Known as "Warak Enab" in Arabic, are a traditional Middle Eastern dish made from grape leaves wrapped around a flavorful mixture of rice, vegetables, and aromatic spices. These bite-sized rolls are often served as an appetizer or a main course.
75 MINS (Without Marinating Time)
30 Stuffed Grape Leaves
1 jar of grape leaves (approximately 30 leaves)
1 cup RK Egyptian Rice
1 medium-sized onion, finely chopped
2 tomatoes, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup fresh mint, finely chopped
Juice of 2 lemons
1/4 cup olive oil
1 tbs RK Arabic Masala
1/2 tbsp Cinnamon Powder
RK Salt and pepper to taste
Water for cooking
If using jarred grape leaves, rinse them under cold water to remove excess salt. Drain and set aside.
If using fresh grape leaves, blanch them in boiling water for a few minutes until they become tender. Drain and allow them to cool.
To prepare the filling, in a mixing bowl, combine the rice, chopped onion, chopped tomatoes, parsley, mint, lemon juice, olive oil, ground allspice, ground cinnamon, salt, and pepper. Mix well to create a flavorful stuffing.
Take one grape leaf, shiny side down, and place it on a clean work surface. Trim off the stem if it's thick.
Place a spoonful of the rice mixture (about 1 tbsp) near the stem end of the leaf.
Fold the sides of the leaf over the filling and roll it up tightly into a small cylinder. Repeat with the remaining leaves and filling.
Line the bottom of a wide pot with extra grape leaves or a few slices of tomatoes to prevent sticking.
Arrange the stuffed grape leaves in layers in the pot, seam side down, packing them closely together.
Place a heatproof plate or an inverted bowl on top of the stuffed leaves to prevent them from unraveling during cooking.
Add enough water to the pot to cover the grape leaves.
Cover the pot and cook over low heat for about 45 minutes, or until the rice is cooked and the grape leaves are tender.
Once cooked, remove the stuffed grape leaves from the heat and let them cool slightly. Serve them warm or at room temperature. You can garnish them with a drizzle of olive oil and lemon wedges if desired.