Name: Stuffed Grape Leaves (Warak Enab)
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8 servings
Ingredients: 40 grape leaves (jarred, rinsed); 200 g short-grain rice (rinsed); 1 large onion (finely diced); 1 medium tomato (finely diced); 1 large bunch fresh parsley (chopped); 3 tbsp fresh mint (chopped); 2 tbsp fresh dill (chopped); 2 lemons (juiced); 80 ml olive oil; 1 tsp salt; 0.5 tsp allspice

Tender grape leaves stuffed with herbed rice, cooked slowly with lemon and olive oil. These take patience but the reward is one of the most satisfying bites in Mediterranean cooking.

I am not going to lie — stuffed grape leaves take time. Rolling each one is meditative and slow. But every single person I have ever made these for has asked for the recipe, so they are worth every minute. The filling is rice, fresh herbs (parsley, mint, dill), tomato, onion, and a generous amount of lemon and olive oil. You roll them tight, pack them snugly in a pot, and cook them slowly until the rice is tender and the grape leaves are silky. My grandmother could roll 100 of these in the tim