How to Make
Mihshi Warra Enib - Stuffed Grape Leaves

1. Put the lamb to boil in a saucepan. Scum rises to the top, discard the water, wash the lamb and put to boil again. When the lamb is cooked, remove and set aside, reserving the liquid for stock.

TO PREPARE AND STUFF THE GRAPE LEAVES

1. To make the stuffing, put the ground beef, rice, butter, mint and salt into a mixing bowl and kneed to combine well. Set aside in the refrigerator until leaves are prepared.
2. Cut the stems off the grape leaves. Submerge the leaves in boiling water for one minute, and place in a colander to drain and cool.
3. To stuff, position each leaf shiny side down, with the stem end closest to you, on a clean work surface.
4. Place a spoonful of stuffing inside a 1/4" deep line across the bottom of the leaf where it joins the stem.
5. Fold the bottom of the leaf over the stuffing and roll once.
6. Next, fold each side of the leaf towards the middle. Continue rolling, holding firmly until it is wrapped up into a neat parcel (like a small cigar).
7. Set aside, resting on the final fold so it would not unwrap, and continue until all the leaves are stuffed and rolled.

1. Pack the cooked lamb on the bottom of a large, straight-sided pot.
2. Pack a layer of rolled grape leaves into the pot tightly and neatly together, and dot with pats of butter and mint. Pack the second layer on top and perpendicular to the first, and dot with butter and mint as well. Continue in this manner until all the grape leaves are packed.
3. Place a heavy, heatproof plate face-down on top of the final layer. This is to prevent the grape leaves from unrolling while cooking.
4. Mix together the lamb stock, lime, salt and additional water to make up the desired amount of cooking liquid, approximately 4 cups.
5. Pour the cooking liquid slowly into the pot. The liquid should come up to half inch from the top of the first layer. Set aside extra liquid in case you need to replenish it later.
6. Bring to a boil, cover the pot, lower the heat and simmer until the rice is cooked and most of the liquid is absorbed, approximately 45 minutes. Check every 10 minutes and, if necessary, replenish the liquid by pouring, very carefully, into the edges of the pot.
7. To serve, remove the plate from on top of the grape leaves. Place a flat, round platter (with a small lip) onto the top of the pot, and holding very carefully, turn pot and platter over quickly in one swift movement. Stand in place for 5 minutes, and then lift the pot off carefully so as not to disturb the "mould" of grape leaves on the serving platter. The lamb pieces may be removed or served. Drain off most of the liquid.
8. Serve hot.