Stuffed Grape Leaves / Warak Enab (Qatar)

READY IN: 2hrs 40mins




  • For the filling, mix together a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt and pepper.
  • Most recipes have you cook the rice ahead of time, but I found some that use raw rice and I love how it eliminates several steps and dirty dishes.
  • Now all you need to do is wiggle those stubborn grape leaves out of the jar and begin wrapping them up.
  • To do so, place leaf backside up and place a small spoonful of filling by the stem end.
  • Begin to roll the leaf from the stem end. After about one roll, fold in the left and right sides.
  • Continue rolling. You don’t need to make them super tight because the rice needs room to expand as it absorbs the liquid.
  • Add potato slices to bottom of pot.
  • Add the grape leaves. Stack them tightly together, making one neat layer on top of another.
  • Next, top with tomato slices.
  • Pour on the olive oil and any juices at the bottom of the bowl that held the rice.
  • Cover with a plate to keep the grape leaves from floating and unrolling, then top off with a lid.
  • Simmer gently for about one hour.
  • This will allow the potatoes at the bottom of the pot to get a nice crust.
  • Add the lemon juice and cook an additional hour (or to taste).You are looking for the rice to be tender inside of the grape leaves. Cut one open to check.
  • I’ve seen several recipes that cook them for upwards of three hours, so don’t despair if yours needs longer.
  • Arrange them on a plate.
  • Pile some of the lemony potatoes in the center.
  • Garnish with the cooked and sliced tomatoes, as well as a few olives.