If your brined leaves are tough, you can boil them for about 10-15 minutes to soften the leaves (then drain them and keep them flat) prior to rolling. However, I now just roll the leaf as is and don’t want to spend more time having to cut. Vegetables in the filling must be chopped finely, this will make it easier to roll the leaves around the filling.īigger grape leaves can be cut to make smaller rolls. Prepare all the vegetables before getting started, this will help speed up the process of making this meal. Turn off the heat and allow the pot to stand for 15 minutes. If the leaf is still tough, cook until softened (up to another 20 minutes - depending on the leaves) Test if the stuffed Lebanese grape leaves are cooked, by taking one out and eat it. Step 5 Bring to a boil over high heat, then immediately turn heat to low and simmer for 40 minutes. until the rolls and vegetables are submerged under 1cm (⅓") of broth. Step 4 Pour water around the edges of the plate (not on top of the plate). Step 1 In a large mixing bowl, combine all filling ingredients. Typically this recipe can use a lot more olive oil, however, I have reduced it to a point where I think it works well. Avoid using store-bought lemon juice, fresh is best. Potato is used for layering and will need to be sliced into 1cm, ⅓” slices.įresh lemon juice is a key flavor and is used in the filling along with the broth. I alternate between using fresh or dried ground mint. They will need to be finely diced for the filling and sliced (1cm, ⅓”) for the layering.įresh parsley and mint leaves are a key flavor in the filling, these will need to be finely chopped. Tomato and onion will be used in the filling as well as layering between the rolled warak enab. Rinse prior to use to help release excess starch. They will need to be washed, de-stemmed and then blanched prior to rolling. If using frozen, thaw them out prior to use.įresh warak enab can also be used. They can be found either frozen or brined. Grape leaves - can be found at your local Middle Eastern grocer. It's a great talking point, especially for those who have never had it - impress your mates!.Dietary friendly - this version is naturally vegan, gluten free, corn free, soy free and nut free.Family friendly - all ages love eating this meal.Other non Middle Eastern regions call this sarma. There are two versions of warak enab - meat and rice ("bi-lahm" - "in meat")or vegetable and rice ("bi-zeit" - "in oil" known as the vegetarian version). The term translates from Arabic to English as “grape leaves”. nab, can generally used in the context of explaining you’ll be eating/making stuffed grape leaves.This website receives a commission/fee for each purchase bought through the affiliate links on this website Jump to:
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