Levantine cuisine · Vegetable Dishes

Warak Enab bi Zeit

Grape leaves rolled finger-thick around rice with tomato and parsley, cooked in olive oil and lemon juice.

Ingredients · for 4 servings

• 40 grape leaves
• 200 g round-grain rice
• 3 tomatoes
• 1 bunch flat-leaf parsley
• 1/2 bunch mint
• 2 onions
• 150 ml olive oil
• 2 lemons
• 1 tsp allspice
• 1 potato
• Salt, pepper

Instructions

1. Take the grape leaves out of the brine, soak in lukewarm water for 10 min., drain and cut off the tough stem ends.
2. Soak the rice in cold water for 20 min. and drain well, dice the tomatoes and onions very finely, finely chop the parsley and mint.
3. Mix rice, tomatoes, onions, herbs, allspice, 5 tbsp olive oil, the juice of one lemon, salt and pepper thoroughly — the filling should look moist and glossy.
4. Place 1 tsp of filling on the smooth side of each leaf, fold in the sides and roll up tightly into finger-thick rolls; slice the potato and use it to line the bottom of the pot.
5. Layer the rolls tightly in the pot, pour over the remaining olive oil, the juice of the second lemon and 400 ml water, weigh down with a plate and simmer covered for 50–60 min. until the rice is soft.
6. Let cool completely in the pot, carefully lift onto a platter and serve cold with lemon wedges.