Stuffed Vine Leaves (Warak Enab bil Zeit)Levantine
PlateMap recipe · #120

Stuffed Vine Leaves (Warak Enab bil Zeit)

Grape leaves rolled around rice, tomato, parsley and mint, packed over potato slices and simmered in olive oil and lemon. A Levantine vegan mezze served at room temperature.

135+ waiting: Plus 1 hour of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
6Servings
hardDifficulty
Prep:
1 hour and 10 minutes
Cook:
1 hour and 5 minutes
Waiting:
1 hour (Cool in the pot for at least 1 hour; they are served at room temperature.)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Saucepan or pot, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Leaves

    5 minutesHigh heat

    Blanch the grape leaves in boiling water for 2 minutes, drain them and cut off the stems.

    Success cue

    The leaves are soft and darker green.

  2. 02

    Filling

    15 minutes

    Rinse the short-grain rice and mix it with the finely chopped tomatoes, onion, parsley and mint, half of the olive oil, the pomegranate molasses, salt and black pepper.

    Success cue

    A moist, well-mixed filling.

  3. 03

    Rolling

    50 minutes

    Lay a leaf shiny side down, put a teaspoon of filling near the stem end, fold in the sides and roll it up firmly into a finger. Repeat with the rest.

    Success cue

    Tight rolls of the same thickness.

  4. 04

    Packing

    10 minutes

    Line the bottom of a pot with the sliced potatoes and pack the rolls tightly on top, seam side down.

    Success cue

    No gaps between the rolls.

  5. 05

    Liquid

    3 minutes

    Mix the water with the lemon juice and the rest of the olive oil, pour it over the rolls and weigh them down with a heavy plate.

    Success cue

    The liquid just covers the rolls.

  6. 06

    Simmering

    1 hourGentle simmer

    Bring to a boil, then cover and simmer on low heat for 50 to 60 minutes, until the leaves are tender and the rice is soft.

    Success cue

    A leaf cuts easily with a fork.

  7. 07

    Cooling

    1 hour

    Let them cool in the pot for at least 1 hour before turning them out.

    Success cue

    The rolls hold together when lifted.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

A plate on top keeps the rolls from moving, so none of them open while they simmer.

  • • Jarred leaves are salty; rinse them well before blanching.
  • • Roll them tight and the same thickness so they cook evenly.

Common mistakes

  • • Overfilling the leaves, so they burst as the rice swells.
  • • Cooking on high heat, which opens the rolls.

Serving ideasServe at room temperature with yogurt and lemon wedges.

Potential allergens

Check ingredient labels

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

How is this different from Egyptian mahshi wara' enab?

This Levantine version has no meat or stock, is cooked in olive oil and lemon, and is served cold. The Egyptian one is usually cooked in broth with ghee and served hot.

Can I use fresh grape leaves?

Yes. Pick young, tender leaves and blanch them for 1 minute only.

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