Warak Enab – Stuffed Grape Leaves

Ingredients

Preparation

1. 1

   Prepare the grape leaves

   If using brined leaves, rinse several times and soak for ten minutes in fresh water. If using fresh leaves, blanch for thirty to sixty seconds in simmering water, then cool.

2. 2

   Drain and sort

   Drain the leaves thoroughly and spread them on a towel. Reserve torn or very small leaves for lining the bottom of the pot.

3. 3

   Rinse the rice

   Rinse the rice four to five times until the water is much clearer, then drain for at least ten minutes.

4. 4

   Prepare the filling

   Combine the drained uncooked rice, minced meat, diced tomatoes, onion, parsley, mint, salt, pepper, allspice, cinnamon and about 15 ml olive oil.

5. 5

   Mix gently

   Mix by hand for one to two minutes, just enough to distribute the ingredients. Do not compact the filling; the rice should remain loose among the meat.

6. 6

   Position a leaf

   Place a leaf veined-side up with the pointed end facing away from you. Trim off the tough stem at the base if still present.

7. 7

   Add the filling

   Place about one heaped teaspoon of filling near the base. Adjust the amount to the size of the leaf and leave enough room at the sides.

8. 8

   Fold the sides

   Fold the base of the leaf over the filling, then fold both sides toward the centre to fully enclose it.

9. 9

   Roll

   Roll toward the pointed end, keeping the shape even. The roll should be firm but not too tight so the rice has room to expand.

10. 10

    Repeat

    Shape all the rolls in the same way and keep them as even in size as possible for uniform cooking.

11. 11

    Line the pot

    Line the bottom of a wide pot with the reserved damaged leaves. Add the tomato slices if using and a few garlic cloves.

12. 12

    Arrange the rolls

    Arrange the rolls side by side, seam-side down, packing them tightly. Build successive layers and tuck the remaining garlic between some layers.

13. 13

    Prepare the cooking liquid

    Mix the hot stock, about 90 ml lemon juice and the remaining 20 ml olive oil.

14. 14

    Add the stock

    Pour the liquid gently into the pot until it comes almost level with the top layer, without necessarily covering it completely.

15. 15

    Weigh down the rolls

    Place a small heatproof plate directly over the stuffed leaves. It should apply gentle pressure to prevent the rolls from floating and opening.

16. 16

    Bring to a simmer

    Bring to a simmer over medium heat. As soon as the liquid starts bubbling, immediately reduce to very low heat and cover.

17. 17

    Simmer slowly

    Cook for sixty to seventy-five minutes over very low heat. Check the liquid level occasionally and add a little hot stock if it reduces too much.

18. 18

    Check the rice

    Taste one roll from the top. The leaf should be tender and the rice fully cooked. If the rice is still firm, continue for ten to fifteen minutes.

19. 19

    Adjust the lemon

    Gradually add the remaining lemon juice over the hot rolls. Taste before adding more to preserve a balanced flavour.

20. 20

    Rest

    Turn off the heat, carefully remove the plate, cover again and rest for fifteen to twenty minutes so the rice can finish absorbing the juices.

21. 21

    Serve

    Carefully arrange the Warak Enab on a large platter. Serve hot, warm or at room temperature with lemon wedges, yogurt, labneh or a fresh salad.

Tips & tricks

• Rinse brined grape leaves thoroughly to remove excess salt.
• Briefly blanch fresh leaves to soften them.
• Place the veined side facing upward when filling.
• Do not overfill because the rice expands during cooking.
• Roll firmly but not excessively tightly.
• Line the bottom of the pot with damaged leaves.
• Pack the rolls tightly so they do not open.
• Place a small heatproof plate over the rolls while cooking.
• Use short- or medium-grain rice, rinsed and thoroughly drained.
• Add lemon gradually to balance the acidity.
• Rest for fifteen to twenty minutes after cooking before serving.
• The dish is often even better after a few hours of resting.

Variations

• Make a vegetarian version without meat, using more tomato, parsley and mint.
• Use minced lamb instead of beef.
• Add a pinch of cinnamon or allspice.
• Add extra parsley, mint and dill for a herbier filling.
• Add a layer of tomato slices to the bottom of the pot.
• Tuck whole garlic cloves between the layers.
• Cook with pieces of lamb at the bottom of the pot for a richer version.
• Serve cold with extra lemon for a mezze-style version.

Storage

Stuffed grape leaves keep for up to three days in the refrigerator in an airtight container, with a little cooking liquid to prevent drying. They can be served cold or reheated gently while covered. They can be frozen for up to two months, although the leaves may become slightly more fragile after thawing.

Nutrition facts(per serving)

What to serve with this recipe?

• Labneh
• Fattoush
• Lebanese tabbouleh
• Hummus

Frequently asked questions