Warak Enab

Method

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1. Rinse the vine leaves well in several changes of cold water to pull out the brine, then drain. Snip off any tough stems.

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2. Mix all the filling ingredients in a bowl. The rice stays raw.

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3. Lay a leaf vein-side up, stem towards you. Put a scant tablespoon of filling in a line across the base, fold the sides in over it, and roll up firmly but not tightly — the rice needs room to swell.

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4. Line the base of a heavy pot with the potato slices and any torn leaves. This is what stops the bottom layer catching.

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5. Pack the rolls in seam-side down in tight concentric circles, layering them as you go.

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6. Pour over the oil, lemon and water. Set a heatproof plate directly on top of the rolls to weigh them down.

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7. Bring to a bare simmer, cover, and cook very gently 70 to 75 minutes, until a roll pulled from the middle is tender all the way through and no grain is chalky.

   Mark done Start 70 min timer

8. Take off the heat and leave the pot covered for 15 minutes before lifting them out. Serve warm or at room temperature with lemon.

   Mark done Start 15 min timer

Chef’s Tips

• Underfill them. A tablespoon per leaf, no more.
• Line the pot with potatoes. The bottom layer will otherwise catch.
• Weight them with a plate or they float apart.

Pairing Suggestions

• Labneh
• Toum
• Sliced tomatoes and mint

Storage & Reheating

Refrigerated for 4 days and better cold on day two. They freeze cooked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.