Warak Enab

Prepare the Filling

In a large bowl, combine the ground beef or lamb, rice, chopped onion, minced garlic, pine nuts (if using), chopped parsley, chopped dill, ground cumin, ground allspice, black pepper, and salt. Mix until well combined.

Stuff the Grape Leaves

Place a grape leaf on a flat surface, with the stem end facing you and the shiny side down.

Place about 1-2 tablespoons of the filling in the center of the leaf.

Fold the sides of the leaf over the filling and then roll it up tightly from the bottom to the top. Repeat with the remaining grape leaves and filling.

Cook the Warak Enab

In a large pot, heat the olive oil over medium heat. Spread a few grape leaves on the bottom of the pot to prevent sticking.

Arrange the stuffed grape leaves seam-side down in the pot in tight, overlapping layers.

Mix the tomato paste with the chicken or vegetable broth and pour it over the stuffed grape leaves.

Place a heavy plate or another heatproof object on top of the grape leaves to keep them submerged and prevent them from unraveling during cooking.

Cover the pot and cook over low heat for 45-60 minutes, or until the rice and meat are fully cooked and the grape leaves are tender.

Finish

Once cooked, remove the pot from heat and let it sit for 10 minutes before serving.

Drizzle with lemon juice just before serving.