Stuffed Grape Leaves (Warak Enab) Dairy-Free

Ingredients

• 1 jar Grape Leaves
• 1 cup Short-Grain Rice
• 1 medium Onion
• 1 medium Tomato
• 0.5 cup Fresh Parsley
• 0.25 cup Fresh Mint
• 0.25 cup Olive Oil
• 0.25 cup Lemon Juice
• 1 tbsp Dried Mint
• 0.5 tsp Allspice
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 cups Water
• 1 medium Potato Slices

Instructions

1. 1Rinse the grape leaves thoroughly and soak in warm water for 30 minutes to remove excess salt.
2. 2In a bowl, combine the rice, onion, tomato, parsley, mint, olive oil, lemon juice, dried mint, allspice, salt, and pepper.
3. 3Drain the grape leaves and lay them flat on a work surface. Place a small amount of the rice mixture in the center of each leaf.
4. 4Fold in the sides of the leaf and then roll it up tightly from the bottom to form a small cylinder.
5. 5Line the bottom of a large pot with potato slices. Arrange the stuffed grape leaves tightly in the pot, layering them if necessary.
6. 6Pour the water over the grape leaves. Place a heavy plate on top to keep them submerged.
7. 7Bring to a boil, then reduce heat to low, cover, and simmer for 60-75 minutes, or until the rice is cooked through and the grape leaves are tender.
8. 8Let cool slightly before serving.

Related Guides