Gluten-Free Syrian Warak Enab
By the Gluten Free Recipes team ·
Delicate grape leaves are stuffed with a savory, herb-infused rice and herb mixture, then simmered until tender. These flavorful bites offer a delightful balance of tangy, fresh, and aromatic notes, perfect for any gathering.
At a glance: This easy party and appetizers recipe yields 8 servings in about 30 minutes (10 min prep, 20 min cook). It uses 13 ingredients — including brined grape leaves, short-grain rice, fresh parsley — and walks through 6 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Syrian Warak Enab: When preparing this party and appetizers recipe, ensure all packaged ingredients, such as brined grape leaves and vegetable broth, are certified gluten-free. Prepare this dish in a clean environment, using dedicated utensils and cutting boards to prevent any contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Syrian Warak Enab: This recipe is naturally gluten-free as it relies on rice and fresh ingredients. Always ensure any broth used is certified gluten-free to avoid cross-contamination from gluten-containing grains.
Ingredients
- 1 jar brined grape leaves (about 40-50 leaves)
- 1 cup short-grain rice, rinsed
- 0.5 cup fresh parsley, finely chopped
- 0.25 cup fresh mint, finely chopped
- 0.25 cup fresh dill, finely chopped
- 1 medium onion, finely chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 0.5 tsp allspice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cups vegetable broth or water
- 1 lemon sliced, for layering
Instructions
- 1
Prepare the filling by combining the rinsed short-grain rice, chopped fresh parsley, mint, dill, finely chopped onion, 2 tablespoons of olive oil, lemon juice, allspice, salt, and black pepper in a medium bowl. Mix these ingredients thoroughly until well combined, ensuring the rice is evenly coated with the herbs and seasonings.
- 2
Gently rinse the brined grape leaves under cool water to remove excess salt, then pat them dry with a clean kitchen towel. Carefully separate the leaves, discarding any torn or damaged ones, and set aside the best ones for rolling. You should have about 40-50 usable leaves.
- 3
To roll the warak enab, lay a grape leaf flat with the shiny side down and the stem end towards you. Place about 1 tablespoon of the rice filling near the stem end, then fold the sides of the leaf inward over the filling. Tightly roll the leaf away from you to create a compact cylinder, about the size of your thumb.
- 4
Arrange the rolled grape leaves snugly in a heavy-bottomed pot or Dutch oven, seam-side down, in a single layer. You can create multiple layers, placing sliced lemon rounds between layers to add extra flavor and prevent sticking. Continue rolling and layering until all the filling and grape leaves are used.
- 5
Pour the vegetable broth or water over the layered grape leaves, ensuring they are mostly submerged. Place a heatproof plate directly on top of the rolls to keep them from unraveling during cooking. Bring the liquid to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 45-60 minutes, or until the rice is tender and the leaves are soft.
- 6
Once cooked, remove the pot from the heat and let the warak enab rest, covered, for at least 15 minutes before serving. This resting period allows the flavors to meld and the rolls to firm up. Serve warm or at room temperature, drizzled with a little extra olive oil if desired.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
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