Warak Enab: Stuffed Grape Leaves

Don’t you hate having to buy a bunch of herbs from the supermarket for a recipe, use only a fraction of it and watch the rest of it slowly rot in the fridge? Well, I do, so I have a tiny growing garden on my window sill. I planted chives, green onion and chilli in recycled pasta sauce jars. And bought a basil and parsley plant from the farmer’s market.


  • 500g Beef mince
  • 1.5 cup rice
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cinnamon
  • 1/4 onion, chopped
  • Handful of parsley, chopped
  • 1 package grape leaves

Soak grape leaves to remove the saltiness. Mix up the rest of the ingredients with your hands.

Lay out your grape leaf, snip off the stem and place a roll of the meat mixture on it. Wrap it up like so, but make sure to do it loosely. Bear in mind that the mixture will expand to twice its size, and is very inclined to burst out of the leaf and leave you with a pot of wasted efforts and immediate depression.



  • Sliced lemon
  • Sliced onion
  • 4 garlic cloves
  • Chicken or vegetable broth

Layer the bottom of the pot with the lemon. Then neatly pack in a layer of grape leaf rolls.

Layer sliced onions and the garlic over that then lay a second row of grape leaf rolls. Place a heavy plate over the rolls to avoid floating then pour the broth until it is covered.

Bring to a boil then simmer for 25minutes or until the rice is tender. Serve with yoghurt.


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