Yalla Market
Stuffed Grape Leaves (Warak Enab) Recipe
⏱ 2 hours
Medium
8 servings
Ahlan, my friend! Craving a taste of the Mediterranean, something savory and utterly delightful? I've got just the thing for you – a classic dish that's perfect as a snack, appetizer, or even a light meal: Stuffed Grape Leaves, or Warak Enab! These little parcels of joy are filled with a fragrant mixture of rice, herbs, and sometimes ground meat, then slowly simmered to tender perfection. It's a labor of love, but oh so worth it for that burst of fresh, tangy flavor in every bite. Don't worry, I'll guide you through it with ease! Approximate nutrition per serving (based on 8 servings with meat): 300-350 calories, 12-15g protein, 40-45g carbohydrates, 10-12g fat.
Ingredients
- Grape leaves
- Short-grain rice
- Ground meat
- Onion Buy: Onion Powder · ₺55.99
- Tomatoes
- Parsley
- Mint Buy: Mirna Lemon & Mint · ₺19.99
- Lemon Buy: Lemon Marinated Chicken · ₺149.99
- Olive oil
- Salt Buy: Salt · ₺29.99
- Black pepper Buy: Ground Black Pepper · ₺89.99
- Seven spice Buy: Seven Spice Seasoning · ₺61.99
- Tomato paste Buy: Tat Tomato Paste Large · ₺88.99
- Garlic Buy: Garlic Marinated Chicken · ₺149.99
- Potatoes
Preparation
- If using jarred grape leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh, blanch them in boiling water for 1-2 minutes until pliable, then rinse with cold water.
- Wash the short-grain rice several times until the water runs clear. Drain well.
- Finely chop the onion, tomatoes, parsley, and mint. Mince the garlic.
- In a large bowl, combine the washed rice, ground meat (if using), chopped onion, tomatoes, parsley, mint, minced garlic, 1/4 cup olive oil, salt, black pepper, and seven spice. Mix everything thoroughly with your hands until well combined.
- To stuff, lay a grape leaf shiny side down on a clean surface. Place a small spoonful of the filling near the stem end. Fold the bottom edge over the filling, then fold in the sides, and finally roll it up tightly towards the tip, creating a neat cigar shape.
- Repeat with the remaining grape leaves and filling. Don't overstuff, as the rice will expand during cooking.
- Slice the potatoes into 1/2-inch thick rounds and arrange them in a single layer at the bottom of a large, heavy-bottomed pot. This prevents the grape leaves from sticking and adds flavor.
- Carefully arrange the rolled grape leaves snugly in layers over the potatoes in the pot. You can stack them if needed.
- In a separate bowl, whisk together the juice of 2 lemons, 1/4 cup olive oil, 2 tablespoons tomato paste, 1 teaspoon salt, and enough water (about 3-4 cups) to cover the grape leaves once added to the pot.
- Pour the liquid mixture over the grape leaves in the pot. Place a heat-proof plate directly on top of the grape leaves to keep them submerged during cooking.
- Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and simmer for 1.5 to 2 hours, or until the rice is tender and the grape leaves are soft.
- Once cooked, remove from heat and let the pot rest for at least 30 minutes before serving. This allows the flavors to meld. Serve warm or at room temperature with extra lemon wedges.
Pro Tips
- For easier rolling, make sure your grape leaves are pliable. If they tear easily, they might be too dry or not blanched enough.
- Don't overfill the grape leaves; the rice needs room to expand. A tablespoon of filling is usually enough for a medium-sized leaf.
- Arranging the grape leaves snugly in the pot helps them cook evenly and prevents them from unraveling.