Lebanese Stuffed Grape Leaves Recipe

Introduction

Lebanese stuffed grape leaves, known as “warak enab,” are a delicious and comforting dish featuring tender grape leaves wrapped around a flavorful mixture of ground beef, rice, and aromatic spices. Perfect as an appetizer or main course, they bring a taste of the Mediterranean to your table.

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 and soak them in a large bowl of water. Gently separate and wash each leaf individually. Stack them on a plate and cover with a damp cloth to keep them moist until you start rolling.
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: Add the uncooked rice and cinnamon to the pan. Mix thoroughly until well combined with the beef.
4. Step 4: Lay a grape leaf flat on a cutting board. Place a heaping teaspoon of the rice mixture in the center, fold in the sides, and roll tightly like a wrap. Repeat with remaining stuffing and leaves.
5. Step 5: Line the bottom of a large pot with sliced potatoes or tomatoes. Season with salt and pepper. Arrange the rolled grape leaves in neat rows, alternating directions to cover the pot’s bottom completely.
6. Step 6: Drizzle olive oil over each layer and season with salt and pepper to taste. Place a small round plate on top of the grape leaves to keep them submerged and prevent floating while cooking.
7. Step 7: Pour 5 to 6 cups of boiling water into the pot, covering the grape leaves and plate. Cover the pot with a lid and cook over medium heat for 30 minutes, until the rice absorbs most of the water and is cooked.
8. Step 8: Pour lemon juice over the grape leaves, cover again, and simmer on low heat for an additional 45 minutes.
9. Step 9: Remove the pot from heat and let it cool uncovered for 30 minutes. Transfer the stuffed grape leaves to a serving dish and enjoy them warm.

Tips & Variations

• Use fresh lemon juice for a bright, tangy flavor and adjust the amount to your taste.
• Try adding chopped fresh herbs like parsley or mint to the filling for extra freshness.
• For a vegetarian version, substitute the ground beef with cooked lentils or chopped mushrooms.
• If you can’t find 7 Spice, use a blend of ground allspice, black pepper, cinnamon, and cloves as a substitute.
• Always keep grape leaves covered with a damp cloth to prevent them from drying out while working.

Storage

Store leftover stuffed grape leaves in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered pan with a splash of water and warm gently over low heat to keep them moist. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried grape leaves instead of jarred ones?

Yes, but dried grape leaves need to be soaked and boiled several times to remove bitterness and soften before using. Jarred grape leaves are already brined and ready to use, making them more convenient.

Is it necessary to use short grain rice?

Short grain rice works best as it cooks evenly and stays slightly sticky, binding well with the beef. You can use medium grain rice as a substitute, but avoid long grain rice, which can dry out and be less cohesive.

Lebanese Stuffed Grape Leaves Recipe

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Lebanese Stuffed Grape Leaves, also known as Warak Enab, is a traditional Middle Eastern dish featuring tender grape leaves stuffed with a flavorful mixture of ground beef, rice, and aromatic spices. This recipe combines slow cooking and careful rolling technique to produce a savory, comforting dish perfect as an appetizer or main course.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6–8 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Lebanese

Ingredients

Scale 1x2x3x

Main 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 (Lebanese spice blend)
• 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. Grape Leaves Preparation: Drain the grape vine leaves from the jar and soak them in a large bowl of water to remove the brine and soften them.
2. Clean and Set Aside: Gently separate each leaf and wash thoroughly. Stack them on a plate and cover with a damp cloth to keep them moist while you prepare the stuffing.
3. Prepare Stuffing (Hashweh): Heat 2 tablespoons of 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 of 7 Spice. Stir well to combine.
4. Add Rice and Spices: To the cooked beef, add 1 1/2 cups of uncooked short grain white rice and 1/4 teaspoon cinnamon. Mix thoroughly so the rice is well coated with the beef and spices.
5. Stuff and Roll Grape Leaves: Lay a grape leaf flat on a cutting board with the stem end toward you. Place a heaping teaspoon of the rice mixture in the center. Fold in the sides and roll tightly like a wrap. Repeat this process until all the stuffing is used and place each roll in a tray.
6. Prepare the Pot: Line the bottom of a large pot with sliced Yukon Gold potatoes and/or tomatoes if desired, and season with salt and pepper.
7. Arrange Rolls: Neatly arrange the stuffed grape leaves in rows inside the pot, alternating directions to cover the entire base and sides. Drizzle olive oil between layers and season each layer with salt and pepper.
8. Weight Down the Rolls: Place a small round plate on top of the stuffed grape leaves inside the pot. This holds them down and prevents them from floating up during cooking.
9. Add Water and Cook: Pour 5-6 cups of boiling water over the grape leaves to completely submerge them and the plate. Cover the pot and cook over medium heat for 30 minutes until the water is mostly absorbed and the rice is partially cooked.
10. Add Lemon Juice and Continue Cooking: Drizzle 1/4 cup lemon juice over the stuffed grape leaves, cover again, and cook on low heat for an additional 45 minutes until the rice is tender and fully cooked.
11. Rest and Serve: Remove the pot from heat and let the grape leaves cool uncovered for 30 minutes. Transfer to a serving dish and enjoy warm.

Notes

• Use short grain rice for the authentic texture and flavor.
• 7 Spice is a Lebanese spice blend; if unavailable, substitute with a mix of allspice, cinnamon, nutmeg, and black pepper.
• Ensure grape leaves are well rinsed to remove excess salt from the brine.
• Be gentle when rolling to avoid tearing the grape leaves.
• Use a tight-fitting lid to keep moisture during cooking.
• Allow the grape leaves to rest after cooking to help them set and develop better flavor.

Keywords: Lebanese stuffed grape leaves, warak enab, stuffed vine leaves, Middle Eastern recipe, grape leaves with beef and rice