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WHAT SETS LEBANESE WARAK ENAB APART FROM
OTHER GRAPE LEAVES:

There is no one right way to make warak enab. Recipes vary a ton

from person to person. But from conversations with Lebanese
friends, and from reading lots of other recipes, here are some

things you can probably count on:

1) DELICATELY THIN ROLLS

In my experience, Lebanese grape leaves are usually rolled into

elegantly thin wands. This shape works great with a more meat-
heavy filling, since it’s easy to shape the meat into a long line

before rolling it up. If you can’t get them quite as thin as you’d

like, no worries—they’ll still turn out great. Above all, just make
sure you don’t over-stuff them.

2) SIMPLE, HEARTY FLAVORS

Vegetarian grape leaves are a whole other story. But meaty warak

enab are not usually flavored with a ton of spices or herbs. It’s
usually more about the flavor of the lamb/beef, lemon, and grape

leaves.