What an iconic dish! Stuffed Grape Leaves Recipe is a super yummy delicacy bursting with savory flavors to indulge yourself, your family, and your guests!
You can never go wrong with grape leaves. They are stuffed with a tantalizing rice and veggie mixture and seasoned with flavorful spices. A drizzle of olive oil and a squeeze of bright lemon juice set it all in divine harmony!
Very Few Dishes Are as Beautiful as Warak Enab!
Appetizing Warak Enab Made with Love!
Rolling warak enab might seem like a daunting task, but it is not. I will share with you a step-by-step recipe so you can easily roll those grape leaves. Don’t forget to share the experience with a friend or two, or with your teenage daughter. You will have so much fun!
Stuffed Grape Leaves bring back heartwarming memories! I remember the ladies sitting around the kitchen table, rolling grape leaves while chatting and sharing the news of their families. Everyone enjoys a burst of loud laughter when a joke is thrown while the work does not stop!
Grape Leaves, Warak Enab, Dolmas, or Dolmades?!
You can always buy those packages of ready-made stuffed grape leaves. However, nothing beats homemade flavorful stuffed leaves that fill your house with an amazing aroma. Your kids will scurry to the kitchen to ask for their share.
Stuffed grape leaves or vine leaves are famous in Middle Eastern cuisine. They are considered the main part of a mezze platter. They’re usually served with tabbouleh, Fattoush, hummus, baba ghanouj, and many other platters full of appetizing flavors.
Stuffed grape leaves have another version called dolmas in Turkish cuisine. Turkish dolmas vary a little. The dolmas recipe calls for some tomato paste and pine nuts. There is also the Greek dolmades recipe, which calls for more fresh herbs in the rice mixture, like dill.
Grape-leaf recipe for meat lovers! Put some ground beef in a large saucepan over medium heat. Season it and mix it with rice. Middle Easterners usually combine them with stuffed zucchini.
Stuffed vine leaves are so perfect for meal prep. Cook them ahead of time if you have a gathering or know you will be out of time the next day. Whatever you decide to call them, and however you do them, you will enjoy the tangy taste!
Super Yummy Rolls Stuffed with Flavorful Rice and Veggies
Tips and Tricks
It is important to soak the rice for around 20 minutes before adding it to the veggies. You also have to rinse it well to get rid of the excess starch so the rice doesn’t not get sticky when cooked.
You should not overstuff your grape leaves with the rice filling, nor roll them too tight. Rice needs space to expand when cooked. So if you do overstuff, you will get uncooked rice.
You can use the liquid left in the pot when it is done cooking to dip the warak enab in. You can also make your own dipping by mixing pomegranate molasses, olive oil, and some lemon juice.
To avoid rice floating into the liquid while cooking, it is better to set each stuffed grape leaf seam side down.
Resisting warak enab is so hard. But it is better to let them sit for around 15 minutes after cooking or until they come to room temperature, so all the flavors get into perfect harmony.
Choose a deep pot because, when boiling, the liquid may overboil leaving spots on your stovetop.
For meat lovers, you can add a layer of beef stakes at the bottom of a large pot. You can also consider it as the main dish for your dinner table.
If it is the first time you make stuffed vine leaves, your hardest part might be rolling the leaves. It may take a little time at first. But after the 3rd leaf, you’ll get used to it. The next time will be much faster. Save the recipe card. Take my word for it! It will be your next favorite plate.
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Frequently Asked Questions
It is easy to get a jar of grape leaves from grocery stores. However, fresh leaves are an excellent option if they are available. If you have a grape vine, you can pick some. To tenderize the leaves, you have to put them in a pot of water and boil them for a few minutes. If you pick up more than you need, you can put the rest in a freezer bag in the freezer to use when needed.
You can keep them in the fridge in an airtight container for a few days.
Yes, you can! Stuff warak enab and layer them in an airtight container. You can keep them in the freezer for up to 3 months.
Ingredients
Alafia leaves
For the Stuffing
Cal Rose Rice
Green onions
Parsley
Yellow onion
Tomatoes
Garlic cloves
Olive oil
Pomegranate molasses
Lemon juice
Walnut
For the Spices
7 spice
Coriander powder
Bullion powder
Garlic powder
Onion powder
Ground cardamom
Black pepper
Turmeric
Salt
Veggies for the Bottom Layer
Tomato
Potatoes
Garlic cloves
Get Ready to Feel the Joy!
Step-by-Step Instructions
Prepare the Stuffing
First, soak the rice.
Meanwhile, finely chop the green and yellow onions, tomatoes, parsley, and walnuts. Set them all in a large bowl and mix together.
Now, add the 7 spices, coriander powder, garlic powder, onion powder, ground cardamom, black pepper, turmeric, salt, pomegranate molasses, lemon juice, and olive oil. Mix well.
Then, add to the washed and drained rice and combine well.
Roll the Grape Leaves
Use good quality grape leaves. I like to use Al Afia. Rinse well before using them. Don’t forget to cut the stem end of the grape leaves.
On a large plate, cutting board, or any work surface you prefer, set each warak enab with a shiny side up. Add around 1 teaspoon of stuffing. Fold the edges into the center and roll grape leaves.
Layer your Pot and Cook
After that, slice the tomatoes and set a layer at the bottom of the pot. Then, add a second layer of sliced potatoes and garlic. Add the layers of grape leaves, ensuring they’re tightly packed.
Once all are layered, add a heavy plate on top to keep them from moving around. Add hot water to your pot. There should be enough water to slightly cover the inverted plate on top.
You can add a little bit of pomegranate molasses on top and bullion powder to the hot water if desired.
Cook and boil on high for 10 minutes, then cover and let it simmer on low for 2-2.5 hours.
You can also pressure cook on manual high for 35 minutes. If there is excess cooking liquid when it’s finished cooking, discard it before serving.
Serve with lemon wedges and enjoy!
Must-Try Recipes:
Tabbouli Salad Recipe (Tabbouleh)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Stuffed Grape Leaves Recipe
Ingredients
- 1 jar Alafia leaves
For the stuffing
- 3½ cups Cal Rose rice
- 1 bunch green onions
- 1 bunch parsley
- 1 yellow onion medium
- 2 tomatoes large
- 8 garlic cloves
- 1 cup olive oil
- 1 tablespoon pomegranate molasses
- 1 lemon juice
- ½ cup walnut finely chopped / optional
For the spices
- 1 tablespoon 7 spice
- 1 tablespoon coriander powder
- 1 tablespoon bullion powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon ground cardamom
- ¼ teaspoon black pepper
- ½ tablespoon turmeric
- ½ tablespoon salt
Veggies for the bottom layer
- 1 tomato large
- 1-2 potatoes large
- 2 garlic cloves
Instructions
Prepare the stuffing
- Soak the rice.
- Meanwhile, finely chop the green and yellow onions, tomatoes, parsley, and walnuts. Set them all in a large bowl and mix together.
- Now, add the 7 spices, coriander powder, garlic powder, onion powder, ground cardamom, black pepper, turmeric, salt, pomegranate molasses, lemon juice, and olive oil. Mix well.
- Then, add to the washed and drained rice and combine well.
Roll the grape leaves
- Use good quality grape leaves. I like to use Al Afia. Rinse well before using them. Don’t forget to cut the stem end of the grape leaves.
- On a large plate, cutting board, or any work surface you prefer, set each warak enab with a shiny side up. Add around 1 teaspoon of stuffing. Fold the edges into the center and roll grape leaves.
Layer your pot and cook
- Slice the tomatoes and set a layer at the bottom of the pot. Then, add a second layer of sliced potatoes and garlic. Add the layers of grape leaves, ensuring they're tightly packed.
- Once all are layered, add a heavy plate on top to keep them from moving around. Add hot water to your pot. There should be enough water to slightly cover the inverted plate on top.
- You can add a little bit of pomegranate molasses on top and bullion powder to the hot water if desired.
- Cook on and boil on high for 10 minutes, then cover and let it simmer on low for 2-2.5 hours.
- You can also pressure cook on manual high for 35 minutes. If there is excess cooking liquid when it's finished cooking, discard it before serving.
- Serve with lemon wedges and enjoy!
Notes
- It is important to soak rice for around 20 minutes before adding it to the veggies. You also have to rinse them well to get rid of the excess starch so they do not get sticky when cooked.
- You should not overstuff your grape leaves with rice filling, nor roll them too tight. Rice needs space to expand when cooked. If you do, you will get uncooked rice.
- You can use the liquid left in the pot when it is done cooking to dip the warak enab in. You can also make your own dipping by mixing pomegranate molasses, olive oil, and some lemon juice.
- To avoid rice floating into the liquid while cooking, it is better to set each stuffed grape leaf seam side down.
- Resisting warak enab is hard. But it is better to let them sit around 15 minutes after cooking or till they come to room temperature, so all the flavors get into perfect harmony.
- Choose a deep pot because, when boiling, the liquid may overboil leaving spots on your stovetop.
4 Responses
This recipe is the one.
The flavors are incredible and it turns out perfect everytime. I use the pressure cooker method. It’s a bit fine consuming but well worth it!
Man, I love stuffed grape leaves so much! I’m a sucker for them lol. I made these before, but with meat in it. Didn’t put walnuts in it, but man this turned out to be delicious. I cooked it in olive oil instead of water.
There are so many ways to make grape leaves but this is one of the best tasting ways I’ve made it. It was bursting with flavor and a favorite among the family. I’ve used this recipe several times and the end result has always been consistent
So delicious, thank you so much! There are so many diffrent spices but it so well blended and balanced.