Waraq Enab

🔥 Prep

• Rinse the 50 grape leaves under cold water, remove any thick stems, and set aside.
• Blanch the leaves in a pot of boiling water for 30 seconds to soften, then transfer to an ice water bath and drain.
• Finely chop 1 cup of fresh parsley.
• Dice 1 medium tomato (about 1 cup) into small pieces.
• Measure 1 cup of rice, 0.5 cup lemon juice, 0.5 cup olive oil, and 1 tsp salt.

🔥 Cook

• 1. In a mixing bowl, combine the 1 cup rice, chopped parsley, diced tomato, 0.5 cup lemon juice, 0.5 cup olive oil, and 1 tsp salt; stir until the filling is evenly moistened.
• 2. Take a grape leaf, place about 1 tablespoon of filling near the stem end, fold the sides over, and roll tightly into a compact cigar‑shaped bundle; repeat with all leaves and filling.
• 3. Line the bottom of a heavy‑bottomed pot with a few unused grape leaves to prevent sticking.
• 4. Arrange the stuffed grape leaves seam‑side down in tight layers, packing them snugly.
• 5. Pour enough water (or light vegetable broth) into the pot to just cover the rolls, about 2‑3 cups, and drizzle an additional 1‑2 tablespoons of olive oil on top.
• 6. Place a heat‑proof plate or a smaller lid on top of the rolls to keep them submerged during cooking.
• 7. Bring the liquid to a boil over medium‑high heat.
• 8. Once boiling, reduce the heat to low, cover the pot, and simmer for 45 minutes until the rice is tender and the leaves are soft.
• 9. Turn off the heat and let the pot sit, still covered, for 10 minutes to allow the flavors to meld.
• 10. Carefully remove the plate/lid, transfer the stuffed grape leaves to a serving platter, and spoon any remaining cooking liquid over them.

🔥 Serve

• Serve the Waraq Enab warm or at room temperature, drizzled with extra lemon juice and olive oil if desired.
• Accompany with a side of plain yogurt or tzatziki sauce for dipping.
• Pair with a fresh cucumber‑tomato salad and warm pita bread or flatbread.
• Garnish with lemon wedges and a sprinkle of chopped parsley for brightness.