📝 About This Recipe
Warak Enab is the crown jewel of Levantine mezze, a labor of love that transforms humble grape leaves into tender, citrus-infused treasures. These delicate parcels are stuffed with a fragrant mixture of short-grain rice, fresh herbs, and warm spices, then slow-simmered over a bed of aromatics until they melt in your mouth. Perfectly balanced between savory and tangy, this authentic recipe captures the essence of Mediterranean hospitality in every bite.
🥗 Ingredients
The Leaves & Base
- 1 jar Grape Leaves (approx. 60-70 leaves, rinsed and stems removed)
- 2 large Potato (sliced into thick rounds to line the pot)
- 2 medium Tomato (sliced into rounds)
The Fragrant Filling
- 2 cups Egyptian or Calrose Rice (short-grain, soaked for 15 mins and drained)
- 2 bunches Fresh Parsley (very finely chopped)
- 1/2 cup Fresh Mint (finely chopped)
- 3 medium Tomatoes (finely diced)
- 1 small Yellow Onion (grated or very finely minced)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/4 cup Lemon Juice (freshly squeezed)
- 1 tablespoon Lebanese Seven Spice (or Baharat)
- 2 tablespoons Pomegranate Molasses (for a deep, tangy sweetness)
- to taste Salt and Black Pepper (be generous with the salt)
The Cooking Liquid
- 3-4 cups Boiling Water or Vegetable Broth (enough to submerge the rolls)
- 1/2 cup Lemon Juice (freshly squeezed)
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon Salt
👨🍳 Instructions
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1
Prepare the grape leaves: If using jarred leaves, rinse them thoroughly in cold water to remove excess brine. Blanch them in boiling water for 2 minutes to soften, then drain and set aside.
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2
Make the filling: In a large mixing bowl, combine the drained rice, chopped parsley, mint, diced tomatoes, minced onion, 1/2 cup olive oil, 1/4 cup lemon juice, seven spice, pomegranate molasses, salt, and pepper. Mix thoroughly so the rice is well-coated.
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3
Prepare the pot: Drizzle a little olive oil at the bottom of a large, heavy-bottomed pot. Layer the sliced potatoes and tomatoes across the bottom; this prevents the leaves from sticking and adds incredible flavor.
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4
Set up your rolling station: Place a grape leaf flat on a clean surface, vein-side up (the smooth side should be down). Trim the tough little stem if it is still attached.
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5
Add filling: Place about 1 tablespoon of the rice mixture near the stem end of the leaf, shaping it into a thin log. Do not overfill, as the rice will expand during cooking.
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6
Roll the leaf: Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly toward the tip—similar to a small cigar. It should be firm but not bursting.
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7
Pack the pot: Arrange the stuffed leaves in the pot in neat, tight rows, alternating directions with each layer. Packing them tightly ensures they don't unroll while simmering.
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8
Prepare the broth: Whisk together the boiling water (or broth), 1/2 cup lemon juice, 1/4 cup olive oil, and salt. Pour this over the leaves until they are just barely submerged.
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9
The weight: Place a heat-proof inverted plate directly on top of the leaves to weigh them down. This is crucial for keeping the rolls intact.
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10
Simmer: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to the lowest setting, cover the pot with a lid, and simmer gently for 90 minutes.
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11
The rest: Turn off the heat and let the pot sit, covered, for at least 30 minutes. This allows the leaves to absorb the remaining juices and prevents them from darkening due to oxidation.
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12
Final touch: Carefully invert the pot onto a large serving platter. The potatoes and tomatoes will now be on top, caramelized and delicious. Serve warm or at room temperature.
💡 Chef's Tips
Use short-grain rice specifically; long-grain rice doesn't provide the right creamy texture for the filling. Always place the leaf vein-side up when rolling so the exterior of your Warak Enab is smooth and shiny. Don't skimp on the olive oil; it is what gives the leaves their signature silky, melt-in-your-mouth texture. If you find the leaves are too salty from the brine, soak them in warm water for 15 minutes before rolling. For a vegetarian 'Yalanji' style, ensure your herbs are extremely fresh; the fragrance is the soul of the dish.
🍽️ Serving Suggestions
Serve with a side of thick, creamy Labneh or Greek yogurt for a cooling contrast. Accompany with extra lemon wedges for those who love an extra hit of acidity. Pair with other mezze like Hummus, Moutabal, and a fresh Fattoush salad. Enjoy with a glass of chilled Arak or a refreshing mint lemonade. Save the bottom-of-the-pot potatoes; they are often the most coveted part of the meal!