Grape leaves in olive oil — one of the tastiest Levantine appetizers. You can adjust the level of acidity to your liking.

Ingredients:

Pickled grape leaves (warak enab) 2 cups Egyptian rice (short-grain rice) 1/4 cup fresh mint, chopped (leafy) 2 cups parsley, chopped 1 onion, finely chopped 2 tomatoes, finely chopped 1 tbsp black pepper 1 tbsp salt 1 cup olive oil Juice of 2 lemons Chicken bouillon cube Carrot and potato slices to place in the bottom of the pot under the grape leaves

Method:

Prepare the filling: mix the washed, drained rice with the chopped herbs and half of the oil.
Wash the grape leaves well and soak them for 15 minutes in hot water, then drain.
Slice the carrots and potatoes as desired (thin slices recommended) and arrange them in the bottom of the pot.
Roll the grape leaves: place about 1 tablespoon of filling into each leaf, fold the sides and roll, then arrange the rolls in the pot.
Add about 1 1/2 cups boiling water with the bouillon cube, salt, pepper and the remaining 1/2 cup of oil. Distribute over the grape leaves.
Place a glass or earthenware plate on top of the rolls — its diameter should be slightly smaller than the pot — to press the leaves down and prevent them from unfolding.
Put the pot over high heat until the liquid boils.
Reduce the heat and simmer for one and a half hours until the leaves are cooked.
Finally, remove the plate and add the lemon juice on top, then turn off the heat.
After turning off the heat, keep the pot covered so the leaves do not darken; do not uncover until serving.
Serve the grape leaves in olive oil hot or cold.

Grape leaves in olive oil recipe from a friend and cook on Shou Tabkhin Alyawm:

Fatima Zahwi Ghamloush

Click Fatima’s name to visit her profile on our site and enjoy her wonderful recipes.

For more of Fatima’s recipes, see this link: Green Hondbeh (Alat)

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Grape Leaves in Olive Oil (Warak Enab bi Zeit)

Prep checklist

Cooking notes