🇱🇧 Lebanon · Food
Waraq Enab
By eatmundo · July 12, 2026
Delicate vine leaves stuffed with a fragrant blend of rice, herbs, and spices, slow-cooked in olive oil and lemon juice. This vegetarian Lebanese classic is a staple of any meze spread.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 300g of short-grain rice in warm water for 20 minutes to ensure even cooking.
- 2
Blanch the fresh vine leaves in boiling water for 2 minutes until they turn from bright green to olive.
- 3
Mix the rice with chopped parsley, tomatoes, mint, onion, and spices in a large mixing bowl.
- 4
Place one leaf vein-side up, add a teaspoon of filling, and roll tightly like a thin cigar.
- 5
Layer the bottom of a heavy-bottomed pot with potato slices to prevent burning.
- 6
Arrange the rolls tightly in concentric circles, packing them close so they don't unroll.
- 7
Pour a mixture of 100ml olive oil and 100ml lemon juice over the rolls.
- 8
Place a heavy heat-proof plate on top to weight them down, then simmer on low heat for 60 minutes.
- 9
Allow to cool completely in the pot before serving to ensure the structure holds.
Frequently Asked Questions
Which cut of lamb is best for the bottom of the pot?+
Lamb chops or bone-in lamb ribs are ideal as they release fat and flavor while preventing the bottom layer of grape leaves from scorching.
Should I use short-grain or long-grain rice for the filling?+
Use Egyptian or short-grain Calrose rice because it absorbs the lemon-broth better and stays moist without becoming mushy.
How do I prevent the grape leaves from unrolling during cooking?+
Pack them tightly in the pot in circular layers and place a heavy heat-proof plate on top to keep them submerged and secure.
What is the best way to substitute fresh grape leaves if they are out of season?+
Use jarred, brine-packed grape leaves, but ensure you rinse them thoroughly in warm water to remove the excess salt before rolling.
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