Warak Enab (stuffed Grape Leaves)
Warak Enab, or Stuffed Grape Leaves, is a classic Levantine dish that is popular in many Middle Eastern countries. This recipe features a flavorful filling of rice, herbs, and spices, wrapped in tender grape leaves and cooked to perfection.
Ingredients
- 1 jar of grape leaves, drained and rinsed
- 1 cup of short-grain rice
- 1 onion, finely chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of allspice
Instructions
- Rinse the grape leaves under cold water and drain well.
- In a large bowl, combine the rice, onion, parsley, mint, olive oil, lemon juice, salt, pepper, and allspice. Mix well.
- Place a grape leaf on a flat surface, shiny side down. Place a small amount of the rice mixture in the center of the leaf.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly into a small cylinder.
- Repeat with the remaining grape leaves and filling.
- Place the stuffed grape leaves in a large pot, seam side down, in a single layer.
- Add enough water to cover the grape leaves, then place a heatproof plate on top to keep them submerged during cooking.
- Cover the pot and simmer over low heat for 45 minutes, or until the rice is cooked and the grape leaves are tender.
- Remove from heat and let the stuffed grape leaves cool in the pot before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 25g
- Protein
- 3g
- Fat
- 4g
Supplies
Large pot Heatproof plate
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the stuffed grape leaves with a side of hummus, tabbouleh, and pita bread for a complete Levantine meal.
Tips & tricks
For a richer flavor, you can add a dollop of yogurt on top of the stuffed grape leaves before serving.
Cost
$10