Warak Enab

Vine leaves rolled tightly around a stuffing of rice, tomato, parsley, mint, dill, lemon, and either lamb mince (the warm version) or olive oil and pine nut (the cold meze version). Cooked slowly in lemon broth and olive oil. The Lebanese cousin of dolmades, but typically more generously spiced and lemon-forward, with mint as a more prominent herbal voice. Assuming the cold meze preparation.