Arab Grape Leaves (Warak Enab)
Arab Grape Leaves (Warak Enab)
Ingredients
For the Grape Leaves
- 1 jar grape leaves, brined, about 50-60 leaves
For the Filling
- 1 pound ground beef, lean
- 1 1/2 cups Egyptian rice, rinsed and soaked in warm water for 30 minutes, then drained
- 1 yellow onion, medium, finely diced
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup pomegranate molasses
- 1 tablespoon seven spice blend
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes, or to taste
- 1 lemon, juiced
For Layering and Cooking
- 1 pound beef short ribs, optional, for the bottom of the pot
- 2 potatoes, medium, sliced 1/4-inch thick
- 4 cups beef broth, hot
- 1/4 cup lemon juice
- 1 teaspoon salt, or to taste
Instructions
- 1
Prepare the grape leaves: Carefully remove the grape leaves from the jar. Rinse them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until pliable, then rinse with cold water. Trim any thick stems. Set aside.
⏱️ 10 min
- 2
Prepare the filling: In a large bowl, combine the ground beef, soaked and drained Egyptian rice, diced yellow onion, minced garlic, olive oil, pomegranate molasses, seven spice blend, salt, black pepper, red chili flakes, and the juice of 1 lemon. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 15 min
- 3
Assemble the grape leaves: Lay a grape leaf flat on a clean surface, shiny side down. Place about 1-2 teaspoons of the filling near the stem end, forming a small log. Fold the bottom edge of the leaf over the filling, then fold in the sides. Roll tightly from the bottom up to create a compact cylinder. Repeat with the remaining grape leaves and filling.
⏱️ 20 min
- 4
Prepare the cooking pot: If using, place the beef short ribs at the bottom of a large heavy-bottomed pot. Arrange the sliced potatoes over the short ribs (or directly on the bottom if not using ribs). This layer prevents the grape leaves from sticking and adds flavor.
⏱️ 5 min
- 5
Layer the grape leaves: Tightly arrange the rolled grape leaves in concentric circles or rows over the potato layer. Pack them closely to prevent them from unraveling during cooking.
⏱️ 10 min
- 6
Add liquid and cook: In a separate bowl, combine the hot beef broth, 1/4 cup lemon juice, and 1 teaspoon salt. Pour this liquid over the grape leaves in the pot until they are just covered. Place a heat-proof plate directly on top of the grape leaves to keep them submerged. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 1 1/2 hours, or until the rice is tender and the meat is cooked through.
⏱️ 90 min
- 7
Rest and serve: Once cooked, remove the pot from the heat and let it rest, covered, for at least 30 minutes. This allows the flavors to meld and the grape leaves to firm up. To serve, carefully invert the pot onto a large serving platter. Serve hot with extra lemon wedges if desired.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Arab Grape Leaves (Warak Enab)
For the Grape Leaves
- 1 jar grape leaves, brined, about 50-60 leaves
For the Filling
- 1 pound ground beef, lean
- 1 1/2 cups Egyptian rice, rinsed and soaked in warm water for 30 minutes, then drained
- 1 yellow onion, medium, finely diced
- 4 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup pomegranate molasses
- 1 tablespoon seven spice blend
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes, or to taste
- 1 lemon, juiced
For Layering and Cooking
- 1 pound beef short ribs, optional, for the bottom of the pot
- 2 potatoes, medium, sliced 1/4-inch thick
- 4 cups beef broth, hot
- 1/4 cup lemon juice
- 1 teaspoon salt, or to taste
Instructions
- 1
Prepare the grape leaves: Carefully remove the grape leaves from the jar. Rinse them thoroughly under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until pliable, then rinse with cold water. Trim any thick stems. Set aside.
⏱️ 10 min - 2
Prepare the filling: In a large bowl, combine the ground beef, soaked and drained Egyptian rice, diced yellow onion, minced garlic, olive oil, pomegranate molasses, seven spice blend, salt, black pepper, red chili flakes, and the juice of 1 lemon. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 15 min - 3
Assemble the grape leaves: Lay a grape leaf flat on a clean surface, shiny side down. Place about 1-2 teaspoons of the filling near the stem end, forming a small log. Fold the bottom edge of the leaf over the filling, then fold in the sides. Roll tightly from the bottom up to create a compact cylinder. Repeat with the remaining grape leaves and filling.
⏱️ 20 min - 4
Prepare the cooking pot: If using, place the beef short ribs at the bottom of a large heavy-bottomed pot. Arrange the sliced potatoes over the short ribs (or directly on the bottom if not using ribs). This layer prevents the grape leaves from sticking and adds flavor.
⏱️ 5 min - 5
Layer the grape leaves: Tightly arrange the rolled grape leaves in concentric circles or rows over the potato layer. Pack them closely to prevent them from unraveling during cooking.
⏱️ 10 min - 6
Add liquid and cook: In a separate bowl, combine the hot beef broth, 1/4 cup lemon juice, and 1 teaspoon salt. Pour this liquid over the grape leaves in the pot until they are just covered. Place a heat-proof plate directly on top of the grape leaves to keep them submerged. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 1 1/2 hours, or until the rice is tender and the meat is cooked through.
⏱️ 90 min - 7
Rest and serve: Once cooked, remove the pot from the heat and let it rest, covered, for at least 30 minutes. This allows the flavors to meld and the grape leaves to firm up. To serve, carefully invert the pot onto a large serving platter. Serve hot with extra lemon wedges if desired.
⏱️ 30 min