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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
