Stuffed Grapevine Leaves the Egyptian way

by Middle Eats
Stuffed Grape vine Leaves the Egyptian way

Stuffed Grapevine Leaves are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Stuffed Grapevine leaves, or Warak Enab are a classical middle eastern dish that is a must-have at any dinner party. They have a soft and tender texture, with a tangy herb rice filling, and today we’ll be making them the Egyptian way which is Vegetarian and can easily be made Vegan!

  • Stuffed Grape vine Leaves the Egyptian way
  • Stuffed Grape vine Leaves the Egyptian way
  • Stuffed Grape vine Leaves the Egyptian way
  • Stuffed Grape vine Leaves the Egyptian way

Follow along with the 📝 recipes below👇🏾👇🏾

Stuffed Grape vine Leaves the Egyptian way
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Stuffed Grape vine Leaves

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


Vine Leaves:

  • 400g tomato (blended)
  • 300g Vine Leaves
  • 140g tomato paste
  • 3 medium onions
  • 2 cups rice
  • 1 Cup Parsley - about 125g
  • 2/3 cup dill - about 75g
  • 2 tbsp salt
  • 2 tbsp clarified butter - Replace with oil for vegan
  • 2 tbsp oil
  • 1 tbsp black pepper

To cook:

  • 1 Large potato or onion
  • 4-5 cloves of garlic
  • 1 Tbsp lemon juice
  • 1 Tsp salt
  • 1/2 Tsp Black pepper
  • 1 Chicken stock cube - Replace with vegan/vegetarian stock if you want

Yogurt sauce:

  • 1 Cup Yoghurt
  • 1/3rd of a Cucumber
  • 2 Tbsp Lemon Juice
  • 2 Tbsp White vinegar
  • 1 Clove garlic
  • 1/2 teaspoon salt


To make the stuffing:

  1. Wash your rice until the water runs clear, place in a colander, and allow to drain completely
  2. Dice your onions into small dice, and mince the parsley and dill (make sure to remove the stalks)
  3. Place the onion in a bowl, and add the salt and pepper. Knead them into the onion to separate all the layers
  4. Add the washed and dried rice, mix well
  5. Add the tomato paste, and mix until evenly coated
  6. Add the minced parsley (1 cup) and minced dill (2/3 cup), and mix
  7. Blend your tomatoes into a liquid and add to the rice, and mix again
  8. Melt your clarified butter, then pour it onto the rice as well as the oil
  9. Mix once more and the stuffing is done

To stuff the vine leaves:

  1. Remove your vine leaves from the jar/pack, and rinse them under cold water
  2. If your vine leaves feel a bit stiff, blanch each leaf in boiling water for 90 seconds
  3. Place a leaf on your chopping board, with the ribs (rough side of the leaf) facing upwards
  4. Place a teaspoon of the filling on the center of the leaf, leaving a gap to the bottom of the leaf
  5. Fold the bottom of the leaf over the filling, then roll the leaf slightly
  6. Tuck in the left and right sides of the leaf, then continue rolling and tucking until fully rolled

To assemble the pot:

  1. Slice your onion or potato into thick slices, and lay them across the bottom of your pot. Peel and add the garlic cloves
  2. Lay your vine leaves in a spiral, starting along the outer edge of the pot and working your way inwards
  3. Finish a complete layer of vine leaves, then begin the next layer on top
  4. Partial layers are fine and won't cause any issues

To make the yogurt:

  1. Add the yogurt, lemon, and vinegar to a bowl. Mix together and thin out with some water until you get a slightly runny consistency
  2. Dice the cucumber into very small cubes, then add to the yogurt, with the salt and mince the clove of garlic and add it
  3. Mix well and set aside

To cook the vine leaves:

  1. Place the pot on the stove on medium-high heat and cover. DO NOT ADD ANY LIQUID
  2. After about 10-15 minutes, the vegetables within the pot will have wilted and released some liquid. Tilt the pot and check the liquid is there, then pour in some stock (combine the stock cube with salt, pepper, and lemon).
  3. Add enough stock to go halfway up the side of the vine leaves, or tilt the pot at a 45-degree angle and the first 1.5 rows should be covered with stock
  4. Turn the heat up to high and bring it to a boil. Allow it to boil for about 5-10 minutes until the water disappears and drops below the surface
  5. Turn the heat down to low and let this steam for between 20-40 minutes
  6. Remove from the heat when the vine leaves are tender and the rice is fully cooked

To serve:

  1. Let the pot cool for about 15 minutes, then place a plate on top of the pot
  2. Flip the pot over and let this sit for a few minutes before removing the pot
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

0:00 Intro
0:22 A primer on vine leaves
1:10 Making the stuffing
3:56 Preparing the vine leaves
4:27 Rolling vine leaves
5:45 Assembling the pot
6:54 Cooking the vine leaves
8:06 Yoghurt sauce
9:18 Taste test + Outro

Recipe video


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