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Warak Enab
Created by: Howcan Team
Ingredients
- 1 jar of grape leaves (about 60 leaves)
- 1 cup of long-grain white rice
- 1 large onion, finely chopped
- 1 cup of tomatoes, diced
- 1/2 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1 teaspoon of ground allspice
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of salt
- 2 cups of vegetable broth
Instructions
- Rinse the grape leaves under cold water to remove excess salt, then drain and set aside.
- In a large bowl, combine 1 cup of rice, 1 large finely chopped onion, 1 cup of diced tomatoes, 1/2 cup of chopped parsley, 1/4 cup of chopped mint, 1/4 cup of olive oil, 1/4 cup of lemon juice, 1 teaspoon of allspice, 1 teaspoon of cinnamon, 1/2 teaspoon of black pepper, and 1 teaspoon of salt.
- Place a grape leaf on a flat surface, shiny side down. Trim the stem. Place a small amount of the rice mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly.
- Repeat with the remaining grape leaves and rice mixture.
- Place a few grape leaves on the bottom of a large pot to prevent the stuffed grape leaves from sticking. Arrange the stuffed grape leaves in layers, seam side down, in the pot.
- Pour 2 cups of vegetable broth over the grape leaves. Place a heatproof plate on top of the grape leaves to keep them from floating.
- Cover the pot and bring the liquid to a boil. Reduce the heat and simmer for 1 hour, or until the rice is cooked and the grape leaves are tender.
- Remove the pot from the heat and let the grape leaves cool for 10 minutes before serving. Enjoy your delicious Warak Enab!
Warak Enab, also known as stuffed grape leaves, is a traditional Middle Eastern dish with a history dating back to ancient times. Originating from the Levant region, this dish has been a staple in Lebanese, Syrian, and Palestinian cuisine for centuries. The preparation involves wrapping a flavorful mixture of rice, herbs, and spices in grape leaves, creating a delightful combination of savory and tangy flavors. Chefs in the region take pride in perfecting the balance of ingredients, with variations including the addition of minced meat or a vegetarian twist. Today, the best versions of Warak Enab can be found in authentic Middle Eastern restaurants, where skilled chefs meticulously craft each grape leaf parcel to perfection. The key to a delicious Warak Enab lies in the quality of the grape leaves and the seasoning of the filling, ensuring a harmonious blend of flavors in every bite. For those seeking a unique twist, some chefs experiment with alternative methods such as grilling the stuffed grape leaves for a smoky flavor. Whether enjoyed as an appetizer or a main dish, Warak Enab continues to be a beloved culinary tradition, showcasing the rich heritage of the Levant region.
90 min
6 servings
250 per serving calories
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