Lebanese Stuffed Grape Leaves (Warak Enab) Recipe

Introduction

Lebanese Stuffed Grape Leaves, known as Warak Enab, are a delicious and comforting dish featuring tender grape leaves wrapped around a savory mixture of beef and rice. Perfect as an appetizer or main course, this recipe brings authentic Middle Eastern flavors to your table with ease.

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
• 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. Step 1: Drain the grape leaves from the jar and soak them in a large bowl of water. Gently separate and wash each leaf individually, then stack them on a plate and cover with a damp cloth to prevent drying while you prepare the stuffing.
2. Step 2: Heat olive oil in a large pan over medium heat. Add the ground beef and cook until browned, seasoning with 1/2 teaspoon salt and 2 teaspoons 7 Spice. Stir occasionally to evenly brown the meat.
3. Step 3: Add the uncooked rice to the browned beef along with the cinnamon. Mix well until all ingredients are thoroughly combined. Remove from heat.
4. Step 4: To assemble, lay one grape leaf flat on a cutting board with the stem end facing you. Place a heaping teaspoon of the beef and rice mixture in the center of the leaf. Fold in the sides and roll tightly like a wrap. Repeat until all stuffing is used.
5. Step 5: In a large pot, line the bottom with sliced potatoes and season with salt and pepper. Arrange the stuffed grape leaves in neat rows on top, alternating directions to cover the pot fully. Drizzle olive oil and sprinkle salt and pepper over each layer.
6. Step 6: Place a small round plate on top of the grape leaves to keep them submerged and prevent floating during cooking.
7. Step 7: Pour 5-6 cups of boiling water into the pot to cover the grape leaves and plate. Cover and simmer on medium heat for 30 minutes, or until most of the water is absorbed and the rice is cooked.
8. Step 8: Add the lemon juice over the grape leaves, cover again, and cook on low heat for an additional 45 minutes.
9. Step 9: Remove the pot from heat and let the grape leaves cool uncovered for 30 minutes. Transfer to a serving dish and enjoy warm.

Tips & Variations

• For a vegetarian version, replace the ground beef with cooked lentils or mushrooms and adjust seasoning accordingly.
• Serve with a side of plain yogurt or a drizzle of tahini for added creaminess.
• If grape leaves are too salty, rinse them well before soaking to reduce excess brine flavor.

Storage

Store leftover stuffed grape leaves in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water, covered, or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry grape leaves instead of jarred?

Yes, but dry grape leaves need to be soaked in hot water for about 20 minutes to soften before using. Be sure to rinse and handle gently to avoid tearing.

Is it necessary to use 7 Spice?

While 7 Spice adds an authentic and warm flavor, you can substitute it with a mix of allspice, cinnamon, and black pepper if you don’t have it on hand.

Lebanese Stuffed Grape Leaves (Warak Enab) Recipe

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★★★★★

4.9 from 147 reviews

• Author: Aiden
• Total Time: 1 hour 45 minutes
• Yield: About 60–70 stuffed grape leaves 1x

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Description

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 hearty and aromatic dish is slow-cooked to perfection with layers of potatoes and drizzled olive oil, delivering a perfect balance of savory and tangy flavors, ideal for family gatherings or special occasions.

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Ingredients

Scale 1x2x3x

For the 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

For the Grape Leaves and Cooking

• 1 jar grape leaves (about 60–70 in brine)
• 2 Yukon Gold potatoes (sliced)
• 1/4 cup lemon juice
• Salt and pepper to taste

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Instructions

1. Grape Leaves Preparation: Drain the grape vine leaves from the jar and soak them in a large bowl of water. Gently separate and wash each leaf individually. Stack the cleaned leaves on a plate and cover with a damp cloth to prevent drying until ready to use.
2. Prepare Stuffing (Hashweh): Heat a large pan over medium heat and add the olive oil. Brown the ground beef in the pan and season it with salt and 7 Spice. Once browned, add the uncooked rice and cinnamon, mixing thoroughly to combine all ingredients.
3. Stuff and Roll Grape Leaves: Lay one grape leaf flat on a cutting board. Place a heaping teaspoon of the beef and rice mixture into the center. Fold in the sides and roll tightly like a wrap. Repeat this process until all stuffing is used, placing the rolled leaves in a tray.
4. Layer and Cook: Line the bottom of a large pot with sliced potatoes and optionally tomatoes, seasoning with salt and pepper. Neatly arrange the stuffed grape leaves in rows inside the pot, alternating direction to cover the bottom evenly. Drizzle olive oil over each layer and season with salt and pepper as you go.
5. Press and Add Water: Place a small round plate on top of the grape leaves inside the pot to keep them submerged during cooking and prevent floating.
6. Initial Cooking: Pour 5 to 6 cups of boiling water into the pot, covering the plate and grape leaves. Cover the pot with a lid and cook on medium heat for 30 minutes, until most water has been absorbed and the rice is partially cooked.
7. Final Cooking with Lemon Juice: Pour the lemon juice over the grape leaves, cover the pot again, and cook on low heat for an additional 45 minutes, allowing the flavors to meld and rice to finish cooking.
8. Rest and Serve: Remove the pot from heat and let it cool uncovered for 30 minutes. Transfer the stuffed grape leaves to a serving dish and enjoy warm.

Notes

• Be sure to rinse and soak the grape leaves well to reduce brine saltiness and soften their texture.
• Short grain rice works best as it gets tender but does not become mushy during cooking.
• The 7 Spice blend typically includes cinnamon, allspice, cumin, coriander, and other aromatic spices—adjust to taste.
• The small plate placed on top helps keep the grape leaves submerged for even cooking.
• Can be served warm or at room temperature with a side of yogurt or a fresh salad.
• Leftovers can be refrigerated for up to 3 days and gently reheated before serving.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Lebanese

Keywords: Lebanese stuffed grape leaves, Warak Enab, Middle Eastern stuffed grape leaves, grape leaves recipe, stuffed vine leaves, ground beef stuffed grape leaves, traditional Lebanese dish