Warak Enab

Name: Warak Enab
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 8 servings
Cuisine: Jordanian
Ingredients: 1 jar grape leaves (about 60 leaves); 300g ground lamb; 1 cup short-grain rice, rinsed; 2 tomatoes, finely diced; 1 onion, finely diced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1 tsp allspice; 1/2 tsp cinnamon; Juice of 3 lemons; 3 tbsp olive oil; Salt and pepper; Lamb bones or ribs for pot base; 2 cups water

ورق عنب (WAH-rak EH-nab)

Stuffed Grape Leaves

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 301 kcal

Tender vine leaves rolled tightly around a savory filling of spiced rice and lamb, simmered in a lemony broth until perfectly tender. Each delicate roll is a small parcel of concentrated Jordanian flavor.

Nutrition & Info

Protein 14.0g

Carbs 32.0g

Fat 13.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot cutting board small bowl

Presentation Guide

Vessel: deep platter arranged in concentric circles

Garnishes: lemon slices, fresh mint

Accompaniments: plain yogurt, garlic sauce

Ingredients

1 jar grape leaves (about 60 leaves)
300g ground lamb
1 cup short-grain rice, rinsed
2 tomatoes, finely diced
1 onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 tsp allspice
1/2 tsp cinnamon
Juice of 3 lemons
3 tbsp olive oil
Salt and pepper
Lamb bones or ribs for pot base
2 cups water

Instructions

1
Blanch grape leaves in boiling water for 2 minutes if using preserved leaves. Rinse, drain, and trim any tough stems. Lay out on a clean surface.
2
Mix ground lamb, rinsed rice, diced tomatoes, diced onion, parsley, mint, allspice, cinnamon, 1 tablespoon lemon juice, olive oil, salt, and pepper.
3
Place a grape leaf smooth-side down. Put a tablespoon of filling near the stem end, fold the stem over, fold in both sides, and roll tightly into a cigar shape.
4
Line the bottom of a heavy pot with lamb bones or extra grape leaves to prevent sticking and add flavor to the cooking broth.
5
Arrange rolled grape leaves seam-side down in tight, concentric circles, layering them snugly. Place a heat-safe plate on top to keep them from unraveling.
6
Pour water and remaining lemon juice over the rolls. Bring to a boil, reduce to low heat, cover, and simmer for 90 minutes until the rice inside is fully cooked and leaves are tender.

💡

Did You Know?

Jordanian grandmothers compete over who can roll the tightest, smallest grape leaves — the tiniest rolls are considered the mark of the most skilled cook.

Chef's Notes

Equipment Tips

large pot
cutting board
small bowl

Garnishing

lemon slices, fresh mint

Accompaniments

plain yogurt, garlic sauce

The Story Behind Warak Enab

Warak enab is a cherished dish across the Levant, and Jordanian families have developed their own distinctive style with generous lemon and fresh herbs in the filling. The art of rolling grape leaves is traditionally passed from grandmother to granddaughter, and a family gathering to roll hundreds of leaves is a beloved social ritual. In Jordan, warak enab is both everyday comfort food and a festive dish served at weddings and holidays, always prepared in enormous quantities because they disappear fast.

🕐 Traditionally enjoyed meze, family meals, celebrations 📜 Origins: Ottoman period

Comments (0)

No comments yet. Be the first to share your thoughts!