Warak Enab

Ingredients

• 1 jar grape leaves - preferably pickled or preserved
• 1 cup short-grain rice - rinsed and drained
• 1 cup ground lamb or beef - optional for a meat variant
• 1 large onion - finely chopped
• 2 cloves garlic - minced
• 1 cup fresh parsley - chopped
• 1/2 cup fresh mint - chopped
• 1 tsp allspice
• 1 tbsp salt
• 1 tsp black pepper
• 1 lemon juiced
• 2 cups vegetable broth - for cooking

Step-by-step instructions

1. In a large bowl, combine the rice, ground meat (if using), onion, garlic, parsley, mint, allspice, salt, and black pepper. Mix well until thoroughly combined.
2. Rinse the grape leaves in cold water and pat dry. Lay a leaf flat on a clean surface, vein side up. Place about 1 tablespoon of the filling at the base of the leaf and fold the sides over the filling. Roll it tightly from the base to the tip. Repeat until all filling is used.
3. In a large pot, layer any leftover or torn grape leaves on the bottom. Arrange the stuffed grape leaves tightly in the pot. Add the lemon juice and pour the vegetable broth over the leaves, covering them generously. Place a plate on top to keep them submerged.
4. Cover the pot and simmer on low heat for about 60 minutes until the grape leaves are tender and the rice is cooked. Serve warm or at room temperature.

Serving suggestion

Serve Warak Enab with a side of yogurt or tahini sauce and fresh lemon wedges for an authentic experience.

Nutrition per serving (estimated)

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