Warakenab, also known as Warak Enab or Dolma, is a popular Middle Eastern and Mediterranean dish that consists of stuffed grape leaves. The word “Warakenab” translates to “grape leaves” in Arabic. Here’s a description of Warakenab:
The dish starts with tender and brined grape leaves, which are typically sold in jars or cans. These grape leaves are carefully selected to ensure they are pliable and suitable for rolling.
The filling for Warakenab is traditionally made with a mixture of rice, minced meat (such as ground beef or lamb), onions, tomatoes, and a blend of aromatic spices like cinnamon, allspice, and mint. The mixture is sautéed until the flavors meld together and the rice is partially cooked.
Each grape leaf is then individually stuffed with a small amount of the filling, and the leaf is carefully rolled into a neat cylinder shape, making sure the filling is well enclosed.
The stuffed grape leaves are arranged in a pot, usually in layers, forming a compact and tightly packed arrangement.
To cook Warakenab, a liquid mixture of water or broth, lemon juice, and sometimes tomato sauce is poured over the stuffed grape leaves. The liquid helps cook the rice and infuses the dish with additional flavor.
The pot of Warakenab is then simmered on the stovetop or baked in the oven until the rice is fully cooked, and the grape leaves become tender and infused with the flavors of the filling.
Once cooked, Warakenab can be served warm or at room temperature. It is often garnished with a dollop of yogurt or a squeeze of lemon juice for added tanginess.
Warakenab is a delicious and comforting dish that is enjoyed in various Middle Eastern and Mediterranean countries. It is a labor of love, as rolling each grape leaf requires time and precision. This dish is often served as an appetizer, a side dish, or as part of a mezze spread in a larger meal. Its combination of tangy grape leaves and flavorful stuffing makes it a favorite among those who appreciate the diverse and savory flavors of Middle Eastern cuisine.