Warak Enab, known as stuffed grape leaves, is a traditional Middle Eastern dish offering a savory filling wrapped in tender grape leaves. This recipe features a blend of flavors from fragrant spices, fresh herbs, and the zest of lemon juice. Suitable for appetizers or a main course, Warak Enab captivates with its distinct taste and appealing presentation. The preparation involves rolling the grape leaves and simmering them in a flavorful broth until tender. Enjoyed warm or cold, this dish promises to charm with every bite.

Ingredients

• 1 cup rice, uncooked
• 1 lb ground lamb or beef
• 1/2 cup parsley, chopped
• 1/4 cup mint, chopped
• 1 tbsp dill, chopped
• 1/2 cup onion, finely chopped
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
• 1/2 tsp pepper
• 1 jar grape leaves, preserved

Instructions

1. Rinse the grape leaves under cold water to remove excess brine.
2. In a bowl, combine rice, ground meat, parsley, mint, dill, onion, lemon juice, olive oil, allspice, cinnamon, nutmeg, salt, and pepper. Mix well.
3. Place a grape leaf flat on a work surface and trim the stem. Add a spoonful of the rice mixture to the center of the leaf.
4. Fold the sides of the leaf over the filling and roll it tightly into a cigar shape.
5. Repeat with remaining grape leaves and filling.
6. Arrange stuffed grape leaves in a single layer in a pot.
7. Pour water over the grape leaves until they are just covered.
8. Place a plate on top of the grape leaves to keep them from unraveling during cooking.
9. Cover the pot and simmer over low heat for 45 min.
10. Remove from heat and let the grape leaves cool slightly before serving.

Keywords: Herbs, Lemon, Savory, Appetizer, Middle Eastern

Spice Rack: Allspice, Cinnamon, Nutmeg

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