Stuffed Vine Leaves
(Warak Arish)


Stuffed Vine Leaves (Warak Arish)

recipe by
AMIRA HAMZY // Nuriootpa Chicken Centre

This is a delicious snack that can be prepared a day prior and is best enjoyed with an accompanying dip for added flavour and texture. There’s something exciting, exotic and mysterious about this dish and it really is a snapshot of typical Lebanese cuisine. Savour the long flavour and love every mouthful.

>> Stuffed Vine Leaves (Warak Arish)


  • 200g fresh vine leaves
  • 2 generous bunches of parsley, washed and finely chopped
  • 2 large brown onions, finely diced
  • 1.5 cups of rice – washed and drained
  • 1 cup of fresh mint, finely chopped
  • 3 fresh diced tomatoes
  • 3/4 cup good quality olive oil
  • 2 lemons, squeezed
  • Pinch of pepper
  • 1 tbsp salt


  1. Blanch the fresh vine leaves in hot water, set aside to cool
  2. Mix all other ingredients in a large bowl
  3. Place a full teaspoon of the mixture in the centre of the leave, ensuring the soft side of the leave is facing down. Roll the leave to resemble a spring roll
  4. Neatly layer the finished product in a wide saucepan
    ensuring there are no gaps between each one.
  5. Using the remaining juice from the mixture, place in a pan with 1/2 cup of fresh water.
  6. Cook on medium heat for approximately 15 minutes or when the water has completely evaporated.
  7. Cool in the pan.
  8. Suggested to serve chilled with fresh yoghurt, cucumber, mint and garlic dip

Amira Hamzy

Nuriootpa Chicken Centre

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