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Mediterranean cuisine is a vibrant tapestry woven from the rich history and diverse cultures of the regions bordering the Mediterranean Sea. Known for its emphasis on fresh ingredients, bold flavors, and wholesome dishes, this culinary tradition celebrates the bounty of nature with a delightful array of vegetables, meats, grains, and herbs. Among the many iconic dishes that represent Mediterranean cooking, stuffed grape leaves—known as Warak Enab—stand out as a beloved delicacy enjoyed across various cultures, from Greece to Lebanon and beyond.

Stuffed Grape Leaves (Warak Enab)

Discover the taste of the Mediterranean with these delightful stuffed grape leaves, or Warak Enab. This recipe features tender grape leaves filled with a savory mixture of rice, onions, fresh herbs, and spices. Perfect for a flavorful appetizer or light meal, these rolls are simmered in broth until the rice is perfectly tender. Serve with a drizzle of lemon and a side of yogurt for a refreshing twist. Enjoy this crowd-pleaser at your next gathering!
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Ingredients
  

1 jar (about 16 oz) grape leaves in brine, rinsed and drained

1 cup long-grain rice, rinsed and drained

1 medium onion, finely chopped

1/2 cup fresh parsley, chopped

1/2 cup fresh mint, chopped

1/2 cup pine nuts, toasted (optional)

1 teaspoon ground allspice

1/2 teaspoon cinnamon

Salt and pepper, to taste

1/4 cup olive oil, plus more for drizzling

2 cups vegetable or chicken broth

Juice of 1 lemon (plus extra for serving)

Instructions
 

Prepare the Filling:

    - In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

      - Stir in the rice, and cook for an additional 2-3 minutes until the rice is slightly translucent.

        - Remove the skillet from heat and add the parsley, mint, toasted pine nuts (if using), allspice, cinnamon, salt, and pepper. Mix well and set aside to cool.

          Stuff the Grape Leaves:

            - Lay a single grape leaf on a clean surface, vein side up. Place about 1 tablespoon of the rice filling near the stem end of the leaf.

              - Fold the sides over the filling, then roll from the stem end towards the tip, creating a tight cylinder. Repeat with remaining leaves and filling.

                Arrange the Stuffed Leaves:

                  - In a large, heavy-bottomed pot, arrange a layer of unstuffed grape leaves or a few grape leaves on the bottom to prevent sticking.

                    - Place the stuffed grape leaves seam side down in the pot, packing them tightly together in layers.

                      Cook the Stuffed Leaves:

                        - Pour the vegetable or chicken broth over the stuffed grape leaves until they are just covered. Drizzle a bit more olive oil on top.

                          - Cover the pot with a lid and bring to a simmer over medium heat. Reduce the heat to low and cook for about 45 minutes, or until the rice is tender and the flavors have melded.

                            Serve:

                              - Remove from heat and let cool slightly. Arrange on a serving plate and drizzle with fresh lemon juice before serving. Enjoy with a side of yogurt or tzatziki if desired.

                                Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6