How to Make the Perfect Lebanese Warak Enab
Lebanese · Hard · 120 min · 8 servings
Warak enab are delicate Lebanese stuffed grape leaves filled with a fragrant mixture of rice, tomatoes, herbs, and spices, then slow-cooked in lemon juice until tender and infused with flavor. They are a labor of love that represent the heart of Lebanese home cooking and hospitality.
Why this recipe works
This Lebanese Warak Enab recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 120 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 180 calories with 4g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 50 leaves preserved grape leaves rinsed
- 1.5 cups short grain rice
- 3 medium ripe tomatoes finely diced
- 1 bunch flat-leaf parsley finely chopped
- 4 tablespoons olive oil
- 3 tablespoons fresh lemon juice
Step by step instructions
Step 1: Prepare the filling
Combine the rinsed short grain rice, diced tomatoes, chopped parsley, olive oil, one teaspoon of seven spice, and half a teaspoon of salt in a large bowl. Mix well until everything is evenly combined. Taste the filling and adjust seasoning as needed before rolling.
Step 2: Roll the grape leaves
Lay a grape leaf flat on your work surface, vein side up. Place a small teaspoon of filling in the center near the stem end. Fold the bottom of the leaf up over the filling, fold in the sides, then roll upward into a tight cylinder. The rolls should be firm but not too tight as the rice will expand during cooking.
Step 3: Arrange and cook
Line the bottom of a large heavy pot with a few flat grape leaves to prevent burning. Arrange the stuffed leaves seam-side down in tight layers in the pot. Mix the lemon juice with 2 cups of water and pour over the rolls. Place a heavy plate on top to weigh them down, cover, and cook over low heat for 55 to 60 minutes.
Step 4: Rest and serve
Allow the warak enab to rest in the pot for 10 minutes before removing the plate and transferring them to a serving dish. Arrange them neatly on the platter and serve with thick plain yogurt or a drizzle of extra lemon juice. They can be enjoyed warm or at room temperature.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- preserved grape leaves → blanched fresh grape leaves picked in spring when they are young and tender
- short grain rice → coarse bulgur wheat for a nuttier and more textured filling
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rolling the grape leaves too tightly, which prevents the rice from expanding and results in hard uncooked grains
- Not weighing down the rolls with a plate during cooking, causing them to unravel in the pot
Nutrition facts
Per serving: 180 calories, 4g protein, 28g carbs, 7g fat, 3g fiber.
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