Grumpy Stuffed Grape Vine Leaves

Warak Enab
Lebanon
Ingredients

250g minced lamb
400g grape vine leaves
50g pine nuts
200g rice, uncooked
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp. tomato paste
2 tsp. Harissa paste
4 tbsp. fresh coriander, chopped
2 lemons
+ lots of vegetable oil

Algorithm

Fry pine nuts without oil in a dry pan until they turn brown. Add some oil and fry the onions. Add the garlic, Harissa and minced meat und fry until golden. Mix in the tomato paste with an additional spoon of water and cook for 1 min. Stir in the coriander and rice.
Spread vine leaves bottom up with the veiny side on top, put a spoon of the filling on each leaf, fold the sides towards the middle and gently roll so that the vine leaf is covering the filling. Do not roll too tightly, since the rice corns will become bigger when cooking.
Lay any broken leaves on the bottom of a big pot. Add a layer of rolls and cover again with a layer of leaves. Repeat until all the rolls are placed in the pot. Squeeze the lemons and pour the juice and half a cup of oil over the leaves. Cover with a flat plate to prevent the rolls from swimming up and cook on slow heat for 30 min.