Warak Enab

Stuffed grape leaves, or warak enab, are the patient heart of the Jordanian mezze table, a dish that announces a real occasion. Rolling the leaves is a skill passed down through generations, and in many families the whole kitchen gathers around the table to help. The reward is a platter of silky, lemony parcels that taste of olive oil, garlic, and tradition.

Silky parcels that reward the patient cook

Slow simmering in lemony broth transforms the leaves from tough to meltingly tender, while the rice-and-herb filling puffs into a savory, citrus-bright bite. Some families add minced lamb or beef to the filling, while others keep it simple with rice, tomato, and herbs. The finished rolls are served warm or at room temperature with a bowl of yogurt, and they keep beautifully for days in the fridge. Once you master the rolling, this platter becomes your signature dish, and the compliments never stop coming.

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