Stuffed grape leaves / Waraq Enab

Stuffed grape leaves

This is my all- time favorite Lebanese dish that I grew eating and actually grew up helping my mom make ! We call it in Arabic \”Waraq Enab\”.

Direction:

stuffing preparation :

• In a big bowl mix tomatoes, parsley, mint, green onions, rice , salt, cumin, all spices, 1/2 cup olive oil , and 1/2 cup lemon juice.

Preparing the leaves:

• If using canned grape leaves, get rid of water, soak them in clean water for 3 to 4 minutes. Rinse leaves multiple times with fresh water to get rid of any preservatives.

• If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender with a medium size. Wash well then boil on low heat for about 10 minutes.

• once leaves are ready , stack them on a cutting board, and let’s get ready to roll.

• lay the leaves with the rough side facing upward. Add 3/4 teaspoon of stuffing toward the bottom of the leaf. Roll bottom of the leaf over the stuffing 1/3rd of the way. Fold right side over then left side then all the way through the end of the leaf.

• once rolled, stack the grape leaves rolls tightly in a pot with its bottom covered with a layer of sliced potatoes. Once you’ve finished adding the rolls, sprinkle 1 tsp of salt, 1/2 cup lemon juice, 1/2 cup of olive oil , and 1 cup water.

• shake the pot sideways to let the liquid seep all the way through the bottom. Add a small ( microwave-safe) plate on top and press it downward and leave in pot while cooking. The plate creates a downward pressure on the grape leaves rolls to keep them tightly held together.

• cover the pot and cook for a medium on high heat until the sauce boils , at which time turn the heat down to low and let them simmer and cook for 50-60 minutes.

• once cooked uncover pot and let rest for 1 hour to cool down. Serve it with plain yogurt.

          

Bon appetite