Discover the delectable flavors of Vegan Kousa w Warak Enab. A plant-based take on the classic Middle Eastern dish: Stuffed Zucchini and Grape Leaves. This recipe replaces meat with a savory mixture of mushrooms, tofu, and TVP (Textured Vegetable Protein), creating a filling that is both rich and hearty. Find the step-by-step process of preparing this delightful dish; from making the meat replacement, to hollowing the zucchini, and rolling the grape leaves.

About the Recipe

• Vegan | Meatless: This recipe is made with an easy, protein-packed, plant based spin; without compromising on taste or texture.

• Fancy showstopper meal: It’s a beloved cultural dish that is enjoyed by everyone. Make this traditional dish to impress your guests with a rich and delicate Middle Eastern dish.

• Prep ahead and freeze for later: You can make the recipe ahead of time. Refrigerate or freeze until ready to serve.

What is Kousa w Warak Enab?

Kousa w Warak Enab, also known as Dolma/Aprax/Sarma or Stuffed Zucchini and Grape Leaves, is a traditional Middle Eastern dish that consists of hollowed zucchini and grape leaves stuffed with a flavourful rice filling. It’s a popular dish in countries like Lebanon, Syria, Palestine, Jordan, Turkey, and Greece; with variations in preparation and ingredients across different regions.

The dish typically involves scooping out the centre of zucchini to create a cavity, which is then filled with a rice filling combined with ground meat (often beef or lamb), onions, garlic, herbs, and spices. Similarly, the grape leaves are rinsed and blanched to soften them before using them as wrappers. A small amount of the filling is placed on each grape leaf, and then rolled tightly. The stuffed zucchini and grape leaves are then cooked by simmering them in a flavourful broth until tender, for the most delectable irresistible bites.

Kousa w Warak Enab is often served as a main course or as part of a Mezze platter, accompanied by sauces, yogurt, or a side of bread. It is a beloved dish that showcases the rich culinary heritage of the Middle East rice dishes, and offers a delightful combination of textures and tastes. It’s one dish you’ll always find at Arab food gatherings, especially during celebratory days.

Types of Fillings

There are various options for the filling (called Hashweh) of Kousa w Warak Enab across the Middle Eastern cuisines. Here are some popular filling options to use for stuffed vegetables:

1. Rice and Meat: A classic filling consists of a mixture of rice and ground meat, such as lamb, beef, or a combination of both. The rice is usually rinsed and soaked before mixing with the meat and spices. This filling provides a flavorful and hearty stuffing. To veganize it, we replace the meat with a combination of mushrooms, tofu, and TVP.
   
   
2. Rice and Vegetables: If you prefer a naturally-vegan option, you can use a Tangy Yalanji Filling, made with rice and an assortment of vegetables and herbs. Common vegetables used in this filling include tomatoes, onions, mint, and parsley.
   
   
3. Quinoa or Bulgur: Instead of rice, you can opt for a gluten-free option with quinoa, or a high-protein option with bulgur as the base for your filling. While still tasty, these grains provide a different texture and taste profile. Combine them with your choice of vegetables, herbs, and spices (or vegan meat filling) to create a unique and nutritious filling to your liking.
   

It’s always a good idea to taste test and adjust the seasonings to your preferred flavours before stuffing the zucchini or grape leaves.

Ingredients You’ll Need

Vegan Meat Filling

• Mushrooms: Button mushrooms are great for meat replacement. They absorb the rich flavours from the spices while mimicking the meaty texture.

• TVP: Rehydrating Textured Vegetable Protein in broth, then cooking with mushrooms will add a depth of flavour to the filling.

• Tofu: Use extra firm tofu to blend with the mushrooms and TVP for the perfect protein-packed meat replacement.

• Spices: A blend of ground allspice, cloves, cumin, cinnamon, coriander, black and white pepper. Also known as: seven spices. Found at local Middle Eastern shops.

• Aromatics: Fresh onion and garlic adds a depth of aroma to the flavour. Alternatively, use spices/powder instead.

• Rice: Many recipes use long-grain (or Basmati) rice for Kousa w Warak Enab. I find short-grain works best for a soft and delectable bite.

Note: Swap out the homemade meat with store-bought vegan ground meat alternatives.

For the Pot

• Zucchini: Small zucchini work best for stuffing with a filling. Save the hollowed pulp to use for baking, or hearty breakfast dips.

• Grape Leaves: Use jarred grape leaves for convenience. Or fresh leaves if available. Remember to prepare each based on which type you’re using (check FAQ section in this post).

• Tomatoes: Tomato slices are placed at the bottom of the cooking pot to prevent burning the vegetables.

• Potatoes: Add a layer of potato slices before layering the stuffed vegetables. This helps create an even surface, preventing gaps in between.

• Garlic: Stuff cloves of garlic in between the stuffed vegetables to enhance the flavour.

Note: Find a step-by-step guide for how to core zucchinis, and how to stuff grape leaves (posted earlier).

The Rest

• Broth: Traditionally made with beef broth. Vegetable broth works just as well. Add extra spices to spike up the flavours. Alternatively, use beefless broth for best resemblance.

• Lemon juice: Drizzle lemon juice at the end to soak up the cooked stuffed vegetables. It brings out the rich and hearty flavours.

• Oil: Olive oil is needed to add some fat to the meat filling.

Making the Meat Replacement

Step 1 – Sauté the mushrooms with onions and garlic in a pan with a little oil. Mix in the rehydrated TVP to brown with spices. Empty into a bowl to cool down completely.

Step 2 – After freezing, pressing, and draining the block of tofu, break it up into large chunks to blend in a food processor down to crumbs. Add in the cooled-down mushroom TVP mixture to blend again to combine.

Step 3 – Take it back to the pan over medium-high heat. Break it down with a spatula into small chunks. Continue stirring and breaking until small and browned. Set aside to cool down again.

Note: You can save a little bit of the meatless filling (after blending in processor) to turn into beef chunks. Simply flatten down a ball of the mixture, then cook in pan with oil (flipping halfway). This can be used as a layer on top of the tomatoes and potatoes in the pot.

Preparing the Zucchini and Grape Leaves

Use small sized zucchini (known as grey squash/Kousa). Cut off both ends then carefully hollow out the centres using a corer without piercing the walls. Rinse the zucchini to remove any remaining seeds or pulp. Find a detailed tutorial on how to core and stuff the zucchini here.

Next, prepare the grape leaves by rinsing them to remove excess brine. Snip off any strings or stems using a pair of kitchen scissors. Pat dry the leaves before using. Check out this step-by-step guide for how to make grape leaves here.

Stuffing and Rolling the Vegetables

With the zucchini hollowed and the grape leaves prepped, it’s time to stuff the Kousa w Warak Enab. Combine the rinsed and drained rice with the cooled down homemade ground meat in a bowl to use as a filling.

Stuff the inside of each hollowed zucchini, leaving some space at the top to allow the rice to expand. Place a small amount of the vegan filling onto each grape leaf to roll it up tightly. Repeat the process until all the leaves and zucchini are stuffed.

Note: Check out these tutorials on how to core zucchinis and how to stuff grape leaves for the step-by-step guide on the full process.

How to Cook Kousa w Warak Enab

After preparing and stuffing all the Kousa w Warak Enab, we’re ready to put everything together in a pot to cook. Add layers of tomato and potato slices at the bottom of a large pot. Add in the vegan beef chunks (if using). Followed by the stuffed zucchinis and grape leaves. Start from one end, and pack them tightly to hold together.

Stuff small slices of garlic cloves in between the vegan Kousa w Warak Enab. Place a heat-proof plate (upside-down) on top and press down to hold everything in place while cooking. Drizzle broth over the plate with more water until it covers the top of the vegetables.

Bring to simmer over high heat, then turn down to low immediately and cover with a lid. Cook until most liquid is absorbed and vegetables are soft and tender.

Expert Tips

• Choosing the right zucchini: Choose small sized zucchini (known as Kousa/grey squash) for this recipe. They should be firm and free from blemishes. This will ensure they cook evenly and hold their shape when stuffed.

• Adjust the filling seasoning: Taste the filling mixture before stuffing the zucchini or grape leaves and adjust the seasoning according to your preference. You can add more herbs, spices, or salt to suit your taste.

• Don’t overstuff: Be careful not to overstuff the zucchini or grape leaves, as they need room to expand during cooking. Leave some space at the ends to prevent them from bursting open.

• Check for doneness: After the recommended cooking time, check the zucchini or grape leaves for doneness by piercing them with a fork. They should be tender and easily pierced. If they need more cooking time, cover the pot and continue simmering until they reach the desired tenderness.

• Let them rest: Once cooked, allow the stuffed zucchini or grape leaves to rest for a few minutes before serving, soaking in lemon juice. This will help the flavors settle and make them easier to handle.

Serving Suggestions

Kousa w Warak Enab is typically served as a hot main dish for lunch or dinner. Once the vegetables are cooked through and have soaked up the lemon juice, either empty out into a serving plate, or place the plate upside-down on top of the pot to lift and flip. This makes for a fancy showstopper look to the dish!

Pair it up with a minty cucumber yoghurt sauce. A simple refreshing side that accompanies the Kousa w Warak Enab (amongst many other dishes).

Video Tutorial

Watch this short step-by-step video recipe to see how we make Vegan Kousa w Warak Enab.

FAQs

• Can I use fresh grape leaves instead of jarred ones?
  You can use fresh grape leaves if you have access. Make sure to rinse thoroughly under cold water to remove dirt. Blanch them in boiling water for a minute to soften, then transfer to ice water to cool down before using.

• How to store unused grape leaves?
  Freeze the raw grape leaves after prepping them (unstuffed). Pack tightly together to prevent air gaps. Store in freezer bags, removing all the air. Defrost in the fridge overnight, then place at room temperature until pliable again.

• Can I make the dish ahead of time?
  You can prepare the stuffed zucchini or grape leaves ahead of time and refrigerate them before cooking. This can be convenient if you want to save time or if you’re planning to serve the dish for a special occasion. Make sure to keep them well-covered and cook them within 24-48 hours for the best results.

• What other vegetables can I use to stuff with the filling?
  There are many other vegetables that work great to stuff with the filling from this recipe. Like cabbage rolls, bell pepper, onions, and more!

• Can I freeze the leftovers?
  Yes, you can freeze the leftover vegan Kousa w Warak Enab to enjoy later. Place the cooked and cooled stuffed zucchini or grape leaves in an airtight container or freezer bags. Make sure to label and date them; should be good for 3 months. When you’re ready to have them, thaw in the refrigerator overnight and reheat in the oven or stovetop until heated through (or microwave if desired).

• Can I use store bought meat alternatives instead of homemade?
  For sure. You can opt for a store-bought ground meat alternative instead of making at home. Use 2 packs of 340g of Beyond Meat or Impossible Foods (or other brands).

Related Recipes

Vegan Kousa Warak Enab Recipe

If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Vegan Kousa w Warak Enab (Stuffed Zucchini & Grape Leaves)

Recipe by Waseem HijaziCourse: Dinner, MainCuisine: Arabic, Middle EastDifficulty: Intermediate

Servings

4

servings

Prep time

1

hour 

Cooking time

1

hour 

30

minutes

Total time

2

hours 

30

minutes

Discover the delectable flavors of Vegan Kousa w Warak Enab, a plant-based take on the classic Middle Eastern dish: Stuffed Zucchini and Grape Leaves. This recipe replaces meat with a savory mixture of mushrooms, tofu, and TVP (Textured Vegetable Protein), creating a filling that is both rich and hearty. Find the step-by-step process of preparing this delightful dish; from making the meat replacement, to hollowing the zucchini, and rolling the grape leaves.

Ingredients

• Vegan Meat Filling

• 1 cup TVP, rehydrated using broth* per package instructions (use beefless/vegetable) – See Notes (1)

• 227g button mushrooms, chopped or sliced

• 1 block (350g) extra firm tofu, freeze/thaw/press/drain – See Notes (2)

• 2 tbsp olive oil, divided

• 1 medium onion, finely diced

• 3 garlic cloves, finely minced

• 3 tsp seven spice

• Pinch of paprika – optional

• 1 tsp salt

• 1/2 tsp black pepper

• 2 cups short grain rice, rinsed/soaked/drained – See Notes (3)

• For The Pot

• 8 small zucchinis, trimmed and cored

• 40 grape leaves, rinsed and snipped

• 4 tomatoes, thick slices

• 4 potatoes, peeled and thick slices

• 8 garlic cloves, peeled

• The Rest

• Broth as needed (beefless or vegetable)

• Lemon juice to soak after cooking

• Oil as needed

• Minty Cucumber Yoghurt Sauce

• 1 cup vegan yoghurt alternative

• 1 english cucumber, small dice

• 3 garlic cloves, finely minced

• 2 tbsp finely chopped fresh mint (or 1/4 tsp dried mint)

• Salt & pepper to taste

• Drips of sriracha, optional for spicy kick

Directions

• Making The Vegan Meat Filling
• Start by preparing the TVP. Rehydrate per package instructions using a broth instead of water. See Notes (1)
• Add 1 tbsp olive oil to a large pan over medium-high heat. Sauté the onions for 5 minutes, until translucent. Stir in the garlic for a minute to release fragrance. Add in the mushrooms. Mix to combine. Cook for 5 minutes, until softened. Stir in the spices, with remaining 1 tbsp oil. Mix in the rehydrated TVP. Cook until browned, stirring frequently. Remove into a bowl to cool down.
• Once the tofu is prepared – See Notes (2) – break it up into large chunks to blend down further into crumbs using a food processor. Add in the mushroom TVP mixture from before. Blend to combine. The final mixture will look like dough (and sticky), that’s normal. See Notes (4)
• Return the mixture to a hot pan and break it down with a spatula into small chunks (add more oil if needed). As the mixture heats up, it will break down easier. Make sure to continuously stir as you break it down to avoid burning. It might take up to 15 minutes, or longer to get to the browned small crumbs (resembling cooked ground meat).
• Combine the rinsed and drained rice with the cooled down homemade vegan ground meat in a bowl to use as a filling.
• Preparing The Zucchini And Grape Leaves
• Cut off both ends of each zucchini. Carefully hollow out the centres using a corer. Rinse the zucchini to remove any remaining seeds or pulp. Find a detailed tutorial on how to core and stuff the zucchini here.
• Prepare the grape leaves by rinsing them to remove excess brine. Snip off the strings using a pair of scissors. Pat dry before using. Check out this step-by-step guide for how to make grape leaves here.
• Place a small amount of the filling onto the bottom centre of each grape leaf (soft side facing down). Fold over the bottom, tuck in the sides, then roll it up tightly.
• Stuff the inside of each hollowed zucchini by sprinkling the filling using your hands. Leave some space at the top to allow the rice to expand when cooking.
• Layering The Pot / Cooking
• Add layers of tomato and potato slices at the bottom of a large pot. Followed by the stuffed zucchinis and grape leaves. Start from one end, and pack them tightly to hold together.
• Stuff small slices of garlic cloves in between the Kousa w Warak. Place a heat-proof plate (upside-down) on top and press down to hold everything in place while cooking. Drizzle broth over the plate with more water until it covers the top of the vegetables.
• Bring to simmer over high heat, then turn down to low immediately and cover with a lid. Cook for about an hour and a half, or until most liquid is absorbed and vegetables are soft and tender.

Notes

• (1) Rehydrating TVP: The packaging instructions call for water to rehydrate. To enhance flavour, bring beefless broth (or vegetable broth) to a simmer, then drizzle over the dry TVP to stir in a bowl. I typically use a one-for-one ratio for an extra soft/moist texture.
• (2) Preparing Tofu: For best results (and if you have enough time), freeze the block of tofu overnight, then thaw at room temperature before using. Wrap in paper towel/clean kitchen cloth to press for 15 minutes under a heavy stack of books (or bowl of fruits) – or use a tofu press. Once most liquid is removed, drain and pat dry to have ready for the food processor.
• (3) Type of Rice: Many recipes call for long grain (or Basmati) rice. I find short grain rice work best for stuffing vegetables with the filling. If using long grain, make sure to add more time to allow to cook through. Regardless of which type, make sure to first rinse the rice thoroughly under cold water until it runs clear. Soak in a bowl with cold water for 15-20 minutes before draining to combine with the filling.
• (4) Vegan Meat Mixture: Save a bit of the meatless filling (after blending in processor) to turn into vegan beef chunks. Simply flatten down a ball of the mixture, then cook in pan with oil (flipping halfway). This can be used as a layer on top of the tomatoes and potatoes.
• (5) Meat Alternatives: Use 2 packs of 340g of store-bought vegan ground meat instead of making it at home.

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