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Warak Enab (Stuffed Grape Leaves)

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50 min
Prep
50 min
Cook

Ingredients

  • 250 g fresh or preserved grape leaves
  • 300 g (1.5 cups) short-grain rice, rinsed
  • 2 tomatoes, finely diced
  • 30 g (1/2 cup) chopped parsley
  • 15 g (1/4 cup) chopped mint
  • 60 ml (1/4 cup) olive oil, plus extra for the pot
  • 45 ml (3 tbsp) lemon juice, plus extra for cooking liquid
  • 10 g (2 tsp) salt
  • 2 g (1/2 tsp) black pepper
  • 3 cloves garlic, sliced
  • 500 ml (2 cups) water or vegetable stock

Method

  1. If using preserved grape leaves, rinse well; if fresh, blanch briefly in boiling water until pliable.
  2. Mix rice, tomatoes, parsley, mint, olive oil, lemon juice, salt and pepper in a bowl for the filling.
  3. Lay a grape leaf vein-side up, place a small spoonful of filling near the stem end, fold in the sides and roll tightly into a small cylinder.
  4. Repeat with remaining leaves and filling, arranging rolls snugly seam-side down in a large pot lined with a few extra leaves and sliced garlic.
  5. Add water or stock mixed with extra lemon juice until it just covers the rolls.
  6. Place a small plate on top to keep the rolls submerged, cover the pot and simmer gently for 45-50 minutes.
  7. Rest for 10 minutes before serving warm or at room temperature.

Introduction: Delicate grape leaves rolled around a filling of rice, tomato and herbs, warak enab is a labour-intensive but cherished dish prepared for gatherings and special weekend meals in Lebanon.

Cultural Background: Delicate grape leaves rolled around a filling of rice, tomato and herbs, warak enab is a labour-intensive but cherished dish prepared for gatherings and special weekend meals in Lebanon.

Tips: Roll tightly but not too tight, as the rice will expand during cooking. Layering extra grape leaves at the bottom of the pot prevents scorching.

Variations: A meat version adds minced lamb to the rice filling for a heartier dish. A vegan version, as written, is naturally plant-based.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently in a covered pan with a splash of water over low heat, or serve cold.

FAQs:

Q: Can I use jarred grape leaves?

A: Yes, rinse well to remove excess brine before using.

Q: Why did my rolls fall apart while cooking?

A: Ensure they are packed tightly in the pot and weighted down so they don't unroll while simmering.

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