Warak Enab (Stuffed Grape Leaves)

🧂 Ingredients

• 60 Grape leaves(Fresh or jarred (if jarred, rinse well and pat dry). If fresh, blanch them first.)
• 300 g Ground lamb(Can substitute with ground beef or a mix.)
• 1 cup Short-grain rice(Rinsed thoroughly until water runs clear.)
• 2 Tomatoes(Finely diced. Remove seeds if preferred.)
• 1/2 medium Onion(Finely minced (optional, but adds flavor).)
• 2 tbsp Fresh mint(Finely chopped (optional, adds freshness).)
• 2 tbsp Fresh parsley(Finely chopped (optional, adds freshness).)
• 1 tsp Allspice
• 1/2 tsp Cinnamon
• 1/2 tsp Black pepper(Freshly ground, or to taste.)
• 1 tsp Salt(Or to taste.)
• 120 ml Lemon juice(Freshly squeezed is best.)
• 60 ml Olive oil(Plus extra for drizzling.)
• Approximately 4-5 cups Water or Broth(Enough to cover the stuffed leaves.)

👨‍🍳 Instructions

1. 1

   Prepare Grape Leaves: If using fresh grape leaves, bring a large pot of water to a boil. Carefully immerse the leaves for 1-2 minutes until they turn bright green and pliable. Immediately transfer to an ice bath to stop the cooking, then drain and pat dry. If using jarred leaves, rinse them thoroughly under cold water to remove brine and pat dry.

   ⏱️ 15 minutes
2. 2

   Make the Filling: In a large bowl, combine the ground lamb, rinsed rice, diced tomatoes, minced onion (if using), chopped mint and parsley (if using), allspice, cinnamon, black pepper, salt, and half of the olive oil (30ml). Mix gently but thoroughly with your hands until all ingredients are evenly distributed. Be careful not to overmix, which can make the lamb tough.

   ⏱️ 15 minutes
3. 3

   Stuff the Grape Leaves: Lay a grape leaf flat, shiny side down, with the stem end facing you. Place about 1-2 teaspoons of the filling near the stem end. Fold the sides of the leaf inwards over the filling, then tightly roll the leaf away from you towards the tip, creating a neat, compact cylinder. Repeat with the remaining leaves and filling.

   ⏱️ 45 minutes
4. 4

   Arrange in Pot: Line the bottom of a heavy-bottomed pot with a few stray grape leaves or scraps to prevent sticking. Arrange the stuffed grape leaves snugly in layers, seam-side down, packing them tightly together. This helps them maintain their shape during cooking. Once all leaves are arranged, place a heatproof plate directly on top of the stuffed leaves to keep them submerged and prevent them from unraveling.

   ⏱️ 10 minutes
5. 5

   Braise the Warak Enab: In a small bowl, whisk together the remaining olive oil (30ml) and the fresh lemon juice. Pour this mixture over the plate in the pot. Add enough water or broth to just cover the plate. Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low, cover the pot tightly, and simmer gently.

   ⏱️ 1 hour 15 minutes
6. 6

   Check for Doneness: After about 1 hour and 15 minutes, carefully remove the plate. The rice should be fully cooked and tender, and the leaves should be very soft. If the liquid has evaporated too much, add a little more hot water or broth. Continue simmering for another 15 minutes if needed. The warak enab should be tender enough to cut easily with a fork.

   ⏱️ 15 minutes
7. 7

   Rest and Serve: Once cooked, remove the pot from the heat and let the warak enab rest for at least 15-20 minutes before serving. This allows the flavors to meld and the filling to set slightly. Serve warm or at room temperature, drizzled with a little extra olive oil and lemon juice if desired.

   ⏱️ 20 minutes

💡 Pro Tips

• ✓Roll the leaves tightly to prevent them from opening during cooking, as they will shrink slightly.
• ✓Pack the stuffed leaves snugly in the pot, seam-side down, to help them hold their shape.
• ✓Using a plate on top of the leaves ensures they stay submerged and prevents them from unraveling during the braising process.
• ✓Adjust the amount of salt and pepper in the filling to your personal preference.
• ✓Warak Enab can be made a day ahead and refrigerated; the flavors often improve overnight.

🔄 Variations

• Vegetarian: Omit the lamb and increase the rice. Add more herbs like dill and parsley, and perhaps some finely chopped pine nuts for texture.
• With Lamb Ribs: Line the bottom of the pot with lamb ribs before arranging the stuffed leaves. This adds extra flavor to the dish and provides a delicious side.

🥗 Nutrition

Per serving