#ENAB

⁨ مشروع ورق عنب مميز يستاهلون الدعم في مشروعهم صدق مميز وستايلهم مميز وكل شي يقدمونه مميز ما اوصيكم ف الدعم يستاهلون 📍محمد بن زايد زون 13 بيت رقم 13 ‪@keekskitchen.ae‬ . . 🎥 تصوير ‪@lens_ae‬ae⁩

Warak Enab at @sour.sa in Riyadh, Saudi Arabia This iconic Middle Eastern dish is made with grape leaves rolled around a delicate filling of rice, herbs, and either ground meat or vegetables. The rolls are slow-cooked with olive oil, lemon juice, and often a touch of pomegranate, adding a subtle sweetness and tang to the dish. Warak Enab has its origins in the Levant—modern-day Lebanon, Syria, Jordan, and Palestine—and is thought to have roots in Ottoman cuisine. Today, it’s a beloved dish across the Middle East and Mediterranean, enjoyed in countries like Saudi Arabia, Egypt, and Greece, particularly during festive occasions and family gatherings.

Warak Enab 🤩 ورق عنب بزيت / يالنجي Here’s what you need: - 4Kg grape leaves - 8 onion - 8 tomatoes - 4 bunch parlsey - 1 bunch mint - 2 tbsp tomato and pepper paste - 2kg short grain rice - 2 cup olive oil - 2 cup pomegranate molasses - Salt, Dried mint, pepper, sumac, cinnamon powder, coffee, honey - Water - Lemon juice #yalangi #warakenab #grapeleaves #lebanon #chef #france #lebanon #paris #europe #cheflife #foodart

📍Super Sour Everything from the Mahashi box, mix fettah, crispy warak enab to the sour grapes was fresh, flavorful, and yes, the grapes were truly sour! #SuperSour #DohaFood #Mahashi #WarakEnab #SourGrapes

The warak enab tacos hit different 🤤 If you’re visiting Dubai in the winter, you have to go to Global Village! One of my favourite places in the city 🤍

WARAA 3ENAB😍 follow for more foor before ramadan ends❤️ Family iftar mukbang day 16 #food #Ramadan #iftar #asmr #eating

Today We are Trying one of my favourite meals ever which is Stuffed Grape Leaves aka Warak Enab, Dawali, Yabraq, Dolma! Rating: 1,000,000/10 Location: My House Official FoodReviewsNearMe Ottawa Rating: 10/10 : Would Have as My Last Meal. 9.9/10 : Would Wait 1 Hour & eat everyday. 9.8/10 : One of the Best in The City, Loved it. 9.7/10 : Would Wait 45min, Eat Once a Week. 9.6/10 : Would Drive 45min to Have it Again. 9.5/10 : Loved it, Will Recommend to Friends. 9.4/10 : Worth Making a Small Detour For. 9.3/10 : Delicious, You Won’t Regret Trying. 9.2/10 : Well-Balanced, Satisfying Meal. 9.1/10 : Worth it if You’re in Neighbourhood. 9.0/10 : Enjoyable With No Major Flaws. - Where It Start Getting Super Strict ^ 8.5-8.9/10 : Satisfying, Above Average. 8.0-8.4/10 : Good, Enjoyable, Worth a Try. 7.5-7.9/10 : Solid, I Liked it. 7.0-7.4/10 : Decent, Would Try Again. 6.5-6.9/10 : Mid, Average. 6.0-6.4/10 : Would Eat if I Was Hungry. 5.0-5.9/10 : Dissatisfied, Didn’t Enjoy. 3.0-4.9/10 : Not Good, Wouldn’t Try Again. 0.0-2.9/10 : Never Again, Wouldn’t Pay $1. #grapeleaves #warakenab #dawali #stuffedgrapeleaves #food

Wara’ Enab (Vegetarian Stuffed Vine Leaves) Ingredients 1 x 750ml jar vine leaves in brine or 500g fresh vine leaves 2 medium white potatoes, sliced 2 medium tomatoes, sliced Filling 1½ large bunches flat-leaf parsley, finely chopped 4 medium tomatoes, finely chopped 1 bunch spring onions, finely sliced 1 small brown onion, finely chopped ½ bunch mint leaves, finely chopped 2 cups medium-grain rice, washed well Juice of 2 lemons 1 heaped tbsp tomato paste 2 tbsp pomegranate molasses Salt, to taste 1 tsp 7 spice (baharat) ½ tsp chilli powder (optional, but recommended) 1 tsp sumac ½ cup extra virgin olive oil Cooking Liquid 1 litre water ½ cup olive oil Juice of 1 lemon 2 tbsp tomato paste 2 tbsp pomegranate molasses ¼ tsp 7 spice ¼ tsp chilli (optional) Salt, to taste If using fresh vine leaves, wash and blanche then rinse and squeeze any excess liquid If using vine leaves in brine, boil them in water for 5 minutes to soften and remove excess salt. Drain, cool, and gently squeeze out any excess water. Prepare the Filling In a large bowl, combine the parsley, mint, tomatoes, and onions as you would for a tabbouleh. Add the lemon juice, tomato paste, pomegranate molasses, spices, salt, and olive oil. Mix well and taste for seasoning and tang — it should be bright and slightly sharp. Once balanced, add the rice and mix to combine. Think of it as a tabbouleh, with rice in place of burghul. Rolling the Vine Leaves Place a vine leaf shiny side down, vein side up. Add a heaped teaspoon of filling about 1cm from the base where the stem was attached. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to enclose. Repeat with remaining leaves and filling. (Any extra leaves can be frozen for future use.) Assembling the Pot Drizzle olive oil in a large heavy-based pot. Layer the sliced potatoes on the base — this prevents sticking and protects the leaves. Add a layer of tomatoes, reserving some to scatter between the rolls. Arrange the stuffed vine leaves tightly in circular layers, seam-side down. If you’d like a beautiful finish when flipping, place them facing inward toward the centre of the pot. Recipe cont in the comments

Wara enab b zayt ! One of those dishes you just can’t stop at one or two or three !!! Packed full of flavour and those homegrown soft vine leaves are a winner ! Just a tip if you’re using home grown leaves and they are too soft just place 2 on top of each other - works a charm ! Here’s what you’ll need (This amount made me about a kilo of vine leaves ) 3 single bunches fresh parsley (washed , dried ,finely chopped ) 1 single bunch fresh mint (as above ) 1 bunch of green spring onion shallot (as above ) 5 ripe truss tomatoes 🍅 (finely diced ) 3 measured cups medium grain rice (wash only don’t soak ) 400 g fresh large grape leaves For the filling ⬇️ 1 tbs salt (or to own taste ) 1 cup fresh lemon juice 1 tsp pepper 1 tbs sumac 1/2 cup ev olive oil Mix all the ingredients together and let them sit a few hours in fridge before rolling , let the rice soak up all those juices . 🛑 Use a strainer for the mixture when rolling and ensure u save the juice that was strained to use when cooking on stove top , just add it in . What you’ll need For the cooking on stove top ⬇️ 3/4 cup fresh lemon juice 1/2 cup olive oil 1 tbs salt Water as needed Some sliced potatoes and tomatoes to line the pot before you stack leaves . Tip - for extra flavour prep and roll the leaves the night before and leave in an air tight container in fridge . The longer they sit the better they’ll taste . Fresh leaves need less cook time than jar leaves as they are softer . Mine took about 2.5 hours on a low heat and covered . Please refer to my “wara eneb zayt ” highlight for method tips n tricks . Any questions please ask me below ⬇️ #korkyskitchen #vine #grape #arab

Dubai’s new Syrian-Lebanese owned restaurant 🔥 Everything from the grills to the waraq enab is so so good!👌🏼 also their Kunafa & free tea make the perfect end to the meal 😮‍💨 highly recommend this one 🙌🏼 📍 @mashawi_by_dukkan is located in @neighbourhoodfoodhalls - Motor City [ Lebanese restaurants in Dubai, Syrian grills in Dubai, Syrian food in Dubai ] #waraqenab #grills #syrianfood #dubai #dubaifood

يا بولنا Walemat Al Taybat 🤍🔥 📍 Jumeirah 3 (behind Arz Lebanon) @walemat.altaybat Dishes ordered: 1. Hasson Matar 🥘 2. Makaroona Al Taybeen 🍝 3. Hotdog 🌭 4. Beef Fajita 🌯 5. Fateh Wraq Enab 🍃 6. Spicy Edamame 🌶️ 7. Noodles 🍜 Feedback: A true hidden local gem by أم مطر 🇦🇪🔥 Authentic Emirati flavors with a creative twist, every dish was packed with taste and done right. Definitely one of those spots you keep coming back to. سوقه في عروقه 🔥 #DubaiFood #EmiratiFood #HiddenGem #FoodieUAE #EFG

Wara Enab ⬇️ Wara Enab (Vine leaves) Ingredients Fresh prepared vine leaves ➡️ Not sure how much to be honest I just take out more if I need more! 1 kilo lamb mince @francismeats 2 kilos lamb necks cut into medium pieces @francismeats 4 cups washed medium grain rice 1 tbs allowrie butter Salt, Lebanese 7 spices, pepper 8 lemons or to taste (personally I add an extra 1 lemon to the 2nd half of cooking) Method Mix your mince, Lebanese spices, salt & pepper with rice really well then roll your vine leaves (you can prep this during the day or day before and leave in the fridge) Place your lamb necks in a pot with cold water and bring to boil for only 10mins to remove gunk then rinse each one clean with cold water. Place necks on the bottom of a large pot and sprinkle with a generous amount of salt and some Lebanese spices. Stack your vine leaves on-top as neatly and even as possible. Divide your TBS of allowrie butter and scatter on-top of vine leaves then sprinkle with salt. Place a heavy cooking weight or a porcelain plate with something heavy on-top. Add your water and lemon juice to cover by about 2cm high. Bring to a boil then lower heat to the lowest heat you have. The last 3 hours remove the plate and cover with a lid. I started cooking it at around 6pm till 1am then turned off the heat and turned it back on at 5am till 5pm, in total roughly 19hrs (Longer the better) Note - Top water as needed, I added water roughly 2 times in total. #waraenab #prescillaskitchen