Warak Enab
Warak enab (stuffed vine leaves) are eaten across the entire Arab world, Turkey and Greece under various names. They are the centrepiece of the meze table and are made for every family gathering.
The Levant's beloved stuffed vine leaves — tender grape leaves wrapped around spiced rice and meat, cooked in lemon juice until fragrant. Eaten across the entire Arab world.
Ingredients
Method
Mix lamb mince with rice, spices, melted butter and salt.
Lay vine leaves flat, shiny side down. Place a teaspoon of filling near the stem.
Fold the sides in, roll from stem end into a neat cigar. Do not roll too tightly — the rice expands.
Line the bottom of a heavy pot with spare vine leaves.
Pack stuffed leaves tightly in layers, seam-side down.
Pour lemon juice and water over. Place a heavy plate on top to keep them compact.
Simmer on low heat 1 hour.
Do not roll too tightly — the rice must have room to expand or the vine leaves will burst.
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