"@thefeedfeed @tuttorossotomatoes Stuffed grape leaves or as we call them in Egypt, Warak Enab, is one of my favorite dishes to eat. Any family gathering isn't complete without these as part of the spread! [#AD] I'm so happy to partner with @tuttorossotomatoes today to bring you this delicious Warak Enab recipe using their Tomato Puree. This vegan filling is the perfect stuffing for these grape leaves, and is so simple to make! #Tuttorossotomatoes #feedfeed"
Warak Enab: Stuffed Grape Leaves
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From dieteticaesthetic
Serve these stuffed grape leaves warm or cold as part of a larger meal with vegetable skewers, salads and dips. Leftovers make an incredible lunch or snack the next day.
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every weekend!
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 1hr 10mins
Serves or Makes: 30
Recipe Card
ingredients
- 1 cup short grain rice, soaked and drained
- 1 medium white onion, chopped
- 1 small white onion, sliced `
- 1/3 cup olive oil
- 2 tablespoons Tuttorosso Tomato Puree
- 1/2 cup Tuttorosso Tomato Sauce
- 1/2 cup parsley, chopped
- 1/2 cup dill, chopped
- 2 tablespoons seven spice powder
- kosher salt, to taste
- black pepper, to taste
- 1/2 16-ounce jar grape leaves, in brine
- 1/2 lemon, sliced `
For the Cooking Broth:
ingredients
- 2 cups vegetable broth
- 2 tablespoons Tuttorosso Tomato Puree
- 1 tablespoon olive oil
Method
Step 1
Soak rice in water for 15 minutes and drain well.
Step 2
In a large skillet on medium heat add 1/3 cup olive oil. Add in the chopped onion and saute until translucent. Season with salt, pepper, and seven-spice powder. Combine well and add in Tuttorosso Tomato Puree and Tuttorosso Tomato Sauce. Cook for 5 minutes before turning off the heat.
Step 3
Add drained rice, chopped parsley, and dill and mix thoroughly. Set aside in a bowl to cool.
Step 4
Meanwhile, make cooking broth by heating vegetable broth in a pot over medium heat. Add Tuttorosso Tomato Puree and olive oil. Cook for 3-4 minutes until well combined and turn off the heat to let cool.
Step 5
Place your small onion at the base of a medium-sized pot where you will be placing your grape leaves in to cook.
Step 6
Prep grape leaves by separating each leaf and cutting off any excess stems.
Step 7
To begin filling, place one grape leaf smooth side down on a clean cutting board.
Step 8
Scoop one teaspoon of the cooled rice mixture in the center of the grape leaf.
Step 9
Fold sides over mixture and tuck, as you would with a spring roll until all filling is wrapped nicely. Arrange in a pot with sliced onion in a row formation.
Step 10
Repeat until you run out of filling (this recipe makes about 30 stuffed grape leaves).
Step 11
Once your pot is filled with wrapped grape leaves, pour cooking broth over until it reaches the last row. Top with sliced lemons.
Step 12
Cover pot with aluminum foil and cover with lid.
Step 13
Cook on high heat for 10 minutes until liquid starts to boil and lower heat to low. Let cook for 40 minutes before serving.