Lebanese Stuffed Grape Leaves (Warak Enab)
User Reviews
5
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Prep Time
1 hr 15 mins
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Cook Time
1 hr 15 mins
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Total Time
2 hrs 30 mins
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Servings
60 Grape Leaves
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Calories
45 kcal
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Course
Main Course
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Cuisine
Mediterranean
Lebanese Stuffed Grape Leaves (Warak Enab)
Description
This recipe involves washing and soaking grape leaves to soften, then preparing a filling by browning ground beef and seasoning it with salt, 7 spice, and cinnamon before mixing in uncooked short grain white rice. Each leaf is stuffed with a spoonful of the meat and rice mixture, folded and rolled like a wrap, then arranged in layers over sliced Yukon gold potatoes or tomatoes in a pot.
The assembly includes drizzling olive oil and lemon juice among the layers, seasoning between them. The dish is then gently cooked until the rice is tender and the flavors meld. The resulting rolls have a firm yet tender texture, enhanced by the lemon's brightness and the warm spices.
Leftovers store well in the refrigerator for several days and the filling can be prepared in advance to ease assembly. Grape leaves for this dish are often available jarred and require rinsing to remove brine. Variations include using ground lamb or a meat mixture. Avoid brown rice for this recipe as it cooks differently.
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 seasoning
- 1 1/2 cups short grain white rice
- 1/4 teaspoon cinnamon
- 1 grape leaves about 60-70 in brine, jarred
- 2 potato sliced, Yukon gold variety
- 1/4 cup lemon juice
Instructions
Grape Leaves Preparation
- Drain grape vine leaves and soak them in a large bowl of water.
- Gently separate and wash the leaves individually. Stack them on a plate and set them aside. It is best to cover them with a damp cloth so they don't dry out, until you are ready to start rolling them.
Prepare Stuffing (Hashweh)
- Heat a large pan with olive oil, and cook ground beef until browned. Season with salt and 7 Spice.
- Add uncooked rice to the ground beef, then cinnamon and mix well until everything is incorporated.
Stuff, Wrap and Cook
- To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves in a tray.
- Line the bottom of a large pot with tomatoes and/or potatoes and season with salt and pepper. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
- Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
- Add 5-6 cups of boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on Medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
- Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
- Remove from heat and let cool uncovered for 30 minutes. Transfer to a dish and enjoy warm!
Notes
- This recipe reflects one traditional Lebanese method; ingredient variations exist regionally.
- The meat and rice stuffing can be prepared up to two days ahead to save time.
- Rinse grape leaves well before use to reduce saltiness and keep them covered while prepping.
- Store leftovers in an airtight container refrigerated for 3-4 days.
- Jars of grape leaves are available at Middle Eastern markets and some supermarkets; popular brands include Orlando and Cortas.
- A pressure cooker can reduce cooking time to 15-20 minutes by packing the rolls and adding water before sealing.
- Ground lamb or a beef-lamb blend can be used instead of all beef.
- Do not substitute brown rice as its longer cooking time can overcook the leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60Grape Leaves
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 45kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 25mg | 1% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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