Lebanese Warak Enab
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.
Tender Lebanese stuffed grape leaves filled with herbed rice and cooked in a bright lemon broth.
Nutrition per serving
Ingredients
wrapping
filling
cooking
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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