Warak Enab (Lebanese Grape Leaves)
Grape leaves filled with vegetables, herbs and rice cooked in a lemony broth. This is a Lebanese vegan/vegetarian version Warak Enab.
Servings: 80 pieces
Calories: 2033kcal
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
Instructions
Filling
- In a large mixing bowl, combine all the filling ingredients and set this 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
Prepare the Grape Leaves
- Take the brined grape leaves out of the jar, unravel each one gently and then rinse them with cold water. Layer each leaf flat on a tray or large plate.1 Jar Grape leaves
Create the Rolls
- On a flat surface, lay flat one grape leaf, vein side up. Trim off and discard the stem with kitchen scissors.Place one spoonful of filling in a straight line near the stem, in the middle of the leaf. N.B., filling size should be relevant to the size of each 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. See the above article for step-by-step photos.
Layering and Cooking
- 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 laid in rows. Sprinkle another teaspoon of the lemon mixture. Next, layer sliced onion and tomato, and then another layer of grape leaves in rows. 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. Pour water around the edges of the plate (not on top of the plate) until the rolls and vegetables are submerged under ⅓" / 1cm of broth. Secure the pot with a lid.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 or cold, topped with a little extra olive oil (optional).1-3 large Potatoes, 1-3 large Tomatoes, 1-3 large Onions, 4 cups Water, 1 teaspoon Salt, 1 small Lemon, 1 tablespoon Olive oil
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 (no more than 20 minutes with regular intervals of testing)
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
Lebanese stuffed eggplant.
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
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