Warak enab

Recipe by Damaris Beems
0.0 from 0 votes
Course: Mezze, sidesCuisine: Lebanese, Arabic




Cooking time


Total time



It looks good. You cannot tell from the outside what you will find within. It is a delicious dish. It is always tasteful. And it’s slow food. To sum it up, totally my type of dish. Also, very versatile: lovely as part of a mezze, for lunch and as a side. This version is one of my favourites, but you will get to know other versions on this website. But, that’s something to look forward to right?


  • 20 wine/grape leaves in a pot

  • 3 great ripe tomatoes

  • 1 can tomatoes

  • 3 cloves garlic

  • 1 glass basmati rice (NOT cooked)

  • 1 onion

  • bouquet fresh parsley and fresh mint

  • 1 table spoon cayenne pepper en paprika powder

  • 4 lemons

  • salt and pepper


  • Cut the onions, tomatoes and garlic in small pieces and mix them in a bowl. Add the rice.
  • Cut the parsley leaves and the mint leaves and add them to the rice mixture. Also add the spices now. Bring to taste with salt and pepper. Squeeze the juice of 1 – 2 lemons over the rice.
  • Take the grape leaves out of the pot and pick 20 nice large ones.
  • Cut the stem and place a leave in front of you on a flat surface. Add a spoonful of the rice mixture in the middle and roll it tight, while making sure to fold the outsides first to the inside. Place the roll in a platter with the opening facing down. Continue doing this for all the leaves.
  • Preheat a deep frying pan. Pour in a bit of olive oil and place the rolls in it one by one, closely together.
  • Pour the can with tomatoes over the rolls and fill the pan with water in order for the rolls to be almost completely covered.
  • Cover with a lid and let it simmer gently for half an hour.
  • Serve with lemon that you can squeeze over the filled wine leaves.

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