Waraq Enab (Egyptian Stuffed Grape Leaves)

🧂 Ingredients

• 1 jar (approx. 60 leaves) Jarred grape leaves (stuffed grape leaves)(Look for 'stuffed grape leaves' or 'waraq enab' in Mediterranean or Middle Eastern markets. Rinse well before use.)
• 300 g Medium-grain rice(Rinsed thoroughly under cold water until the water runs clear. Do not soak.)
• 300 g Ground beef(80/20 lean to fat ratio is recommended for flavor and moisture.)
• 2 medium Tomatoes(Finely diced. Reserve one for the broth.)
• 1 cup Fresh herbs(A mix of finely chopped parsley, dill, and mint. Adjust ratios to your preference.)
• 1 medium Onion(Finely minced.)
• 3 cloves Garlic(Minced.)
• 1/4 cup Olive oil(Plus extra for the cooking pot.)
• 1/4 cup Lemon juice(Freshly squeezed.)
• 2 tablespoons Tomato paste
• 3 cups Water or vegetable broth(For the cooking liquid.)
• to taste Salt
• to taste Black pepper
• 1 teaspoon Allspice(Optional, but traditional for Egyptian flavor.)
• 1/2 teaspoon Cinnamon(Optional, but traditional for Egyptian flavor.)

👨‍🍳 Instructions

1. 1

   Prepare the Grape Leaves: If using jarred grape leaves, gently separate them and rinse thoroughly under cold running water to remove brine. If they are large, you can cut off the tough stem end. If they are very small, you may not need to cut them. Set aside.

   ⏱️ 15 minutes
2. 2

   Make the Filling: In a large bowl, combine the rinsed rice, ground beef, diced tomatoes (reserving one tomato for the broth), minced onion, minced garlic, chopped fresh herbs, 1/4 cup olive oil, lemon juice, tomato paste, salt, pepper, allspice, and cinnamon (if using). Mix everything thoroughly until well combined. The mixture should be moist but not wet.

   ⏱️ 20 minutes
3. 3

   Roll the Grape Leaves: Lay a grape leaf flat on a clean surface with the shiny side down and the veins facing up. Place about 1-2 tablespoons of the filling near the stem end (the wider end). Fold the sides of the leaf inward over the filling, then tightly roll from the stem end towards the tip, creating a compact cylinder. Repeat with the remaining leaves and filling. Aim for consistent, tight rolls to prevent them from unraveling during cooking.

   ⏱️ 1 hour
4. 4

   Arrange in Pot: Line the bottom of a heavy-bottomed pot or Dutch oven with a few extra grape leaves or sliced reserved tomato to prevent sticking. Arrange the rolled grape leaves snugly in layers, seam-side down, in the pot. Pack them tightly but not so tight that they burst during cooking.

   ⏱️ 10 minutes
5. 5

   Prepare the Cooking Liquid: In a bowl, whisk together the water or vegetable broth, remaining tomato paste, and a pinch of salt and pepper. Pour this liquid over the arranged grape leaves in the pot. The liquid should just cover the leaves. If needed, add a little more water or broth.

   ⏱️ 5 minutes
6. 6

   Cook the Waraq Enab: Place a heatproof plate or a smaller pot lid directly on top of the grape leaves to keep them submerged and prevent them from unraveling. Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with its lid, and simmer for 1 hour to 1 hour 15 minutes, or until the rice is fully cooked and tender, and the grape leaves are soft. The liquid should be mostly absorbed.

   ⏱️ 1 hour 15 minutes
7. 7

   Rest and Serve: Once cooked, remove the pot from the heat and let it rest, covered, for at least 15-20 minutes before serving. This allows the flavors to meld and the rolls to firm up. Serve warm or at room temperature, often with a side of yogurt or a lemon wedge.

   ⏱️ 20 minutes

💡 Pro Tips

• ✓Tight rolling is crucial to prevent the grape leaves from unraveling during the cooking process. Ensure the filling is not too wet.
• ✓For an authentic Egyptian flavor, use a blend of fresh parsley, dill, and mint. A pinch of allspice and cinnamon in the filling is also characteristic.
• ✓Serve with a generous squeeze of fresh lemon juice or a dollop of plain yogurt for a refreshing contrast.

🔄 Variations

• Vegetarian version: Omit the ground beef and increase the rice slightly, or add finely chopped vegetables like zucchini or bell peppers to the filling.
• Different herbs: Experiment with other fresh herbs like cilantro or chives, though parsley, dill, and mint are traditional.
• Spicier version: Add a pinch of red pepper flakes to the filling.

🥗 Nutrition

Per serving