Lebanese Stuffed Grape Leaves Recipe- Lebanese Special
Lebanese Stuffed Grape Leaves, known locally as Warak Enab, are a cherished dish in Lebanese cuisine. These delicate rolls are filled with a savory mixture of rice, ground lamb or beef, pine nuts, and a blend of aromatic spices like cinnamon and allspice. The addition of fresh herbs such as parsley and dill, along with a touch of lemon juice, imparts a refreshing tanginess. Traditionally served as part of a mezze platter, they can be enjoyed warm or at room temperature, making them a versatile and flavorful appetizer for any gathering.
- Prep Time1 hr
- Cook Time1 hr
- Total Time2 hr
Lebanese Stuffed Grape Leaves Recipe Ingredients:
- 1 cup rice (washed)
- 1/2 lb ground lamb or beef (optional)
- 1 onion, chopped
- 1/4 cup pine nuts (optional)
- 1/4 cup olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- Salt and pepper to taste
- 1 tablespoon lemon juice
- 1/4 cup parsley, chopped
- 1/4 cup dill, chopped (optional)
- 1 jar grape leaves (about 60-70 leaves)
- 2 cups water or vegetable broth
- 1/4 cup olive oil (for cooking)
- 1 lemon, sliced
Prepare the Filling:
In a bowl, mix rice, ground meat (if using), chopped onion, pine nuts, olive oil, cinnamon, allspice, salt, pepper, lemon juice, parsley, and dill (optional).
Prepare the Grape Leaves:
Rinse the grape leaves well, removing any brine. Cut off the stems.
Stuff the Grape Leaves:
Lay a grape leaf flat, place a tablespoon of the filling near the base, fold in the sides, and roll it up tightly.
Repeat with the remaining leaves and filling.
Cook the Stuffed Leaves:
Place unused grape leaves at the bottom of a pot.
Arrange the stuffed grape leaves tightly in layers. Pour water or broth over them, drizzle with olive oil, and add lemon slices on top.
Cover with a plate and cook on low heat for 45-60 minutes until tender.
Serve:
Let the stuffed grape leaves cool slightly before serving.
Recipe Notes:
Rice Preparation: Ensure the rice is washed thoroughly before use to prevent the filling from becoming too sticky.
Herb Variations: While parsley is essential, dill is optional. Some variations also include fresh mint for added fragrance.
Pine Nuts: To enhance flavor, lightly toast the pine nuts before adding them to the filling.
Cooking Tip: Use a heavy plate to weigh down the stuffed grape leaves while cooking to keep them tightly packed and prevent unrolling.
Serving Suggestions: Pair with a side of yogurt or tahini for dipping, and serve with fresh pita bread for a complete meal.
