Middle Eastern Stuffed Grape Leaves: Warak Enab vs Yalanji | New Oil Painting

Middle Eastern Stuffed Grape Leaves: Warak Enab vs Yalanji | New Oil Painting by Yaansoon IllustrationMaking stuffed grape vine leaves is probably one of the most time-consuming dishes in the Middle Eastern cuisine, but it also is one of the most delicious! Served hot with a dab of chilled yogurt on the side, many Mediterranean and Middle Eastern households cook this delicious dish on special occasions, or from time to time, as it most certainly is not your quick, every-day, go-to dish.

Although I am a serious foodie and cooking aficionado, I am quite impatient in the kitchen, a vice I am trying so hard to let go of. That’s why, creating an oil painting with my impressions of one of my most favourite dishes is more like the thing I would spend my afternoon doing. I guess I’d rather create art than spend the time creating this mouth-watering dish on a hot summer day!

This is the second canvas art I make after “discovering” my oil painting style. In a previous post, I spoke about how I finally found my oil painting style after taking a mini social-media and life-in-general break to really free myself from any distractions that may have been affecting my illustration style. I also got the chance to experiment with new materials, including a Cobalt Siccative medium that quickens the drying time of paint – by French manufacturer, Pébéo.

Middle Eastern Stuffed Grape Leaves: Warak Enab vs Yalanji | New Oil Painting by Yaansoon IllustrationThe Many Names of ‘Stuffed Grape Leaves’

There’s a bit of a confusion over the internet with regards to the Mediterranean and Middle Eastern name variations of the stuffed grape leaves dish, or shall I say, dishes.

There are actually two main dishes that use grape leaves with some kind of stuffing in both the Mediterranean and Middle Eastern Cuisines:

One is served hot and comes with a minced meat and rice stuffing (and is usually cooked with fat or Middle Eastern ghee, aka Samneh). And the other is usually served at room temperature or even cold, and comes with a rice and vegetarian stuffing, and is generally cooked in olive oil.

  • Where I come from, we call the hot dish Warak Enab, and that is the dish depicted in today’s painting. Other people call it Mehshi Warak Enab or Warak Enab Mehshi – Mehshi being the word for “stuffed.” In Syria for instance, they call it Yabrak.
  • We also call the oil-based dish Yalanji, which is the Turkish word for this savoury dish originating in this beautiful Euro-Asian country. Now, if you stuff other vegetables (like aubergine or eggplants) with the vegetarian oil-based stuffing the whole dish becomes Dolma, in Turkish.

Middle Eastern Stuffed Grape Leaves: Warak Enab vs Yalanji | New Oil Painting by Yaansoon IllustrationRecipes for Warak Enab, Yalanji… and Dolmathakia

Here is an excellent post by a blog I discovered recently, Orange Blossom Water, on Warak Enab and Yalanji.

And here is another lovely blog by a Lebanese lady, dubbed “Rose Water & Orange Blossoms,” where you can find authentic ways to clean and store fresh grape leaves, learn the technique to roll grape leaves, make Lebanese Warak Enab and Yalanji-style vegetarian grape leaf rolls. The last recipe uses chickpeas in the stuffing, which is also common in Turkey, but the recipe my grandmother and family uses has no chickpeas. This is how versatile and truly vast the Middle Eastern cuisine is!

I also found several other Greek and Armenian variations over the internet for the oil-based stuffed leaves dish. The Greek have a different recipe for Yalanji, which they like to call Dolmathakia. Instead of diced vegetables and rice, they keep it simple with rice, onions and herbs including dill, which is a Greek cuisine staple. Quick note… Dill isn’t used at all in the Lebanese and Syrian cuisines. I think it’s a new comer, and we may have the Egyptians to thank for bringing the Dill herb into the Middle Eastern pantry, thanks to their proximity to other Mediterranean nations.

So… do you have a stuffed grape leaves dish from your culture that you would like to share with us today? Please feel free to share your recipes, thoughts, and links in the comments box below!

Meanwhile, take care and I look forward to seeing you in my next post!

Yaansoon - branding - NewID- WATERCOLOR LOGO-3

 

Save

Advertisements

7 thoughts on “Middle Eastern Stuffed Grape Leaves: Warak Enab vs Yalanji | New Oil Painting

  1. WOW. I can’t say I’ve ever tried stuffed grape leaves, Yaansoon, but I definitely have to now! I’m not the most intricate chef, so this dish would be a challenge for me. If I make this, I’ll let you know how it goes! Gorgeous paintings, by the way! :)

    Liked by 1 person

    1. Hey Abbie, good to see you here and thanks for your lovely comment – glad you liked my painting! I cooked the “cold” version of the stuffed grape leaves once, and I still dread doing it again – but I want to as it is very delicious. I look forward to hearing all about your little cooking adventure if you decide to go for it :) I might create another post in the future with the family recipes I have for both Warak Enab + Yalanji… so stay tuned!

      Liked by 1 person

LEAVE A COMMENT

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s