Waraq enab, also written warak enab or even yaprak in other parts of the world, are delicious Jordanian rolls (and from other countries in the Levantine region) filled with meat but which allow for numerous ingredients for it and its accompaniment. Its appearance is unmistakable and its flavor, lasting in the memory for a long time. In this post we tell you more about this delight of Jordanian cuisine and that we invite you to try during your trip, because you will surely find it on the menus of the restaurants you frequent.
A dish common to Arab cuisine
As we have been saying regularly in this blog, the cuisine of Jordan is very similar to that of its neighboring countries in the Mediterranean Levant and the Middle East. And waraq enab is no exception. In fact, it is often considered a Lebanese dish, but it is present in many other gastronomic traditions, such as Greek or Slavic.
Its origins, therefore, are difficult to trace, but it is assumed that the great extension of the Ottoman Empire, which dominated this entire region centuries ago, helped to spread this dish that has already remained as a typical proposal in Palestine and surroundings, but which admits many versions that do not necessarily have to be halal.
What they contain and how they are made
It can be said that the key ingredient of these Jordanian rolls are the vine leaves: they are the ones used to roll the filling. In addition, its dark green color provides an unmistakable color to each roll. It is true that they are hard, but to soften them they are cooked beforehand. In any case, the hardness and firmness of these leaves make it possible for them not to break during the subsequent cooking process, as we will see.
As for the filling of the waraq enab, it is mainly composed of meat and rice. As it is a halal dish, this meat is usually lamb or beef. In addition, it contains onion and garlic, as well as a mixture of spices and condiments that may vary: cinnamon, pepper, mint, parsley…
Another aspect that is striking in the waraq enab is the way it is cooked: when the rolls are already wrapped, they are cooked in water together with other ingredients, such as slices of tomato and potato, as well as lemon juice and olive oil. All this must be introduced into a wide pot with a lid, so that after 40 or 50 minutes of cooking, the excess broth is removed and we have ready the vine leaf rolls, with a mixture of flavors that ranges from the wrapper itself to its filling.
Therefore, the cooking itself is simple, although time and patience are required to have all the ingredients ready separately and then wrap them one by one. And as a final touch, there are those who choose to accompany it or even sprinkle it with yogurt sauce (not the jameed), although this is a rather Slavic option and unusual in the Arab versions.
Homemade and vegan option
As we said, waraq enab is common in Jordanian restaurants, but it is also a dish that is often prepared at home. In that case, there are those who choose to buy the vine leaves already ready to use, as they are sold in jars. And in other cases, the rolls are sold already made, pre-cooked.
However, waraq enab also allows a special personalization: its conversion into a vegan dish. Simply remove the meat from the filling and replace it with other ingredients such as vegetables and olives. And in that way it will be a fully suitable dish for those who do not eat meat or derivatives, as healthy or more than its original version.
