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Lebanese Stuffed Grape Leaves Recipe

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4.4 from 54 reviews

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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/lebanese-stuffed-grape-leaves-recipe/