A concise guide to making Warak Enab Lebanese stuffed grape leaves and a peek into its Levantine roots. Explore technique and tradition in under a minute.
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Today a chef demonstrates warak and ab leanese stuffed grape leaves with bright lemon and parsley. Rinse the leaves soften in warm water and mix cooked rice with onion, parsley, dill, cumin and pine nuts. Lay a leaf place filling at the edge. Roll tightly from the sides and nestle seam down in a pot. Simmer gently in light broth until tender. Then finish with lemon juice and a drizzle of olive oil. This dish embodies Levantin hospitality where meals tell stories of trade roots, family gatherings, and shared citrus bright memories.
Dining and Cooking