“Waraa Enab” or Stuffed vine leaves, is a popular dish across the Mediterranean and is also known as Dolma.  In the Levant, you will usually find these little bites of heaven on a table of Mezze. Made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs, they are usually served at room temperature. Not only are they healthy, but they are  supper delicious! This recipe is shared by my Mama


tanya mom

Preparation Time

  • 1 hour 

Cooking Time

  • 1 — 1.5 hours


  •  4 — 6 pax


  • 1 large potato (peeled and sliced)
  • 1 large tomato (peeled and sliced)
  • 200g preserved vine leave or fresh ones
  • Salt (to taste)
  • 1 lemon (cut into thin wedges)

For Stuffing

  • ¾ cup white short grain rice
  • 2 medium red tomatoes, diced
  • 1/3 cup split chickpeas
  • ½ bunch spring onions, trimmed and thinly sliced
  • ½ bunch of parsley, chopped medium fine
  • ¼ bunch mint, chopped medium fine
  • 2 heaped tablespoons sumac
  • ¼ tsp ground cinnamon
  • ½ tsp of ground all-spice
  • ¼ tsp finely ground black pepper
  • Salt to taste
  • Juice of 1 large lemon or to taste
  • ½ cup Olive Oil


  • Place the slices of potatoes circular across the bottom of a pot.
  • Add the sliced tomatoes on top.
  • Wash the rice in two or three changes of cold water, drain thoroughly and put in mixing bowl.
  • Add the diced tomatoes, chickpeas, sliced onions, chopped parsley and mint.
  • Season with sumac, cinnamon, all-spice, salt and pepper, mix well.
  • Pour in lemon juice and olive oil and mix well together. The stuffing should look like a salad.
  • Taste and adjust the seasoning.
  • As you stuff and roll the vines leaves, add them circular at the bottom of the pot, on top of the potatoes and tomatoes.
  • Add water until just below the first top layer of rolled vine leave.
  • Cover and boil for about 1 hour or sample 1 to make sure they are done.
  • Add lemon juice, olive oil and allow to cool.
  • Flip pot over onto a plate.
  • Serve with lemon wedges.