Warak Enab — Print Recipe — The Culinary Codex

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.

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.