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Home » Vegan Lebanese Recipes

Warak Enab (Lebanese Grape Leaves)

Published: Apr 27, 2022 · Modified: May 10, 2022· By: Janelle Hama

Jump to Recipe

This version of Lebanese grape leaves is known as warak enab bi zeit. Each grape leaf is filled and rolled with rice, herbs and chopped vegetables, then layered into a pot with sliced vegetables. Slowly simmered in a lemony broth.

6 warak enab in a white plate with lemon on side
Delicious warak enab bi zeit

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Jump to:
  • What is Warak Enab?
  • 😋Why You’ll Love This Recipe
  • ✔️Ingredients You’ll Need
  • 🍛How To Make Warak Enab
  • ⭐ Pro Tips 
  • ❓FAQ
  • 🍚Serving Suggestions
  • 🍲Related Recipes
  • 📖 Recipe
  • 💬 Community

What is Warak Enab?

The term “warak enab”, pronounced wah·rah eh·nab, can generally used in the context of explaining you’ll be eating/making stuffed grape leaves. 

The term translates from Arabic to English as “grape leaves”.

There are two versions of warak enab - meat and rice ("bi-lahm" - "in meat")or vegetable and rice ("bi-zeit" - "in oil" known as the vegetarian version). 

Other non Middle Eastern regions call this sarma.

😋Why You’ll Love This Recipe

  • The flavor is beyond delicious
  • Family friendly - all ages love eating this meal
  • Dietary friendly - this version is naturally vegan, gluten free, corn free, soy free and nut free.
  • It's a great talking point, especially for those who have never had it - impress your mates!

✔️Ingredients You’ll Need

parsley, potato, tomato, onion, lemon, rice, salt, olive oil, pepper and dried mint laid out on a white bench
brined grape leaves laid flat in a white plate

The full list of ingredients, quantities and cooking methods can be found in the recipe card at the end of this post.

Grape leaves - can be found at your local Middle Eastern grocer. They can be found either frozen or brined. 

If using frozen, thaw them out prior to use. 

If using brined, rinse prior to use.

Fresh warak enab can also be used. They will need to be washed, de-stemmed and then blanched prior to rolling. 

Medium grain rice is ideal. Rinse prior to use to help release excess starch. Rice is a key filling ingredient. You can also use short-grain.

Tomato and onion will be used in the filling as well as layering between the rolled warak enab. They will need to be finely diced for the filling and sliced (1cm, ⅓”) for the layering.

Fresh parsley and mint leaves are a key flavor in the filling, these will need to be finely chopped. I alternate between using fresh or dried ground mint.

Potato is used for layering and will need to be sliced into 1cm, ⅓” slices. 

Fresh lemon juice is a key flavor and is used in the filling along with the broth. Avoid using store-bought lemon juice, fresh is best.

Olive oil, salt and black pepper. Typically this recipe can use a lot more olive oil, however, I have reduced it to a point where I think it works well. 

🍛How To Make Warak Enab

Step 1 In a large mixing bowl, combine all filling ingredients. Set aside. 

rice, vegetables and herb filling in a clear glass bowl
scissors trimming the stem off a grape leaf

Step 2 Lay flat one grape leaf, vein side up, on a flat surface. Cut off the stem.

Place one tablespoon of filling in a straight line near the stem, in the middle of the leaf.

Fold over the bottom of the leaf over the filling and then the sides, and roll up to create a cylindrical parcel. Repeat until all stuffed grape leaves are completed. 

filling placed in a line on a grape leaf
bottom of the leaf folded over the filling
sides of the leaf folded over
a rolled stuffed grape leave in a white plate

Step 3 Combine 1 tablespoon olive oil, juice of 1 lemon, and 1 teaspoon of salt in a cup.

Coat the bottom of a large pot (I used my 30cm (~12") braising saucepan from Scanpan - which works perfectly for me) with approximately 1 teaspoon of the mixture.

Place a layer of potato, then a layer of stuffed grape leaves. Sprinkle another teaspoon of the lemon mixture on top.

Next, layer sliced onion and tomato, and then another layer of stuffed grape leaves.

Layer remaining potato, onion and tomato, filling in the gaps between rolls.

Sprinkle the remaining lemon mixture. Securely place a heat-proof plate on top of the layers. 

uncooked stuffed vine leaves in a stack
Uncooked
cooked warak enab in a black pot
Cooked

Step 4 Pour water around the edges of the plate (not on top of the plate). until the rolls and vegetables are submerged under 1cm (⅓") of broth.

Step 5 Bring to a boil over high heat, then immediately turn heat to low and simmer for 40 minutes.

Test if the stuffed Lebanese grape leaves are cooked, by taking one out and eat it. If the leaf is still tough, cook until softened (up to another 20 minutes - depending on the leaves)

Turn off the heat and allow the pot to stand for 15 minutes. Serve warm.

⭐ Pro Tips 

Prepare all the vegetables before getting started, this will help speed up the process of making this meal.

Vegetables in the filling must be chopped finely, this will make it easier to roll the leaves around the filling.

Bigger grape leaves can be cut to make smaller rolls. However, I now just roll the leaf as is and don’t want to spend more time having to cut. The rolls cook fine.

If your brined leaves are tough, you can boil them for about 10-15 minutes to soften the leaves (then drain them and keep them flat) prior to rolling. I do not always do this step.

If you have never made Lebanese grape leaves, allow extra time, as the first time rolling is always slow. 

A tablespoon of filling is plenty for most leaves, however as the leaves vary in size, you will need to adjust the amount slightly to accommodate. 

Do not pack the leaves with filling as it will expand and can burst.. 

Do not roll the leaves too tightly, make the rolls taut with enough room for the filling to expand.

At the start, do not bring this to a rolling boil, as soon as the water boils, turn the heat down to low immediately. This will ensure the food doesn’t move around too much.

Serve with extra lemon, loads of people love to add extra lemon to make these extra sour.

cooked rice filling inside a vine leaf roll

❓FAQ

Can I store uncooked warak enab in the freezer?

Yes, absolutely. Alternate layering the uncooked grape leaf rolls, seal in an air-tight container and store in the freezer until needed. Alternatively, layer them flat in a recyclable zip-lock bag and freeze flat in the freezer. 

Can I freeze cooked warak enab?

Yes. Cooldown the cooked warak enab to room temperature. Transfer portions into an air-tight container and freeze for up to 3 months. Thaw out and then reheat.

🍚Serving Suggestions

Warak enab is great on it’s own with fresh mint leaves on the side, however, you can serve a side salad like tabouli or even kousa mahshi with it.

Some people even place stuffed zucchini inside the same pot when cooking this meal.

🍲Related Recipes

Lebanese meals do feature a lot of green leaves, try my vegan molokhia - it's so good and a great way to get your greens

  • Lebanese Vegan Stuffed Capsicum With Rice
  • Stuffed Silverbeet (Mahshi Selek)
  • Stuffed Eggplant (Lebanese Batinjan Mahshi)
  • Malfouf (Lebanese Cabbage Rolls)
12 stuffed grape leaves in a white plate with a couple of lemon slices

Did you enjoy making warak enab? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.

📖 Recipe

warak enab in a white plate with one open showing the filling

Warek Enab (Lebanese Grape Leaves)

Grape leaves filled with vegetables, herbs and rice cooked in a lemony broth. This is a Lebanese vegan/vegetarian version Warek Enab. Naturally gluten free.
Print Pin Rate Save Recipe Saved Recipe
Course: main
Cuisine: Lebanese, Middle Eastern
Diet: Gluten Free, Vegan
Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 55 minutes
Servings: 80 pieces
Author: Janelle Hama

Ingredients

  • 1 Jar Grape leaves rinsed (70-90 pieces)
  • 1-3 large Potatoes 1cm slices (⅓")
  • 1-3 large Tomatoes 1cm slices (⅓")
  • 1-3 large Onions 1cm slices

Filling

  • 1½ cups Medium grain rice rinsed and drained
  • 1 cup Parsley leaves finely chopped
  • 1 small-medium Onion Finely diced
  • 2-3 medium Tomatoes Finely diced
  • 1 tablespoon Ground mint substitute with fresh mint leaves (finely chopped)
  • 1 tablespoon Olive oil
  • 2 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 small Lemon freshly squeezed

Broth

  • 4 cups Water or as needed (see notes)
  • 1 teaspoon Salt or to taste
  • 1 small Lemon freshly squeezed
  • 1 tablespoon Olive oil
Prevent your screen from going dark

Instructions

  • In a large mixing bowl, combine all filling ingredients. Set aside.
    1½ cups Medium grain rice, 1 cup Parsley leaves, 1 small-medium Onion, 2-3 medium Tomatoes, 1 tablespoon Ground mint, 1 tablespoon Olive oil, 2 teaspoon Salt, 1 teaspoon Black pepper, 1 small Lemon
  • Lay flat one grape leaf, vein side up, on a flat surface. Place one tablespoon of filling in a straight line near the stem, in the middle of the leaf. Fold over the bottom of the leaf over the filling and then the sides, roll up to create a cylindrical parcel. Repeat until all leaves are completed.
    1 Jar Grape leaves
  • Make a mixture by combining 1 tablespoon olive oil, juice of 1 lemon, 1 teaspoon of salt in a cup. Coat the bottom of a large pot with approximately 1 teaspoon of the mixture.
    Place a layer of sliced potato, then a layer of stuffed grape leaves. Sprinkle another teaspoon of the lemon mixture.
    Next, layer sliced onion and tomato, and then another layer of grape leaves.
    Layer remaining potato, onion and tomato, filling in the gaps between rolls. Sprinkle the remaining lemon mixture. Securely place a heat-proof plate on top of the layers. 
    1-3 large Potatoes, 1-3 large Tomatoes, 1-3 large Onions
  • Pour water around the edges of the plate (not on top of the plate) until the rolls and vegetables are submerged under 1cm (⅓") of broth.
    4 cups Water, 1 small Lemon, 1 tablespoon Olive oil, 1 teaspoon Salt
  • Bring to a boil over high heat, then immediately turn heat to low and simmer for 40 minutes (see notes). Turn off the heat and allow the pot to stand for 15 minutes. Serve warm.

Video

Notes

Yield - 70-90 pieces depending on the leaf size.
At the 40 minutes mark, take a roll out to test if the leaf is still tough or ready, if it is still tough cook until soft (roughly 20 minutes)
If your brined leaves are tough (a little leathery), boil them before using (10-15 minutes) this will soften the leaves (drain and lay them flat) ready for you to use. 
The first time making this, allow extra time. The first time is always slower.
Grape leaves vary in size, you will need to adjust the amount of filling slightly to accommodate. Do not overfill.
The stuffed Lebanese grape leaves should be taut and not super tight.
 
You might also be interested in these stuffed veggies too
Selek mahshi - swiss chard rolls
Batinjan mahshi - stuffed eggplant
Malfouf mahshi - stuffed cabbage

Nutrition

Calories: 2033kcal | Carbohydrates: 402g | Protein: 41g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 7117mg | Potassium: 3748mg | Fiber: 35g | Sugar: 27g | Vitamin A: 9176IU | Vitamin C: 338mg | Calcium: 329mg | Iron: 25mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk
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Comments

  1. Amalie

    July 11, 2022 at 1:57 pm

    5 stars
    I have never made this kind of dish, but it was delicious and easy, but time consuming as I am new to rolling leaves. I am so excited to make it again as I think I will be faster at it

    Reply
  2. Maggie

    May 17, 2022 at 12:53 am

    5 stars
    I've always wanted to try grape leaves. Such an easy and they came out delicious!

    Reply
    • Rebecca

      June 10, 2022 at 3:52 pm

      5 stars
      Really delicious, I've never used grape leaves before.

      Reply
  3. Julie

    May 13, 2022 at 10:08 am

    5 stars
    I come from a Lebanese background, currently living in Canada and miss all of the foods that I had when I was younger. I am grateful for your recipe, it tastes exactly how I remember it growing up. Divine!

    Reply

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Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

More about me →

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