a small saucepan and add a little water. Bring to a boil and then simmer over reduced heat until all the liquid has evaporated. Remove from heat and let cool.

Blanch (scald) tomatoes briefly in simmering water, lift out, peel off skin and cut flesh into small cubes. Put the tomatoes in a bowl and mix together with the minced meat, rice, garlic cloves, shallots and spices. Finely chop the parsley and add it as well.

Now place the vine leaves on the work surface with the rough side up and apply a little filling mixture to each. Fold the bottom part in, fold the sides over and roll up the vine leaf in a cigar shape. Tie with a thread if desired and nestle the rolls in a pot.

Stir the tomato paste into the soup until smooth and pour in. Cover the pot tightly and cook the rolls at moderate heat for about 45-60 minutes. If necessary, add a little more liquid.

Lift out the vine leaves, arrange them, pour the remaining juice over them as desired, sprinkle with freshly chopped parsley and serve.

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