Warak Enab | FoodieAtlas

Ingredients

For the Filling:
1 cup short-grain rice, rinsed and drained
1/2 lb (225 g) ground lamb or beef
1 small onion, finely chopped
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh mint, finely chopped
2 tablespoons fresh dill, finely chopped
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground cinnamon
Salt and black pepper to taste
1/4 cup olive oil
2 tablespoons lemon juice
For the Grape Leaves:
1 jar (16 oz) grape leaves in brine, rinsed and drained
3-4 cloves garlic, sliced
1 lemon, thinly sliced
1/4 cup olive oil
2 cups chicken or vegetable broth
1/4 cup lemon juice

Instructions

Prepare the Filling

In a large mixing bowl, combine the rinsed rice, ground lamb or beef, finely chopped onion, fresh parsley, fresh mint, fresh dill, ground allspice, ground cumin, ground cinnamon, salt, black pepper, olive oil, and lemon juice. Mix well until all the ingredients are thoroughly combined.

Prepare the Grape Leaves

Carefully separate the grape leaves and rinse them under cold water to remove excess brine. Pat them dry with paper towels.

Trim any tough stems from the leaves.

Stuff the Grape Leaves

Place a grape leaf, shiny side down, on a flat surface. Place a teaspoon of the filling near the stem end of the leaf.

Fold the sides of the leaf over the filling and then roll it up tightly from the stem end to the tip, forming a small cylinder. Repeat with the remaining leaves and filling.

Assemble and Cook

In a large pot, place a few grape leaves on the bottom to prevent sticking.

Arrange the stuffed grape leaves seam side down in the pot, packing them tightly in layers.

Scatter the sliced garlic and lemon slices over the top of the stuffed leaves.

Drizzle with olive oil and pour in the chicken or vegetable broth and lemon juice.

Simmer

Place a heatproof plate on top of the stuffed grape leaves to keep them from unrolling during cooking.

Bring the liquid to a gentle boil over medium-high heat. Then, reduce the heat to low, cover, and simmer for about 1 hour, or until the grape leaves are tender and the filling is cooked through.

Serve

Carefully remove the stuffed grape leaves from the pot and transfer them to a serving platter.