Stuffed Grape Leaves (Warak Enab)
What You Need
Ingredients
Preparation
Meat-stuffed grape leaves are a staple during Ramadan. Their flavor is simple but deeply developed, thanks to a slow simmer that lets garlic and lemon infuse the rice and filling. Lining the pot with tomatoes (as we do here), bones, potatoes or even extra grape leaves helps prevent scorching and adds subtle depth, while weighing everything down with a plate ensures an even, tender cook. Serve with yogurt if you like, though they shine on their own with the lemony cooking broth at the forefront.
*This recipe originally ran in United Arab Emirates on HexClad.ae.
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Drain grape leaves and rinse individually under cold water. Remove and discard tough stems; set leaves aside.
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In a large bowl, combine rice, allspice, cinnamon, mint, 3 teaspoons salt and 2 teaspoons pepper. Toss to coat spices, then add beef and mix until evenly combined.
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Top dull side of each grape leaf, working one at a time, with 1 heaping teaspoon filling. Shape filling into a log across center of leaf. Fold up bottom edge, sides and roll tightly into a compact, cigar-like shape. Repeat with remaining leaves.
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In a HexClad 5 QT/4.7 L Hybrid Dutch Oven, line base with tomatoes in a single layer. Tightly arrange stuffed leaves seam-side down on top of tomatoes. With each layer, alternate direction of grape leaves to keep them secure during cooking. Scatter garlic cloves over top.
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In a small bowl, combine 4 cups/1 liter water, oil, lemon juice and 1 tablespoon salt. Whisk to combine, then pour over grape leaves. Top with a heatproof plate to keep leaves submerged. Cover pot and bring to a gentle boil over medium. Reduce heat to low and simmer until grape leaves are very tender, about 1 hour. Remove from heat. Let rest 15 minutes to allow grape leaves to absorb some cooking liquid. There will still be liquid remaining.
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Serve grape leaves directly from pot or arrange on a serving platter. Serve with fresh lemon wedges.
MAKE AHEAD TIPS
Freeze stuffed, uncooked grape leaves in an airtight container for up to 6 months. Cook directly from frozen according to recipe, allowing additional cooking time.
