Wara Einab | Rowena G's Recipes

Ingredients

• 40 fresh medium/large vine leaves plus 4 or 5 very big ones to put at the bottom of the pan
• 100g risotto rice
• 2 small onions
• 250g minced lamb
• 10g mint
• 40g flat-leaf parsley
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cumin
• 1 Teaspoon of ground coriander
• 1 vegetable or mutton stock cube dissolved in 450ml boiling water
• Prepare a heavy based pan, preferably Le cruset or something simaler by putting 4 large vine leafs at the bottom (this helps to stop them burning).
• Appetizer
• Lunch
• Nibbles