Warak Enab bil Zeit
Tender grape leaves stuffed with a lemony rice and herb filling, slowly simmered in olive oil and lemon broth until every leaf is perfectly yielding — the vegetarian version that many insist is better than the meat-filled variety.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 50–60 leaves grape leaves, fresh or brined
- 1.5 cups short-grain rice, rinsed
- 2 medium ripe tomatoes, finely diced
- 1 medium yellow onion, finely diced
- 0.75 cup flat-leaf parsley, chopped
- 0.25 cup fresh mint, chopped
- 6 tbsp, divided lemon juice
- 6 tbsp, divided olive oil
- 2 tsp salt
- 1 tsp allspice
- 0.5 tsp cinnamon
Instructions
- If using brined grape leaves, rinse them thoroughly under cold water and separate carefully. Blanch fresh grape leaves in boiling water for 2 minutes, then plunge into cold water. Pat dry and remove any tough stems.
- Combine rice with diced tomato, onion, parsley, mint, 3 tbsp lemon juice, 3 tbsp olive oil, salt, allspice, and cinnamon. Mix well. The filling should look like a slightly wet, herb-speckled rice mixture.
- Lay a grape leaf vein-side up on your work surface. Place 1 level teaspoon of filling (do not overfill) near the stem end. Fold the sides in toward the center, then roll away from you into a tight cigar — it should feel firm, not tightly compressed, as the rice needs room to expand.
- Line the bottom of a heavy pot with torn or imperfect grape leaves to prevent sticking. Arrange the stuffed rolls in tight, overlapping layers, seam-side down.
- Mix remaining lemon juice, olive oil, 1 tsp salt, and 1.5 cups water. Pour over the rolls.
- Place a heavy plate directly on the rolls to keep them submerged and prevent them from unraveling. Cover the pot tightly.
- Bring to a boil, then reduce heat to very low and cook 50–60 minutes. The leaves should be tender and the rice fully cooked — pierce a roll with a knife to check.
- Allow to rest 15 minutes before inverting the plate and serving. Serve at room temperature with wedges of lemon and yogurt.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Warak Enab bil Zeit?
Tender grape leaves stuffed with a lemony rice and herb filling, slowly simmered in olive oil and lemon broth until every leaf is perfectly yielding — the vegetarian version that many insist is better than the meat-filled variety.
Where is Warak Enab bil Zeit from?
Warak Enab bil Zeit comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Warak Enab bil Zeit vegetarian or vegan?
As written, Warak Enab bil Zeit uses only plant-based ingredients, so it is suitable for both vegetarian and vegan diets. Always double-check the full ingredient list against your own dietary needs.
What can I use instead of allspice in Warak Enab bil Zeit?
The allspice called for here is part of the traditional recipe and gives Warak Enab bil Zeit its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Warak Enab bil Zeit?
In a Lebanese mains spread, Warak Enab bil Zeit is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Warak Enab bil Zeit ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.