Mahshi Warak Enab
Egyptian Stuffed Grape Leaves
Authentic Egyptian Mahshi Warak Enab, featuring tender grape leaves meticulously stuffed with a fragrant mixture of rice, fresh herbs, and a hint of tomato. This version is known for its smaller size and bright, lemony flavor profile, distinguishing it from other regional variations.
🧂 Ingredients
- 1 jar (approx. 50 leaves) Jarred grape leaves(Look for whole leaves, not cut. Rinse thoroughly under cold water to remove brine.)
- 2 cups Short-grain rice(Rinsed well under cold water until water runs clear, then drained.)
- 2 medium Ripe tomatoes(Diced very finely. Reserve a few thin slices for layering the pot.)
- 1 medium Yellow onion(Minced very finely.)
- 1 cup Fresh parsley(Finely chopped. Use both leaves and tender stems.)
- 1/2 cup Fresh dill(Finely chopped. Use both leaves and tender stems.)
- 120 ml Fresh lemon juice(Approximately 1/2 cup. Adjust to taste for desired lemony flavor.)
- 2 tbsp Tomato paste(For the filling and the cooking liquid.)
- 1/4 cup Olive oil(Plus more for cooking liquid.)
- 1 tsp Spices(A blend of ground cumin and coriander is traditional. Salt and black pepper to taste.)
- 3-4 cups Water or vegetable broth(For the cooking liquid. May need more to cover.)
👨🍳 Instructions
- 1
Prepare the Filling: In a large bowl, combine the rinsed and drained short-grain rice, finely diced tomatoes, minced onion, chopped parsley, chopped dill, 1 tablespoon of tomato paste, olive oil, and spices. Mix thoroughly until all ingredients are evenly distributed. Taste and adjust seasoning with salt and pepper if needed. The mixture should be fragrant and well-seasoned.
⏱️ 20 minutes - 2
Prepare the Grape Leaves: If using jarred grape leaves, carefully rinse them under cold running water to remove excess brine. Gently separate the leaves. Trim any tough stems. For each leaf, place it shiny-side down on a clean surface. Spoon about 1-2 teaspoons of the rice filling onto the stem end of the leaf (depending on leaf size). Fold the sides of the leaf inward over the filling, then tightly roll the leaf from the stem end towards the tip, creating a compact cylinder. Repeat with remaining leaves and filling.
⏱️ 45 minutes - 3
Assemble the Pot: Line the bottom of a heavy-bottomed pot with a few reserved grape leaves or thin tomato slices to prevent sticking. Arrange the rolled grape leaves snugly in layers, seam-side down, packing them tightly together in a circular pattern. This prevents them from unraveling during cooking. Continue layering until all rolls are used, ensuring they are packed closely.
⏱️ 15 minutes - 4
Prepare the Cooking Liquid: In a bowl, whisk together the remaining 1 tablespoon of tomato paste, fresh lemon juice, and 3-4 cups of water or vegetable broth. Add a splash of olive oil and salt to taste. The liquid should be flavorful and slightly tart.
⏱️ 5 minutes - 5
Cook the Mahshi: Pour the prepared cooking liquid over the stuffed grape leaves in the pot. The liquid should just cover the rolls. If needed, add a little more water or broth. Place a heatproof plate directly on top of the grape leaves to keep them submerged and prevent them from opening during cooking. Bring the liquid to a boil over medium-high heat.
⏱️ 5 minutes - 6
Simmer and Finish: Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer gently for 1 hour to 1 hour 15 minutes, or until the rice is fully cooked and tender, and the grape leaves are soft. Check periodically to ensure there is enough liquid; add a little hot water if it seems to be drying out. The aroma should be fragrant and herbaceous.
⏱️ 1 hour 15 minutes - 7
Rest and Serve: Once cooked, remove the pot from the heat and let it rest, covered, for at least 15-20 minutes. This allows the flavors to meld and the rolls to firm up. Carefully invert the pot onto a serving platter or serve directly from the pot. Garnish with fresh lemon wedges if desired.
⏱️ 20 minutes
💡 Pro Tips
- ✓For a more authentic Egyptian experience, aim for smaller, more delicate rolls compared to the larger Lebanese style.
- ✓The generous amount of lemon juice is key to the characteristic bright and tangy flavor of Egyptian Mahshi Warak Enab.
- ✓Packing the rolls tightly in the pot is crucial to prevent them from unraveling during the long simmering process.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add 1/2 pound of ground lamb or beef to the rice mixture for a meat-filled version.
- Substitute thinly sliced cabbage leaves for grape leaves for a different texture and flavor profile.