Lebanese stuffed grape leaves with lemony rice and herb filling — a labor of love.
Warak Enab (stuffed grape leaves) is one of Lebanese cuisine's most treasured dishes, requiring patience and skill to make. Tender grape leaves are stuffed with a fragrant mixture of rice, tomatoes, onion, fresh herbs, and a drizzle of olive oil and lemon. They are tightly rolled, packed together, and slow-cooked until infused with lemony, herbal goodness.
Serves 8
Mix rice with tomatoes, onion, parsley, mint, olive oil, lemon juice, allspice, cinnamon, and salt.
If using fresh leaves, blanch in boiling water 2 minutes. If jarred, rinse well.
Place a leaf vein-side up, add a small spoonful of filling near stem, fold sides in, and roll tightly into a small cylinder.
Pack rolls tightly in a pot lined with tomato slices. Add water to just cover. Weight with a plate. Bring to boil, then simmer on low heat 45–60 minutes.
Cool slightly. Arrange on a platter and serve with lemon wedges and yogurt.
Roll them tightly so they don't unravel during cooking.
Lay potato slices on the bottom to prevent sticking and burning.
Add ground meat to the filling for a heartier version.
Add pomegranate molasses to the cooking liquid for tartness.
Refrigerate up to 4 days. Can be eaten cold.
Stuffed grape leaves are found across the Levant, Turkey, and Greece. Lebanese families spend hours rolling them together, making it a communal act of love.
Yes, freeze raw after rolling. Cook from frozen, adding 20 minutes extra cooking time.
Per serving (150g / 5.3 oz) · 8 servings total
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