Warak Enab

By Alina Shahid (12th grade)

Every Thanksgiving, my uncle and I make Warak Enab together, an Egyptian dish made of grape leaves, rice, and ground beef. It’s a family delicacy, not just because of its rich flavors, but because it takes hours of care to prepare—each grape leaf carefully wrapped and rolled by hand. While similar to Greek dolmas, what makes Warak Enab special are the ingredients and techniques that vary across regions like Turkey, Palestine, and Iran. For instance, Persians often add pomegranate juice and molasses to their dolmas, giving them a unique twist.

For my family, Warak Enab is more than just a meal—it’s a tradition that brings us together. From the lively conversations in the kitchen as we roll each grape leaf to the playful bickering over the ‘right’ technique, the process is as meaningful as the dish itself. I cherish these moments, not only because they connect me with my heritage, but because they give me a chance to learn something new with every roll. Since my uncle is the one who cooks many of the cultural dishes my dad doesn’t make as often, I take every chance I get to learn from him. I’m eager to preserve the recipes that are deeply rooted in our family’s history, as well as the ones my dad’s family cherished growing up. This is something I strive to accomplish as it is something I wish I had done more often with my grandfather. It’s fascinating to see how my family has adapted these traditional Egyptian recipes over the years, making them uniquely ours. Cooking is something my Egyptian family holds close to their hearts, and it always brings out a fun, competitive, and loving atmosphere, especially during the holidays.