Page 515 - АЛЬМАНАХ КУХНЯ НАРОДНАЯ ДИПЛОМАТИЯ 2020-2023

These Lebanese Warak enab are absolutely for meat lovers, and can

be made with either lamb or beef. Loin chops line the bottom of the
pot, shielding the grape leaves from scorching, while also becoming

super tender as they simmer. The meaty stuffing is flavored subtly

with a little bit of seven-spice blend. But most of the flavor comes
from the tangy grape leaves and meat. With only 7 real ingredients,

they’re so simple, yet so incredibly flavorful.

Feel free to jump to the recipe if you’re ready to go, or read

through some helpful tips and tricks first. And don’t miss my whole
collection of dolma and mahshi for lots of similar recipes

(including vegetarian grape leaves).