Warak Enab

🔥 Prep

• Rinse the 30 grape leaves under cold water, remove stems, and blanch in boiling water for 2 minutes then shock in ice water.
• Measure out 1 cup rice, rinse until water runs clear, and soak in warm water for 10 minutes; then drain.
• Dice the 2 tomatoes into small pieces.
• Chop 1 cup parsley and 0.5 cup mint finely.
• Measure out 0.5 cup lemon juice.

🔥 Cook

• 1. In a bowl, combine the drained rice, chopped parsley, mint, diced tomatoes, 0.25 cup lemon juice, salt, and pepper; mix well.
• 2. Take a grape leaf, place about 1 tsp of filling near the stem end, fold the sides, and roll tightly.
• 3. Line the bottom of a large pot with a few extra grape leaves to prevent sticking.
• 4. Arrange the rolled grape leaves seam‑side down in tight layers in the pot.
• 5. Pour the remaining 0.25 cup lemon juice over the rolls, then add enough water to just cover them (about 2 cups).
• 6. Place a heat‑resistant plate upside down on top of the rolls to keep them submerged.
• 7. Bring the liquid to a gentle boil over medium heat.
• 8. Reduce the heat to low, cover the pot, and simmer for 35‑40 minutes until the rice is tender and the leaves are soft.
• 9. Remove the pot from heat and let it rest, covered, for 5 minutes.
• 10. Carefully invert the pot onto a serving platter to release the stuffed grape leaves.

🔥 Serve

• Arrange the warak enab on a serving platter, seam‑side up.
• Drizzle with a little extra lemon juice and a drizzle of olive oil if desired.
• Serve with a side of plain yogurt or labneh and warm pita bread.
• Garnish with a few fresh mint leaves for color.