Gluten-Free Syrian Warak Enab

Delicate grape leaves are stuffed with a savory, herb-infused rice and herb mixture, then simmered until tender. These flavorful bites offer a delightful balance of tangy, fresh, and aromatic notes, perfect for any gathering.

Prep: 30 min Cook: 65 min Total: 110 min Serves: 8

At a glance: This easy party and appetizers recipe yields 8 servings in about 1h 50m (30 min prep, 65 min cook). It uses 13 ingredients — including brined grape leaves, short-grain rice, fresh parsley — and walks through 6 steps. Updated October 24, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Syrian Warak Enab: When preparing this party and appetizers recipe, ensure all packaged ingredients, such as brined grape leaves and vegetable broth, are gluten-free. Prepare this dish in a clean environment, using dedicated utensils and cutting boards to prevent any contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only gluten-free broth.

Gluten-Free Notes for Gluten-Free Syrian Warak Enab: This recipe is naturally gluten-free as it relies on rice and fresh ingredients. Always ensure any broth used is gluten-free to avoid cross-contamination from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Prepare the filling by combining the rinsed short-grain rice, chopped fresh parsley, mint, dill, finely chopped onion, 2 tablespoons of olive oil, lemon juice, allspice, salt, and black pepper in a medium bowl. Mix these ingredients thoroughly until well combined, ensuring the rice is evenly coated with the herbs and seasonings.
2 Gently rinse the brined grape leaves under cool water to remove excess salt, then pat them dry with a clean kitchen towel. Carefully separate the leaves, discarding any torn or damaged ones, and set aside the best ones for rolling. You should have about 40-50 usable leaves.
3 To roll the warak enab, lay a grape leaf flat with the shiny side down and the stem end towards you. Place about 1 tablespoon of the rice filling near the stem end, then fold the sides of the leaf inward over the filling. Tightly roll the leaf away from you to create a compact cylinder, about the size of your thumb.
4 Arrange the rolled grape leaves snugly in a heavy-bottomed pot or Dutch oven, seam-side down, in a single layer. You can create multiple layers, placing sliced lemon rounds between layers to add extra flavor and prevent sticking. Continue rolling and layering until all the filling and grape leaves are used.
5 Pour the vegetable broth or water over the layered grape leaves, ensuring they are mostly submerged. Place a heatproof plate directly on top of the rolls to keep them from unraveling during cooking. Bring the liquid to a gentle boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for about 45-60 minutes, or until the rice is tender and the leaves are soft.
6 Once cooked, remove the pot from the heat and let the warak enab rest, covered, for at least 15 minutes before serving. This resting period allows the flavors to meld and the rolls to firm up. Serve warm or at room temperature, drizzled with a little extra olive oil if desired.

Nutrition (per serving)

174

Calories

13g

Protein

26g

Carbs

14g

Fat

Fiber

318mg

Sodium

Tips & Notes

Jarred grape leaves are salty. After rinsing, taste a small piece and cut back the salt in the filling if they are still briny.
Keep the liquid at a bare simmer under the plate. A hard boil jostles the rolls and can make them unroll.
Squeeze fresh lemon over the warak enab just before serving. The lemon flavor fades during the long cook.

Common questions

How long does Gluten-Free Syrian Warak Enab take?

Gluten-Free Syrian Warak Enab takes about 1 hour 50 minutes, including resting time: 30 minutes to prep and 65 minutes to cook, for 8 servings.

What should I check before making Gluten-Free Syrian Warak Enab with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Syrian Warak Enab?

Check brined grape leaves, short-grain rice, rinsed, fresh parsley, finely chopped before they go into Gluten-Free Syrian Warak Enab. Ensure all packaged ingredients, such as brined grape leaves and vegetable broth, are gluten-free. Prepare this dish in a clean environment, using dedicated utensils and cutting boards to prevent any contact with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only gluten-free broth.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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