Lebanese Cuisine

Lebanese Stuffed Grape Leaves Recipe- Lebanese Special

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Lebanese Stuffed Grape Leaves Recipe- Lebanese Special

Lebanese stuffed grape leaves, also known as warak enab, are a delicious and fragrant dish made by wrapping tender grape leaves around a flavorful filling of seasoned rice, pine nuts, and ground lamb or beef. This classic Lebanese appetizer is typically seasoned with a mix of herbs and spices such as cinnamon, allspice, and lemon juice, creating a perfect balance of savory and tangy flavors. The dish is often served chilled or at room temperature, making it a refreshing and satisfying addition to any Middle Eastern meal.

  • 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:

1

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:

2

Rinse the grape leaves well, removing any brine. Cut off the stems.

Stuff the Grape Leaves:

3

Lay a grape leaf flat, place a tablespoon of the filling near the base, fold in the sides, and roll it up tightly.

4

Repeat with the remaining leaves and filling.

Cook the Stuffed Leaves:

5

Place unused grape leaves at the bottom of a pot.

6

Arrange the stuffed grape leaves tightly in layers. Pour water or broth over them, drizzle with olive oil, and add lemon slices on top.

7

Cover with a plate and cook on low heat for 45-60 minutes until tender.

Serve:

8

Let the stuffed grape leaves cool slightly before serving.

Recipe Notes:

Make Ahead:  You can prepare the stuffed grape leaves a day before. They taste better after resting.

Rice:  Wash the rice before using it to keep the filling from being too sticky.

Cooking:  Cook on low heat and cover with a plate to keep the rolls tight and prevent burning.

Storage:  Leftovers can be stored in the fridge for 3-4 days.

Serving:  Serve with yogurt or tahini, either warm or at room temperature.

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