Are you craving a vibrant, flavorful, and healthy meal that's surprisingly easy to make? Look no further! This recipe for Lebanese grape leaves, also known as Warak Enab, will transport your taste buds to the sun-drenched Mediterranean. This classic dish is perfect for a light lunch, a satisfying dinner, or even a stunning appetizer. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is guaranteed to impress. Let's get started on this culinary adventure!
Ingredients:
This recipe yields approximately 24 grape leaves. Feel free to double or halve it depending on your needs.
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For the filling:
- 1 cup long-grain rice
- 1 large onion, finely chopped
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, finely chopped
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt (or to taste)
- 1/4 cup lemon juice
- 1/2 cup tomato paste
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For the cooking:
- 24 grape leaves (fresh or jarred – jarred leaves need rinsing)
- 2 cups water
- 1 cup vegetable broth (or water)
- 1 lemon, cut into wedges (for serving)
- Plain yogurt (for serving, optional)
Instructions:
Preparing the Filling:
- Rinse the rice under cold water until the water runs clear. This helps prevent the rice from becoming sticky.
- In a large bowl, combine the rinsed rice, chopped onion, parsley, mint, olive oil, allspice, black pepper, cinnamon, salt, and lemon juice. Mix well to ensure all ingredients are evenly distributed.
- Gently fold in the tomato paste.
Assembling the Grape Leaves:
- If using fresh grape leaves, blanch them briefly in boiling water for about 30 seconds to soften them. Then, rinse them under cold water and drain. Jarred leaves usually require only a quick rinse.
- Lay a grape leaf stem-side down on a flat surface. Place about 1 tablespoon of the rice filling towards the stem end.
- Fold the sides of the leaf inward, then roll it tightly from the stem end to the tip, creating a cigar-like shape. Repeat with the remaining leaves and filling.
Cooking the Grape Leaves:
- In a large pot or Dutch oven, place half of the grape leaves in a single layer.
- Pour the water and vegetable broth over the grape leaves.
- Arrange the remaining grape leaves on top.
- Add a small plate or lid on top of the grape leaves to keep them submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the rice is cooked and the leaves are tender. You may need to add a little more water if the liquid evaporates too much during cooking.
Serving:
Once cooked, let the grape leaves cool slightly. Serve warm or at room temperature with a lemon wedge and a dollop of plain yogurt, if desired. Enjoy the delicious flavors of this authentic Lebanese dish!
Tips and Variations:
- For a richer flavor: Add a tablespoon of pine nuts to the filling.
- Spice it up: Add a pinch of red pepper flakes to the filling for a little heat.
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Use different herbs: Experiment with other herbs like dill or cilantro.
- Short on time? Use pre-cooked rice for a quicker preparation time.
Nutritional Information (per serving, approximate):
Calories: Approximately 150-200 Fat: 8-10g Protein: 4-5g Carbohydrates: 20-25g
This nutritional information is an estimate and may vary based on specific ingredients used.
This recipe for Lebanese grape leaves is a testament to the beauty of simple, fresh ingredients creating a truly delicious and satisfying meal. It's a healthy, flavorful, and easy-to-make dish perfect for any occasion. Enjoy!