Lebanese · PANTRYHOP RECIPE
Warak Enab (Stuffed Grape Leaves)
90 minutes · 6 servings · vegan
Lebanese grape leaves are a mezze favorite; this version keeps the traditional lemony filling.
Ingredients
Check you have the quantities below.
- 1 jar (about 60 leaves) jarred grape leaves, rinsed
- 1 cup rice
- 2 tomatoes, finely chopped
- 1 small onion, finely chopped
- 1/2 cup parsley, chopped
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 2 cups water
Let’s make it
- Mix rice, tomatoes, onion, parsley, lemon juice, olive oil, and salt.
- Place a spoonful of filling on each leaf and roll tightly.
- Arrange rolls snugly in a pot, seam-side down.
- Add water to just cover, place a plate on top, and simmer covered on low for 45-50 minutes.
- Cool 10 minutes before serving.
Make the rolls small and neat so children can pick them up easily.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →