Ingredients
The Stuffing
Minced beef or lamb (I used lamb) 50% of total mixture
Fresh green dill (Modern variants of the dish do not include dill but I did)
Fresh parsley
Spring onion (double amount to dill and parsley used)
Bit of fresh parsley
3 cloves of garlic (ground into paste)
Teaspoon of salt
Teaspoon of hot chili
2 teaspoon of turmeric
Touch of cinnamon
3 tablespoons of tomato puree
One egg
Lebrak
Meat stuffing from above
Rice, to suit quantity making
Mb'atten
Meat Stuffing from above
Potatoes, sufficient for portion size required
Flour
Boureek (bourik, burik or bourek)
Meat stuffing from above
Pastry - I used left over pastry from Kevins Uzbekistan menu Qovurma varaqi somsa
Egg
Water
Oil to deep fry
Method
Make your pastry and leave in fridge whilst you prepare below.
Prepare the stuffing by finely chopping the fresh herbs/onion
Mix with meat, spices, tomato puree and egg in a large bowl
Mix and squeeze (with your hands to force all the juice out of the herbs)
Leave to marinade whilst you prepare the pototoes and vine leaves
For the Lebrak, add sufficient uncooked rice to the stuffing mix to suit your preference
Place some mixture in the middle of the leaves
Roll over and fold the edges to make parcels. Pancake roll or cigar shape
Place some spare leaves in the bottom of a saucepan to carpet, and prevent burning
Add some/small cup of boiling water and place the parcels on top.
Place a slightly smaller lid so that it will drop all the way down inside the saucepan and sit directly on the parcels
Place a heavy stone on the lid, to keep it down and prevent the parcels from opening up while cooking
Simmer gently for about half an hour until the rice is cooked
Whilst cooking, make the Boureek by rolling out your pastry, break an egg over it and spread/brush over
Use a bowl to cut out suitably sized rounds
Add the meat stuffing
Fold the other half of the pastry over to make cornish pasty shaped parcels
Pinch the edges together to seal firmly
Brush the edges with a solution of egg and water (to prevent the egg leaking out while frying)
Heat a deep pan of oil for the Mb'atten and Boureek
Whilst the oil is warming, prepare the Mb'atten by slicing potatoes lengthwise into thin slices (about 3mm thick)
Keep two slices joined together at the base, to form a sandwich
Sprinkle some salt on all the slices and dry with kitchen paper, if wet
Stuff with meat stuffing (about 2 tablespoons) until fat and full
Hold the two slices from the joined end and dip the exposed stuffing into white flour and then dip (only the exposed stuffing, not the rest of the potato) in egg (to hold together while frying)
The Boureek and Mb'atten are both fried in boiling deep oil and should be cooked until and even golden brown. The preparation time should be about the same as the cooking time for the Lebrak, but take this out if cooked sooner and it can steam cook/rest whilst finishing.
Serve all together, with cous cous and salad if preferred.
Place some spare leaves in the bottom of a saucepan to carpet, and prevent burning
Add some/small cup of boiling water and place the parcels on top.
Place a slightly smaller lid so that it will drop all the way down inside the saucepan and sit directly on the parcels
Place a heavy stone on the lid, to keep it down and prevent the parcels from opening up while cooking
Simmer gently for about half an hour until the rice is cooked
Whilst cooking, make the Boureek by rolling out your pastry, break an egg over it and spread/brush over
Use a bowl to cut out suitably sized rounds
Add the meat stuffing
Fold the other half of the pastry over to make cornish pasty shaped parcels
Pinch the edges together to seal firmly
Brush the edges with a solution of egg and water (to prevent the egg leaking out while frying)
Heat a deep pan of oil for the Mb'atten and Boureek
Whilst the oil is warming, prepare the Mb'atten by slicing potatoes lengthwise into thin slices (about 3mm thick)
Keep two slices joined together at the base, to form a sandwich
Sprinkle some salt on all the slices and dry with kitchen paper, if wet
Stuff with meat stuffing (about 2 tablespoons) until fat and full
Hold the two slices from the joined end and dip the exposed stuffing into white flour and then dip (only the exposed stuffing, not the rest of the potato) in egg (to hold together while frying)
The Boureek and Mb'atten are both fried in boiling deep oil and should be cooked until and even golden brown. The preparation time should be about the same as the cooking time for the Lebrak, but take this out if cooked sooner and it can steam cook/rest whilst finishing.
Serve all together, with cous cous and salad if preferred.
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