Jordanian Stuffed Grape Leaves (Waraq Enab)
Tender grape leaves filled with a flavorful mixture of rice, herbs, and sometimes minced meat, then slow-cooked in a tangy lemon and olive oil broth.
🧂 Ingredients
- 1 jar (approx. 500g) Grape leaves(or about 60 fresh leaves)
- 1.5 cups Short-grain rice(washed until water runs clear)
- 250 g Ground lamb or beef(optional, for meat version)
- 2 medium Tomatoes(finely chopped)
- 2 small Onions(finely chopped)
- 1 cup Fresh parsley(finely chopped)
- 0.5 cup Fresh mint(finely chopped)
- 0.75 cup Olive oil(divided)
- 0.75 cup Lemon juice
- 5 cloves Garlic(sliced)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 4 cups Water or chicken broth(enough to cover)
- 1 medium Potato slices(optional, for lining the pot)
- 1 medium Tomato slices(optional, for lining the pot)
👨🍳 Instructions
- 1
If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 1-2 minutes until softened, then rinse. Trim off the tough stems.
- 2
Prepare the filling: In a large bowl, combine the washed rice, chopped tomatoes, chopped onions, chopped parsley, chopped mint. If using meat, add the ground lamb or beef now. Season with salt and black pepper. Mix well.
- 3
To roll the grape leaves: Lay a grape leaf flat with the vein side up. Place about 1-2 teaspoons of filling near the stem end (use less filling for smaller leaves). Fold the bottom edge over the filling, then fold in the sides, and roll tightly towards the tip.
- 4
Line the bottom of a heavy-bottomed pot with some of the grape leaf stems, sliced potatoes, or tomato slices to prevent the rolls from sticking.
- 5
Arrange the stuffed grape leaves snugly in layers in the pot, seam-side down. You can alternate the direction of each layer for a tighter pack.
- 6
Scatter the sliced garlic cloves over the top layer of grape leaves.
- 7
In a separate bowl, whisk together 1/2 cup of olive oil, lemon juice, and water or chicken broth. Pour this liquid mixture over the grape leaves until they are just covered. If needed, add more liquid.
- 8
Place a heatproof plate directly on top of the grape leaves to keep them submerged and prevent them from unrolling during cooking. Cover the pot with a lid.
- 9
Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer gently for about 60-75 minutes, or until the rice is fully cooked and the leaves are tender. The cooking time may vary depending on the type of rice and leaves used.
- 10
Once cooked, let the grape leaves rest in the pot for at least 15-20 minutes before serving. Drizzle with the remaining 1/4 cup of olive oil before serving, if desired. Serve warm or at room temperature.
💡 Pro Tips
- ✓For vegetarian stuffed grape leaves, omit the meat and increase the amount of rice and herbs.
- ✓The tighter you roll the leaves, the less likely they are to fall apart during cooking.
- ✓If you can't find fresh mint, you can use dried mint, but use less as it's more potent.
🔄 Variations
- Some recipes add a tablespoon of pomegranate molasses to the cooking liquid for a touch of sweetness and tang.
- A pinch of sumac can be added to the filling for an extra layer of flavor.