Our Culture:
Mahshi Warq Al-Enab is a labor of love and a cornerstone of authentic Jordanian home cooking, representing patience, family, and seasonal bounty. The tradition of preparing stuffed grape leaves is deeply communal, often involving multiple generations of women gathering to roll the leaves together, turning preparation into a social event and a means of passing down culinary skills. This dish showcases the Jordanian mastery of preserving and utilizing seasonal ingredients, as fresh grape leaves are harvested in spring and preserved in brine for year-round use. The inclusion of lamb, a valued meat in Jordanian cuisine, elevates it for special occasions and large family gatherings. Simmered slowly with tomatoes and lemon juice, the dish achieves a distinctive tangy flavor profile. Served at room temperature alongside yogurt, it is a quintessential component of a festive Jordanian lunch spread, symbolizing generosity, meticulous care, and a deep connection to the land and its seasonal cycles.

Nutrition Tip:

Grape leaves are a good source of nutrients, including vitamins C, E, A, K, and B, iron, fiber, folate, calcium, and other minerals.

Ingredients:

1kg Grape leaves

½ kg Lamb cutlets

½ kg Minced meat

1¼ cup Rice (short grain)

1T Margarine or butter

¼ cup Lemon juice

½t Black pepper

1t Salt

2 Tomatoes

Steps:

1- Blanch a few grape leaves in boiling water for 2 minutes. Remove with a slotted spoon and place in cold water. It should take 3-4 repeats to do all of them.

2- Place rice in a medium bowl, pour boiling water over it to cover. Let soak for 15 minutes, drain.

3- Combine rice, minced meat, black pepper, and salt to make the stuffing.

4- Place the shiny side of the grape leaf down on the work surface.

5- Place a tablespoon of stuffing near the stem end.

6- Fold ends and sides over stuffing and roll up firmly. Repeat the same process with the remaining leaves.

7- Place the stuffed grape leaves into the pot.

8- When the pot is full, place a few boiled grape leaves over the top. Pour boiling water into the pot to cover the grape rolls.

9- Add slices of tomatoes, lamb cutlets, margarine (butter), salt, and lemon juice to the grape leaves, then cover.

10- Place over medium-low heat and simmer for 3-4 hours, or until the meat and rice are tender.

This dish is served with yogurt and cucumber salad.