Lebanese Stuffed Grape Leaves (Warak Enab) Recipe
Lebanese Stuffed Grape Leaves, known as Warak Enab, is a traditional Middle Eastern dish featuring grape leaves stuffed with a flavorful mixture of ground beef, aromatic spices, and rice. The dish is gently simmered with potatoes and lemon juice, resulting in tender, savory rolls perfect as an appetizer or main course.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 60-70 stuffed grape leaves 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Lebanese
- Diet: Halal
Ingredients
Scale
Stuffing
- 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
Other
- 1 jar grape leaves (about 60–70 in brine)
- 2 Yukon Gold potatoes, sliced
- 1/4 cup lemon juice
- Salt and pepper, to taste
- Tomatoes (optional, for lining the pot bottom)
Instructions
- Grape Leaves Preparation: Drain the jarred grape leaves and soak them in a large bowl of water. Gently separate and wash each leaf individually, then stack them on a plate. Cover with a damp cloth to keep them moist until you are ready to begin rolling.
- Prepare Stuffing (Hashweh): Heat a large pan over medium heat and add the olive oil. Cook the ground beef until browned, seasoning with 1/2 teaspoon salt and 2 teaspoons of 7 Spice. Stir in the uncooked short grain rice and 1/4 teaspoon cinnamon, mixing well to incorporate all ingredients.
- Stuff, Wrap and Assemble: Lay one grape leaf flat on a cutting board, place a heaping teaspoon of the stuffing in the center, fold in the sides, and roll tightly like a wrap. Continue until all stuffing is used. Line the bottom of a large pot with sliced potatoes and/or tomatoes, seasoning with salt and pepper. Arrange the stuffed grape leaves in neat rows, alternating directions, to cover the bottom of the pot completely. Drizzle olive oil between layers and season each layer with salt and pepper.
- Cook: Place a small round plate on top of the grape leaves in the pot to keep them compressed and prevent floating. Pour 5-6 cups of boiling water over the leaves and the plate, ensuring they are fully covered. Cover the pot and cook over medium heat for 30 minutes, until most of the water is absorbed and the rice is tender.
- Finish Cooking: Pour the 1/4 cup lemon juice evenly over the grape leaves, cover the pot again, and reduce heat to low. Simmer for an additional 45 minutes to let flavors meld.
- Rest and Serve: Remove the pot from heat and let the stuffed grape leaves cool uncovered for 30 minutes. Transfer to a serving dish and enjoy warm.
Notes
- Use short grain rice as it cooks to a tender, slightly sticky texture that holds the stuffing together well.
- Adjust seasoning and spices according to taste; 7 Spice can be substituted with a mix of allspice, cinnamon, and nutmeg if unavailable.
- To prevent the stuffed leaves from unrolling, make sure to roll them tightly but gently.
- Layering a small plate on top during cooking helps keep the grape leaves submerged and evenly cooked.
- Leftovers can be refrigerated and enjoyed cold or warmed up for several days.
Keywords: Lebanese stuffed grape leaves, Warak Enab, grape leaves recipe, Middle Eastern appetizers, ground beef grape leaves, authentic Lebanese food
