• Rinse the leaves and pat dry.
• Combine rice, lemon juice, oil, salt, pepper, and optional herbs.
  1/2 cup white rice, 1/4 cup lemon juice, 1-2 tbsp olive oil, salt & pepper, fresh mint and/or parsely

Roll ’em up!

• Lay your leaf flat
  1 dozen large grape leaves
• Scoop 1-2 tablespoons of the mixture onto the base end of the leaf
• Fold over the side “doors” of the leaf onto the mixture
• Roll into your fingers tightly (leave a bit of room for the rice to expand, too much room and they’ll fall apart)
• Place close together in a medium-sized pan, and add 1 cup of water – you can add extra leaves to the bottom of the pan to better protect the warak enab from burning
  1 cup water
• Cover with a plate
• Simmer until done, about 20-30 minutes