Warak Enab Recipe

Cook the Rice

In a pot, combine rice with 2 cups of water. Bring to a boil, then reduce heat and simmer until rice is cooked and water is absorbed. Set aside.

Cook the Meat

In a skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Add ground beef or lamb, cooking until browned. Stir in diced tomato, parsley, mint, cinnamon, allspice, salt, and pepper. Mix well and cook for 5 minutes.

Combine Rice and Meat

Add the cooked rice to the meat mixture, stirring to combine evenly. Remove from heat and let cool.

Prepare Grape Leaves

If using jarred grape leaves, rinse them under cold water to remove excess brine. If fresh, blanch in boiling water for a minute to soften.

Roll the Leaves

Place a grape leaf on a clean surface, vein side up. Add a spoonful of the rice filling at the base of the leaf. Fold in the sides and roll tightly from the base to the tip. Repeat with remaining leaves and filling.

Layer and Cook

In a large pot, layer any leftover grape leaves on the bottom. Arrange the rolled grape leaves seam side down in the pot. Add enough water to cover the rolls, and place a plate on top to keep them submerged. Cover and simmer on low heat for about 45 minutes.

Mix Yogurt

In a bowl, combine yogurt with minced garlic and a pinch of salt. Mix well and set aside.

Plate and Drizzle

Once cooked, remove Warak Enab from the pot. Serve warm drizzled with the yogurt sauce and a drizzle of olive oil.