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Warak Enab

Name: Warak Enab
Prep time: PT45 minutes
Cook time: PT1.5 hours
Total time: PT2 hours 15 minutes
Yield: 6
Cuisine: Sudan
Ingredients: 1 jar (approx. 454g) Grape leaves (rinsed and drained, or fresh leaves blanched); 1.5 cups Short-grain rice (soaked and rinsed until water runs clear); 1 pound Ground beef or lamb; 1 medium Onion (finely chopped); 2 medium Tomatoes (finely diced); 3 cloves Garlic (minced); 4 tablespoons Olive oil (plus more for cooking); 3 tablespoons Baharat (Sudanese 7-spice mix); 2.5 large Lemon (juiced); 3 tablespoons Passata; 100 ml Water; to taste Salt; 1 small Potato (thinly sliced, for lining the pot); 2 tablespoons Pomegranate molasses (optional, for extra tang)

Stuffed Grape Leaves

Warak Enab, meaning 'grape leaves' in Arabic, is a beloved dish across the Middle East and North Africa, including Sudan. These tender grape leaves are stuffed with a flavorful mixture of rice, minced meat, and aromatic spices, then slow-cooked to perfection. It's a dish often prepared for special occasions and family gatherings, showcasing the rich culinary heritage of the region.

準備時間45 minutes

調理時間1.5 hours

合計時間2 hours 15 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Prepare the filling: In a large bowl, combine the soaked and rinsed rice, minced meat, chopped onion, diced tomatoes, minced garlic, 3 tablespoons of olive oil, baharat, salt to taste, and 1 tablespoon of lemon juice. Mix everything thoroughly.
💡 プロのコツ: Ensure all ingredients are well combined for an even flavor distribution.
2
Prepare the grape leaves: If using jarred grape leaves, rinse them thoroughly to remove excess brine. If using fresh leaves, blanch them in boiling water for a minute, then shock in ice water before draining. Set aside any torn or thick leaves for lining the pot.
💡 プロのコツ: Gently separate the leaves to avoid tearing.
3
Roll the grape leaves: Lay a grape leaf flat with the smooth side down and the stem end towards you. Place about 1 teaspoon of the filling near the stem end. Fold the bottom edge over the filling, then fold in the sides, and roll tightly towards the tip to form a neat cylinder.
💡 プロのコツ: Roll them snugly but not so tight that the rice expands and bursts the leaves.
4
Line the pot: Arrange the reserved torn or thick grape leaves at the bottom of a heavy-bottomed pot. Add the sliced potatoes over the leaves.
💡 プロのコツ: This layer prevents the stuffed leaves from sticking to the bottom of the pot.
5
Arrange the stuffed leaves: Place the rolled grape leaves tightly packed in concentric circles on top of the potato layer. Continue layering until all the leaves are used.
💡 プロのコツ: Packing them tightly helps them maintain their shape during cooking.
6
Prepare the cooking liquid: In a bowl, whisk together the remaining lemon juice, passata, water, 1 tablespoon of olive oil, and salt to taste. If using, stir in the pomegranate molasses.
7
Cook the Warak Enab: Pour the cooking liquid over the stuffed grape leaves. Place a heatproof plate directly on top of the leaves to keep them submerged. Cover the pot with a lid.
💡 プロのコツ: Bring to a boil, then reduce heat to low and simmer gently for about 1.5 hours, or until the rice is cooked and the leaves are tender.
8
Rest and serve: Let the Warak Enab rest in the pot for at least 15-20 minutes after cooking before serving. Serve warm or at room temperature.
💡 プロのコツ: The flavors meld beautifully during the resting period.

調理履歴を記録する

💡 プロのコツ

✓For a vegetarian version, omit the meat and increase the amount of rice and vegetables in the filling.
✓If you don't have baharat, you can substitute with a mix of cumin, coriander, cinnamon, and black pepper.
✓Adjust the amount of lemon juice to your preference for tanginess.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a layer of sliced tomatoes or lamb chops at the bottom of the pot before layering the grape leaves.
Some recipes include a pinch of Aleppo pepper or sumac in the filling for added flavor.