Lebanese Stuffed Grape Leaves (Warak Enab) – Vegan Delight

Allergens

N/A

Ingredients

• 24 large grape leaves, fresh or frozen
• 1 cup long grain rice, uncooked
• 1 small onion, finely chopped
• 1 tomato, diced
• 2 cloves garlic, minced
• 1/2 cup tomato paste
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 2 cups vegetable broth or water

Instructions

1. a. In a large bowl, combine rice, onion, tomato, garlic, parsley, mint, lemon juice, salt, and pepper. Mix well. b. Place a grape leaf on a flat surface, shiny side down. c. Scoop about 1 tablespoon of the rice mixture onto the center of the leaf. d. Fold in the sides of the leaf over the rice, then roll it up tightly from the bottom to create a small bundle. e. Arrange the stuffed grape leaves in a large pot with the seam side down. f. Pour vegetable broth or water over the leaves, and cover the pot with a lid. g. Cook over medium heat for 25 minutes, then reduce the heat to low and cook for another 10 minutes until the rice is tender.

Chef’s Insight

The key to perfect stuffed grape leaves is using tender and young leaves for better texture.

Notes

Feel free to add more herbs or spices to the rice mixture according to your preference.