Vegetarian stuffed grape leaves, also known as Warak Enab, are a delicious and versatile dish enjoyed in many cultures, particularly in the Mediterranean and Middle Eastern regions. These flavorful rolls are filled with a mixture of rice, herbs, and spices, making them a perfect appetizer or main course. Here’s a detailed recipe to guide you through making these delightful treats.

Ingredients

• 1 jar grape leaves (about 60 leaves, in brine)
• 2 cups short-grain rice (washed and drained)
• 1 large onion (finely chopped)
• 1 large tomato (finely chopped)
• 1 cup fresh parsley (finely chopped)
• 1 cup fresh mint leaves (finely chopped)
• 3/4 cup olive oil (divided)
• 3 lemons (juiced, divided)
• 1 teaspoon seven spices (or allspice)
• 3 teaspoons salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 medium potato (sliced into rounds, optional for lining the pot)

Instructions

1. Prepare the Grape Leaves:

• If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh grape leaves, blanch them in boiling water for about 2 minutes until they soften. Drain and set aside.

1. Make the Filling:

• In a large bowl, combine the washed rice, chopped parsley, mint, onion, tomato, 1/2 cup of olive oil, 2 tablespoons of lemon juice, seven spices, salt, and black pepper. Mix well to combine.

1. Stuff the Grape Leaves:

• Lay a grape leaf on a flat surface with the shiny side facing down and the stem end towards you. Place 1-2 tablespoons of filling at the base of the leaf.
• Fold the bottom of the leaf over the filling, then fold in the sides and roll tightly from the bottom to the top. Repeat this process with the remaining leaves and filling.

1. Prepare for Cooking:

• In a large pot, layer the bottom with sliced potatoes or any leftover grape leaves to prevent sticking.
• Arrange the stuffed grape leaves tightly in layers in the pot, seam side down. You can place a whole tomato in the center for added flavor.

1. Cook the Grape Leaves:

• Mix the remaining lemon juice with enough water to cover the stuffed grape leaves. Pour this mixture over them.
• Place a heatproof plate on top to keep them submerged during cooking. Cover the pot and bring it to a gentle boil over medium heat.
• Once boiling, reduce to low heat and let simmer for about 75 minutes or until the rice is tender.

1. Cool and Serve:

• Once cooked, allow them to cool slightly before serving. They can be enjoyed warm or cold.
• Drizzle with additional olive oil and serve with yogurt or tahini sauce if desired.

Vegetarian stuffed grape leaves are not only delicious but also a fun dish to prepare with family or friends. They can be made ahead of time and served as part of a mezze platter or as a main dish alongside rice or salad. Enjoy exploring this delightful recipe that brings together fresh ingredients and vibrant flavors!