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Warak Enab Recipe

Lebanese · Main course · 105 min total

Warak Enab are Lebanese stuffed grape leaves, filled with a savory mixture of rice, ground meat, and herbs, then simmered in a lemony broth until tender.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup short-grain rice, rinsed
• 1/2 lb ground beef or lamb
• 1 medium onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground allspice
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 2 cups chicken or beef broth
• 1 lemon, sliced

Instructions

1. Bring a large pot of water to a boil. Blanch grape leaves for 2-3 minutes until pliable. Drain and set aside.
2. In a bowl, combine rice, ground meat, onion, parsley, mint, salt, pepper, and allspice. Mix well.
3. Place a grape leaf vein-side up, stem end toward you. Place about 1 tablespoon of filling near the stem. Fold sides over, then roll tightly like a cigar. Repeat with remaining leaves and filling.
4. Line the bottom of a heavy pot with any torn or extra leaves. Arrange stuffed leaves seam-side down in layers, packing tightly.
5. In a small bowl, mix lemon juice, olive oil, and broth. Pour over the stuffed leaves. Place an inverted heatproof plate on top to weigh them down.
6. Cover and bring to a boil, then reduce heat to low. Simmer for 50-60 minutes, until rice is tender and liquid is mostly absorbed.
7. Let rest for 10 minutes, then serve with lemon slices.

Tips

• For a vegetarian version, omit meat and add 1/2 cup chopped tomatoes and 1/4 cup pine nuts.
• Serve with plain yogurt or a side of fattoush salad.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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