Warak Arish

·         If picked in wild must be green on both sides or buy them in a jar

·         Rinse them under cool running water and dry them

·         Separate them and pat dry

·         For extra leaves:

·         Put them in piles on paper towels and leave out overnight

·         Freeze the next day

· 1 lb. ground beef or lamb or combo

· 1/2 -2/3 cup of rice

· 1 tsp. Salt

· 1 tbls. Allspice

· 1/2 tsp. Cinnamon

· 1/2 tsp. Black Pepper

· 1 tbls. Tomato Paste

· In a bowl add:

· 1/2 can of tomato paste

· 1 tlbs. Allspice

· ½ tsp. Cinnamon

· 1.5 tsps Salt

· 1 tsp black pepper

· Mix it well then power it over the Warak Arish

· Make the filling

· Roll filling in leaves

· Tie rolls together in bundles of 6-8 with butcher twine

· Put them in pot standing on end

· Power sauce over and add water to cover by an inch

· Bring to boil then reduce to medium low

· Cook for 45 mins then check rice by breaking open one roll

· Serve with Lebanese bread and plain yogurt