Warah Enab (ورق عنب)

Warah Enab, commonly known as stuffed grape leaves, is a cherished dish in Middle Eastern cuisine. It features a wonderful blend of seasoned rice and herbs wrapped in tender grape leaves. The dish offers a unique combination of tangy and earthy flavors, suitable as both an appetizer and a main course. The versatility of Warah Enab makes it an excellent choice for a variety of occasions. Whether you’re a lover of Mediterranean flavors or exploring new culinary experiences, this recipe provides a delicious addition to any meal.

Ingredients

• 1 cup uncooked white rice
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup tomato paste
• 2 whole lemons, juiced
• 1/4 cup olive oil
• 1 whole onion, chopped
• 1 tsp ground allspice
• salt
• black pepper
• 1 jar grape leaves, drained

Instructions

1. Soak grape leaves in warm water for 15 min, then drain them.
2. In a large mixing bowl, combine the uncooked white rice, chopped parsley, chopped mint, tomato paste, lemon juice, olive oil, chopped onion, and ground allspice. Mix well to combine.
3. Place a grape leaf flat on a clean surface, shiny side down. Spoon about 1 tablespoon of the rice mixture onto 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.
4. Arrange the stuffed grape leaves in a large pot, seam side down, packing them closely together to prevent them from unraveling during cooking.
5. Pour enough water over the grape leaves to cover them, then place a heatproof plate on top to keep them submerged.
6. Cover the pot and bring the water to a boil over medium-high heat. Reduce the heat and let the grape leaves simmer for 30 min, or until the rice is cooked through.
7. Once cooked, remove the grape leaves from the pot and let them cool slightly before serving.
8. Serve Warah Enab warm or at room temperature, garnished with a squeeze of lemon juice and a drizzle of olive oil.

Keywords: Herbs, Middle Eastern, Healthy, Stuffed Grape Leaves, Appetizer

Spice Rack: Ground Allspice

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