Stuffed Warak Enab (Middle Eastern Stuffed Grape Leaves)
A traditional Middle Eastern dish made by filling grape leaves with a mixture of rice, herbs, and spices. This recipe is a gluten-free twist on the classic dish.
Ingredients
- ●12-15 leaves Warak Enab
- ●1 cup Riceshort-grain rice
- ●1 pound Ground Meatbeef or lamb
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●to taste Salt
- ●to taste Black Pepper
- ●1 teaspoon Allspice
- ●2 tablespoons Olive Oil
Instructions
- 1
Blanch the grape leaves in boiling water for 30 seconds to remove bitterness.
- 2
Soak the grape leaves in cold water.
- 3
Prepare the filling by cooking the rice, then mixing it with the ground meat, chopped onion, minced garlic, salt, black pepper, and allspice.
- 4
Drain the grape leaves and place one leaf on a flat surface, with the stem end facing you.
- 5
Place a tablespoon of the filling in the center of the leaf.
- 6
Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package.
- 7
Repeat with the remaining grape leaves and filling.
- 8
In a large pot, heat the olive oil over medium heat.
- 9
Add the stuffed grape leaves to the pot, seam-side down.
- 10
Cover the pot and cook for 20-25 minutes, or until the grape leaves are tender.
- 11
Serve the stuffed grape leaves hot, garnished with lemon wedges.