Warak Enab

Step One

Rinse the rice until the water runs clear and leave to soak in a bowl of cold water.

Finely grate the potato into a separate bowl of salted water and set both aside

Step Two

Mix the meat, baharat, oil, garlic and a pinch of salt together

Step Three

Remove the potato from the water and squeeze out any excess water. Drain the rice

Add both to the meat mixture and combine thoroughly

Step Four

Set aside any leaves that are torn or feel especially thick and tough

Step Five

Taking one leaf at a time, place a heaped teaspoon of the meat and rice mixture at the bottom of the leaf and form into a sausage, about the size of a woman's index finger

Fold the base of the leaf over the meat and then fold in its sides

Using the palm of your hand roll the leaf away from you, so that it forms a tight parcel

Step Six

Line the bottom of a large saucepan with a layer of sliced tomatoes 

Using some of the tough or torn leaves, form a thin layer over the tomatoes

Step Seven

Arrange a layer of stuffed vine leaves in tight concentric circles in the pan

Cover with another layer of sliced tomato 

Continue layering in this way until all the vine-leaves are in the pan

Step Eight

Mix the tomato puree, lemon juice, oil, salt and pepper and water in a jug 

Pour on top of the vine leaves

Step Nine

Cover the saucey leaves with a final layer of vine leaves

Step Ten

Place a heatproof plate upside down on the top of the vine leaves and weigh down with a cooking stone. There should be at least a centimetre border between the plate and the edge of the pan

Step Eleven

Simmer over a low heat for 2 hours, until the meat is cooked and the leaves are soft and tender

To serve, flip the pan upside down onto a large plate (as if removing a cake from its tin)