Lebanese Stuffed Grape Leaves (Warak Enab) Recipe

Introduction

Lebanese Stuffed Grape Leaves, known as Warak Enab, are a delicious and aromatic dish featuring tender grape leaves wrapped around a savory mixture of beef, rice, and spices. Perfect as an appetizer or main course, this classic Middle Eastern recipe is both comforting and flavorful.

Ingredients

• 2 tablespoons olive oil (plus more for drizzling between layers)
• 1 pound ground beef
• 1/2 teaspoon salt (plus more for seasoning layers)
• 2 teaspoons 7 Spice
• 1 1/2 cups short grain white rice
• 1/4 teaspoon cinnamon
• 1 jar grape leaves (about 60-70 in brine)
• 2 Yukon Gold potatoes (sliced)
• 1/4 cup lemon juice

Instructions

1. Step 1: Drain the grape leaves from the jar and soak them in a large bowl of water. Gently separate and wash each leaf individually, then stack them on a plate. Cover with a damp cloth to keep them moist until you’re ready to roll.
2. Step 2: Heat olive oil in a large pan over medium heat. Add the ground beef and cook until browned. Season with 1/2 teaspoon salt and 2 teaspoons 7 Spice.
3. Step 3: Stir in the uncooked rice and cinnamon, mixing thoroughly to combine all ingredients.
4. Step 4: Lay one grape leaf flat on a cutting board, shiny side down. Place a heaping teaspoon of the meat and rice mixture in the center, fold in the sides, and roll tightly like a wrap. Repeat until all filling is used, arranging the rolls on a tray.
5. Step 5: Line the bottom of a large pot with sliced potatoes (or tomatoes if preferred) and season with salt and pepper.
6. Step 6: Neatly arrange the stuffed grape leaves in rows inside the pot, alternating the direction of the rolls to cover the bottom completely.
7. Step 7: Drizzle olive oil over the layers and season again with salt and pepper to taste.
8. Step 8: Place a small round plate on top of the grape leaves to keep them submerged during cooking.
9. Step 9: Pour 5-6 cups of boiling water into the pot until the grape leaves and plate are fully covered. Cover the pot and cook over medium heat for 30 minutes or until the water is mostly absorbed and the rice is tender.
10. Step 10: Pour the lemon juice over the grape leaves, cover again, and cook on low heat for an additional 45 minutes.
11. Step 11: Remove from heat and let the dish cool uncovered for 30 minutes. Transfer to a serving plate and enjoy warm.

Tips & Variations

• Use fresh lemon juice for the best bright, tangy flavor in the final step.
• Substitute ground lamb for beef for a richer taste.
• For a vegetarian version, omit the meat and increase the rice and spices, adding pine nuts or chopped mushrooms for texture.
• Serve with plain yogurt or a side salad to complement the flavors.

Storage

Store leftover stuffed grape leaves in an airtight container and refrigerate for up to 3 days. Reheat gently in a covered pan over low heat or microwave until warmed through. They also freeze well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh grape leaves instead of jarred ones?

Yes, but fresh grape leaves require blanching in boiling water for a couple of minutes to soften them before rolling.

Is it necessary to use short grain rice?

Short grain rice holds together better and becomes tender during cooking, making it ideal for this recipe. However, medium grain rice can be a substitute if short grain is unavailable.

Lebanese Stuffed Grape Leaves (Warak Enab) Recipe

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Lebanese Stuffed Grape Leaves, known as Warak Enab, is a traditional Middle Eastern dish featuring tender grape leaves stuffed with a flavorful mixture of ground beef, aromatic spices, and short grain rice. This comforting recipe is cooked in a pot with potatoes and lemon juice, creating a delicious, hearty meal perfect for family gatherings or special occasions.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 60–70 stuffed grape leaves, serving 6-8 people 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Lebanese
• Diet: Halal

Ingredients

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Stuffing

• 2 tablespoons olive oil (plus more for drizzling between layers)
• 1 pound ground beef
• 1/2 teaspoon salt (plus more for seasoning layers)
• 2 teaspoons 7 Spice
• 1 1/2 cups short grain white rice
• 1/4 teaspoon cinnamon

Other Ingredients

• 1 jar grape leaves (about 60–70 in brine)
• 2 Yukon Gold potatoes (sliced)
• 1/4 cup lemon juice

Instructions

1. Grape Leaves Preparation: Drain the grape vine leaves from the jar and soak them in a large bowl of water to reduce saltiness and soften them. Gently separate and wash each leaf individually, then stack them on a plate and cover with a damp cloth to keep them from drying out until ready to roll.
2. Prepare Stuffing (Hashweh): Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Season with 1/2 teaspoon salt and 2 teaspoons 7 Spice. Add the uncooked short grain rice and 1/4 teaspoon cinnamon to the meat mixture, then stir well to thoroughly combine all ingredients.
3. Stuff, Wrap and Cook: Lay a grape leaf flat on a cutting board with the vein side facing up. Place a heaping teaspoon of the meat and rice mixture in the center of the leaf. Fold in the sides carefully, then roll tightly from the base to the tip, similar to making a wrap. Repeat until all stuffing is used. Place each rolled grape leaf in a large tray.
4. Arrange in Pot: Line the bottom of a large pot with the sliced Yukon Gold potatoes (and optionally tomatoes) and season with salt and pepper. Neatly arrange the stuffed grape leaves in rows inside the pot, alternating the direction of the rolls to cover the entire circumference. Drizzle olive oil over each layer and season again with salt and pepper to taste.
5. Cook: Place a small round plate on top of the grape leaves inside the pot to keep them submerged and prevent floating during cooking. Pour 5 to 6 cups of boiling water over the grape leaves and the plate, ensuring they are fully covered. Cover the pot with a lid and cook over medium heat for 30 minutes, or until most of the water is absorbed and the rice inside is partially cooked.
6. Add Lemon and Continue Cooking: Pour 1/4 cup of lemon juice over the grape leaves, then cover the pot again and reduce the heat to low. Continue cooking for an additional 45 minutes to let the flavors meld and the rice finish cooking completely.
7. Rest and Serve: Remove the pot from heat and let the stuffed grape leaves cool uncovered for 30 minutes to help them set. Transfer to a serving dish and enjoy warm, either as an appetizer or main course.

Notes

• Soaking and rinsing the grape leaves well is important to remove excess brine and prevent the dish from being too salty.
• Short grain rice is preferred as it absorbs flavors well and has a tender texture after cooking.
• The small plate placed inside the pot prevents the stuffed leaves from floating and ensures even cooking.
• Lemon juice enhances the flavor and adds a bright tang typical of Lebanese stuffed grape leaves.
• 7 Spice is a Middle Eastern spice blend; if unavailable, you can substitute with a mix of allspice, cinnamon, nutmeg, and cloves.
• Allowing the grape leaves to rest after cooking helps them hold their shape and improves texture.

Keywords: stuffed grape leaves, Warak Enab, Lebanese recipe, grape leaf rolls, Middle Eastern cuisine, ground beef stuffed grape leaves, traditional Lebanese dishes