Lebanese Stuffed Vine Leaves (Warak Enab) – A Vegetarian Delight!
A flavorful lebanese snack perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 24 vine leaves (fresh) 1 cup rice (short
- grain, white) 2 tomatoes (ripe) 1 onion (medium, finely chopped) 1 clove garlic (minced) 2 tablespoons parsley (freshly chopped) 1 teaspoon mint (dried) 1/4 cup lemon juice Salt (to taste) Pepper (to taste) Olive oil (as needed)
Instructions
- In a large bowl, combine rice, onion, garlic, parsley, mint, salt, pepper, and lemon juice. Mix well to ensure even distribution of flavors.
- Fill each vine leaf with the rice mixture and fold into a triangle shape.
- Arrange the stuffed vine leaves in a shallow dish, layering them as needed.
- Slice the tomatoes and place them on top of the stuffed vine leaves.
- Drizzle olive oil over the dish and cover with a lid or aluminum foil.
- Cook in a preheated oven at 375°F (190°C) for about 45 minutes, or until the rice is cooked through and the leaves are tender.
Chef’s Insight
The key to making perfect Lebanese Stuffed Vine Leaves is to use fresh vine leaves and ensure they are tender before filling them with the rice mixture.
Notes
Serve with a side of Lebanese yogurt dip for an extra burst of flavor!