Warak Enab
Tender grape leaves wrapped around seasoned ground meat and rice, then rolled and simmered in lemon broth. Tender, savory, and authentically Lebanese with bright, tangy notes.
Ingredients
- 1 jar grape leaves (jarred), drained, rinsed
- 1 lb ground beef or lamb
- 0.5 cup short-grain white rice
- 0.5 cup onion, finely minced
- 3 tbsp fresh parsley, finely chopped
- 1.5 tbsp fresh mint, finely chopped
- 0.25 tsp ground cinnamon
- 0.25 tsp ground allspice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup fresh lemon juice
- 2 cups chicken broth
- 2 tbsp olive oil
Instructions
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1
In a bowl, combine 1 lb ground beef or lamb, 0.5 cup short-grain white rice, 0.5 cup finely minced onion, 3 tbsp finely chopped fresh parsley, 1.5 tbsp finely chopped fresh mint, 0.25 tsp ground cinnamon, 0.25 tsp ground allspice, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well.
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2
Lay out a 1 jar drained, rinsed grape leaves (jarred) and place about 1 tbsp filling at the base.
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3
Fold in the sides and roll tightly from bottom to top.
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4
Place seam-side down in a pot. Repeat with remaining leaves and filling.
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5
Pour 0.5 cup fresh lemon juice and 2 cups chicken broth over the rolls.
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6
Drizzle with 2 tbsp olive oil.
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7
Cover and simmer for 40-45 minutes until leaves are very tender.
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8
Serve warm with additional lemon juice on the side.