Stuffed Grape Leaves (Warak Enab)
Tender, brined grape leaves filled with a savory mixture of rice, fresh herbs, and tomatoes, slowly simmered until perfectly cooked. A classic Middle Eastern vegetarian dish, wonderful as an appetizer or light meal for two.
Prepare grape leaves and rice filling
Rinse the brined grape leaves thoroughly under cold water to remove excess salt. Carefully separate them and lay them flat. If any are too large, you can cut them in half. Brined means preserved in salt water. In a medium bowl, combine 1/2 cup rinsed short-grain rice, 1 finely diced medium tomato, 1/4 finely diced medium onion, 1/4 cup finely chopped fresh parsley, 2 tablespoons finely chopped fresh mint, 2 tablespoons olive oil, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine all ingredients.
💡 Pro Tips:
- •Rinsing grape leaves well prevents them from being too salty.
- •Using short-grain rice ensures a tender filling.
Roll the grape leaves (Warak Enab)
On a clean flat surface, lay a grape leaf shiny-side down with the stem end facing you. If the leaf has a tough stem, remove it. Place about 1-2 teaspoons of the rice filling near the stem end (the wider part of the leaf). Fold the bottom part of the leaf over the filling, then fold in the sides towards the center. Roll the leaf tightly from the bottom up to create a compact cylinder. Warak Enab means grape leaves. Repeat with remaining leaves and filling. This step requires patience and practice.
💡 Pro Tips:
- •Rolling tightly prevents the filling from coming out during cooking.
- •Practice helps improve rolling speed and neatness.
Layer and simmer
Line the bottom of a heavy-bottomed pot or Dutch oven with any torn or extra grape leaves, or thin slices of potato or tomato. This prevents the rolls from sticking or burning. Arrange the rolled grape leaves snugly in layers in the pot. You can place 1/2 thinly sliced lemon on top of the layers. Pour 1 cup hot water or vegetable broth and 1/4 cup fresh lemon juice over the grape leaves. Place a heatproof plate directly on top of the grape leaves to keep them submerged. Bring the liquid to a gentle simmer (cook gently just below boiling, with small bubbles) over medium heat. Cover the pot tightly with a lid, reduce the heat to low, and simmer for 1 hour to 1 hour 15 minutes, or until the rice is cooked through and the leaves are tender. Simmer means to cook gently just below boiling, with small bubbles.
💡 Pro Tips:
- •A heavy pot ensures even heat distribution.
- •The plate keeps the rolls submerged and cooked evenly.
Serve
Once cooked, remove the pot from heat and let it rest for 10-15 minutes, still covered. This allows the liquid to be fully absorbed and flavors to meld. Carefully drain any remaining liquid. Serve the Stuffed Grape Leaves warm or at room temperature, often with extra lemon wedges. They are also delicious chilled.
💡 Pro Tips:
- •Resting allows the flavors to settle and makes the rolls firmer.
- •Serving with extra lemon juice brightens the flavors.
- Medium bowl (for filling)
- Heavy-bottomed pot or Dutch oven
- Heatproof plate (to weigh down leaves)
- Measuring cups
- Measuring spoons
- Knife and cutting board
- 💡Grape leaves vary in saltiness, so taste the rinsed leaves before adding salt to the filling.
- 💡For a meat-filled version, add 1/4 pound (115g) ground beef or lamb to the rice mixture and adjust cooking time slightly.
- 💡This dish can be prepared ahead of time and stored in the refrigerator for up to 3-4 days. Flavors often improve over time.
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