Warak Enab
Tender grape leaves stuffed with seasoned rice and herbs — a classic Middle Eastern favorite enjoyed warm or cold.
Grape Leaves
California Garden Grape Leaves 908G
Cedar California Style Grape Leaves 1L
Salem Grape Leaves 400g
Yergat Vine Leaves 454G
Oil
Cedar Extra Virgin Olive Oil 3L
Cedar Extra Virgin Olive Oil 500ML
Cedar Extra Virgin Olive Oil 850ML
Cleopatra Extra Virgin Olive Oil 1L
Cleopatra Extra Virgin Olive Oil 750ML
AlArd Extra Virgin Olive Oil 750ML
Rice, Lemon Juice, and Salt
Abu Kass Indian Basmati Sella Rice 10LB
Alwazah Basmati Rice 10LB
Mahmood Rice Basmati 10 LB
Saleem Caravan Indian Rice 10LB
Sunwhite Australian (Egyptian Rice) 10LB
Tilda Basmati Rice 10LB
Realemon Lemon Juice 945ML
Cedar Sea Salt 750G
Vegetables and Herbs
Red Onion 1lb
White Onion 1lb
Yellow Onion 1lb
Curly Parsley Bunch
Plain Parsley Bunch
Mint
Beefsteak Tomato 1lb
Red On the Vine Tomato 1lb
Directions
Step-by-step instructions
If using jarred grape leaves, rinse and soak briefly to reduce salt.
In a bowl, mix rice, onion, tomatoes, parsley, mint, olive oil, lemon juice, salt, pepper, and spices.
Place a grape leaf flat, shiny side down. Add 1 teaspoon filling near the stem.
Fold sides inward and roll tightly. Repeat until filling is used.
Line the bottom of a pot with extra grape leaves. Arrange rolls tightly in layers.
Add water until just covering the rolls. Place a plate on top to keep them in place.
Simmer on low heat for 40–45 minutes until rice is cooked.
Let rest 10 minutes before serving. Serve warm or cold.
Cooking Tips
For best results, use fresh ingredients and don't rush the cooking process. Taste as you go and adjust seasonings to your preference.