Warak Enab

Ingredients

• Water - 2 cups
• Cinnamon - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Olive oil - 2 tablespoons
• Lemon juice - 1/4 cup
• Mint - 1/4 cup, chopped
• Parsley - 1/2 cup, chopped
• Onion - 1, finely chopped
• Tomatoes - 2, diced
• Rice - 1 cup
• Grape leaves - 1 jar (about 60 leaves)

Instructions

1. Rinse the grape leaves under cold water to remove any brine or excess salt.
2. In a bowl, combine the rice, tomatoes, onion, parsley, mint, lemon juice, olive oil, salt, black pepper, and cinnamon. Mix well.
3. Place a grape leaf on a flat surface, shiny side down. Trim off the stem if necessary.
4. Place a spoonful of the rice mixture in the center of the leaf.
5. Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top.
6. Repeat with the remaining grape leaves and filling.
7. Place the stuffed grape leaves in a large pot, seam side down, in a single layer.
8. Pour the water over the grape leaves, making sure they are fully submerged.
9. Cover the pot and bring to a boil. Reduce the heat and simmer for 45-60 minutes, or until the rice is cooked and the grape leaves are tender.
10. Remove from heat and let the stuffed grape leaves cool before serving.
11. Serve Warak Enab as an appetizer or as part of a mezze platter.