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Warak Enab (Stuffed Grape Leaves)
Warak Enab, or stuffed grape leaves, is a cherished dish from the heart of Middle Eastern cuisine, known for its vibrant flavors and wholesome ingredients. These delightful parcels are filled with a fragrant mixture of rice, fresh herbs, and spices, creating a perfect balance of taste and texture. Traditionally prepared for family gatherings and special occasions, Warak Enab invites sharing and connection around the table. Enjoy them hot or at room temperature, with a refreshing drizzle of lemon juice to brighten their flavors. This dish not only showcases culinary artistry but also carries historical significance, as it reflects the resourcefulness of cultures that utilized grape leaves as a natural wrapping for various fillings.
Ingredients
- Grape leaves
- 1 jar (about 60 leaves)
- Rice
- 1 cup (long-grain or basmati)
- Tomatoes
- 2 medium, finely chopped
- Onion
- 1 medium, finely chopped
- Fresh parsley
- 1/2 cup, chopped
- Fresh mint
- 1/4 cup, chopped
- Olive oil
- 1/4 cup
- Lemon juice
- 2 tablespoons
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Cinnamon
- 1/4 teaspoon
- Water
- 2 cups
- Lemon wedges
- for serving
Instructions
- Rinse the grape leaves under cold water to remove any brine or excess salt. If using fresh leaves, blanch them in boiling water for 2-3 minutes, then cool in ice water.
- In a large mixing bowl, combine the rinsed rice, chopped tomatoes, onion, parsley, mint, lemon juice, olive oil, salt, black pepper, and cinnamon. Mix well to ensure all ingredients are evenly incorporated.
- Take a grape leaf and place it shiny side down on a flat surface. Trim off the stem if necessary to create a smooth edge.
- Spoon about 1 tablespoon of the rice mixture into the center of the leaf.
- Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, like a burrito.
- Repeat the process with the remaining grape leaves and filling.
- Arrange the stuffed grape leaves seam side down in a large pot, packing them closely in a single layer.
- Pour the water over the grape leaves, making sure they are fully submerged. If necessary, place a plate on top to keep them submerged while cooking.
- Cover the pot and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
- Remove from heat and allow the stuffed grape leaves to cool slightly before serving. Serve warm or at room temperature with lemon wedges on the side.
Tips
- For added flavor, consider incorporating ground lamb or beef into the rice mixture.
- Experiment with different herbs such as dill or coriander for a unique twist.
- If desired, serve with a side of yogurt or tzatziki for a refreshing contrast.
Dietary Information
Servings: 8 Dish Type: Appetizer Prep Time: 30 minutes Cook Time: 45-60 minutes Calories: 150 Fat: 7g Carbs: 20g Protein: 3g Sodium: 250mg Sugar: 2g
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