Vegan Recipes 
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Warah Enab - Egyptian Stuffed Grape Leaves
A classic Egyptian delicacy featuring tender grape leaves rolled with a flavorful herb and rice filling, slow-cooked in a tangy tomato broth. Perfect as a nutritious and elegant appetizer or main course.
Simple Tasty Recipes
Ingredients for 40 Servings
-
16 oz jar
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1 cup
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2 large
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1 medium
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1/4 cup
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1 Tbsp
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1 lemon
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1/2 tsp
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1/4 tsp
-
1/4 tsp
-
1 cup
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2 cups
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approx 15 slices
Time
Goes Great with
Method
- In a mixing bowl, combine the uncooked rice, chopped tomatoes, chopped onion, parsley, vegetable oil, lemon juice, salt, pepper, and allspice until well incorporated.
- Remove grape leaves from the jar, unfold carefully, and rinse under cold water. Lay a leaf flat on a plate with the rough side facing up and the stem pointing toward you.
- Place about one teaspoon of the rice mixture near the stem. Fold the bottom edges over the filling, then fold in the sides and roll tightly upward into a compact cigar shape.
- Steam or lightly boil the carrot slices until tender, then arrange them in a single layer at the bottom of a large pot to prevent the leaves from scorching.
- Arrange the stuffed grape leaves tightly in the pot in layers, alternating directions to ensure they maintain their shape during cooking.
- Pour the tomato sauce and water over the leaves. Place a heat-resistant plate upside down directly on top of the leaves to weigh them down, then cover the pot with its lid.
- Bring to a boil, then reduce heat to medium-low and simmer for 40-45 minutes until the rice is tender and the leaves are soft. Serve warm.
Notes:
To prevent the grape leaves from unrolling during the cooking process, ensure they are packed very snugly against one another in the pot. Using a heavy plate to weigh them down is a crucial step that maintains the structural integrity of the rolls.
| Nutrient | Per Serving |
|---|---|
| Calories | 27 kcal |
| Protein | 0.6g |
| Fat | 1.0g |
| Carbohydrates | 4.2g |
| Fiber | 0.5g |
Goes Great with
40 mins
