This is a Middle East typical Arabic dish, known as Wara Eineb. It is fresh, lemony and with the perfect balance of tastes thanks to the right combination of herbs and spices: allspice, ground cinnamon, ground black pepper, parsley, fennel seed, mint leaves. The pin nuts add extra depth of taste and twist the pallet satisfaction to a next level.
This dish is traditionally served cold as mezze with lemon wedges which makes it perfect for Lunchbox.
The finger foods and cold friendly meals are a good choice for packed Lunch. You can make them on Sunday and enjoy during the week as a main or a side.
Whatever way you pack them in your Lunchbox, we guarantee you will enjoy.
Cooking tips:
1) To prepare fresh leaves, bring a large pot of water to the boil and dip the leaves into it for 2 minutes to soften. Drain and refresh under cold running water, making sure they are thoroughly drained before using.
2) To prepare preserved leaves, place the leaves in a deep bowl and pour boiling water over them. Leave them to soak for 15 minutes, using a fork to gently separate the leaves and get rid of the any salty residue. Drain the leaves, rinse thoroughly, and drain again.
3) Make the vine wraps small. Place a vine leaf on a plate or board. Place 1 heaped teaspoon of rice at the bottom of the leaf where the stem would have been. Fold the stem edge over the filling then fold both side edges in towards the middle of the leaf so that the filling is sealed in. Roll up the leaf. Place the palm of your hand and squeeze it lightly to fix the shape. Set aside and repeat with remaining leaves and rice.
Bon app!
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