Warak Enab (Vegetarian Stuffed Grape Leaves)
These vegetarian stuffed grape leaves are a delightful and flavorful appetizer, perfect for sharing. Tender grape leaves are filled with a fragrant mixture of rice, tomatoes, and herbs, then slowly simmered to perfection. They can be enjoyed warm or cold.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 349 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 ggrape leaf, jarred or fresh
filling
- 1 cupshort grain rice, rinsed
- 2 pcstomato, finely diced
- 1 pcsyellow onion, finely chopped
- 0.5 cupfresh parsley, finely chopped
- 0.25 cupfresh mint, finely chopped
- 0.25 cupolive oil
- 0.25 cuplemon juice, freshly squeezed
- 1 tspsalt
- 0.5 tspblack pepper
- 1 tspallspice
layering
- 1 pcslemon, sliced
cooking liquid
- 3 cupwater
- 0.5 cuplemon juice, for cooking liquid
- 0.5 tspsalt, for cooking liquid
Equipment
large bowl · large pot · cutting board · knife
The method
Step by step
- 1
If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine, then gently separate and set aside.
About 5 min
Cook’s note: Be careful not to tear the delicate leaves.
- 2
In a large bowl, combine the short grain rice, diced tomato, chopped yellow onion, chopped fresh parsley, and chopped fresh mint.
About 5 min
- 3
Add the olive oil, lemon juice, salt, black pepper, and allspice to the filling mixture.
- 4
Mix all the filling ingredients thoroughly until well combined.
About 2 min
Cook’s note: Ensure the rice is evenly coated with the herbs and spices.
- 5
Lay a grape leaf flat on a clean surface with the stem end facing you and the shiny side down.
Cook’s note: If the leaf is very large, you can trim it slightly.
- 6
Place a small spoonful of the rice mixture near the bottom center of the leaf.
Cook’s note: Don't overfill, as the rice will expand during cooking.
- 7
Fold the bottom edge of the leaf over the filling, then fold in the sides towards the center.
- 8
Roll the leaf tightly from the bottom upwards into a compact cylinder.
About 20 min
Cook’s note: A tight roll prevents the filling from escaping.
- 9
Repeat this rolling process with the remaining grape leaves and filling.
- 10
Arrange a layer of sliced lemon on the bottom of a large heavy-bottomed pot.
About 2 min
Cook’s note: This prevents the bottom layer of grape leaves from burning and adds flavor.
- 11
Carefully arrange the stuffed grape leaves snugly in concentric circles or rows on top of the lemon slices.
About 5 min
Cook’s note: Pack them tightly to prevent them from unraveling during cooking.
- 12
In a separate bowl, whisk together the water, cooking liquid lemon juice, and cooking liquid salt.
About 1 min
- 13
Pour the liquid over the stuffed grape leaves in the pot.
Cook’s note: Ensure the liquid covers the leaves completely. Add more water if needed.
- 14
Place a heatproof plate or a smaller pot lid directly on top of the grape leaves to keep them submerged and prevent them from floating.
- 15
Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 60 minutes.
About 1 hr
Cook’s note: The leaves should be tender and the rice fully cooked.
- 16
Remove the pot from the heat and let the grape leaves rest, covered, for at least 30 minutes before serving.
About 30 min
Cook’s note: This allows the flavors to meld and the rice to absorb any remaining liquid.
- 17
Serve warm or at room temperature, optionally garnished with extra lemon slices.
Cook’s note: These are also delicious chilled.
Per serving
Nutrition
- Calories
- 348.9kcal
- Protein
- 5.6g
- Carbs
- 52.5g
- Fat
- 14.5g
- Fibre
- 5.1g
- Sugar
- 7.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover warak enab in an airtight container in the refrigerator.
Gently reheat in a pot on the stovetop with a splash of water or in the microwave until warmed through.
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