Name: Lebanese Stuffed Grape Leaves (Warak Enab) Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Lebanese
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

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Introduction

Lebanese Stuffed Grape Leaves, known as Warak Enab, are a beloved Middle Eastern delicacy filled with a flavorful mixture of ground beef, rice, and aromatic spices. These tender grape leaves are carefully wrapped and simmered to perfection, making them a delightful appetizer or main dish perfect for any occasion.

A long white plate holds two neat rows of grape leaf rolls, each dark green and glossy with a slightly crinkled texture. The rolls are tightly packed and topped with small pieces of chopped herbs and red chili flakes, adding tiny green and red specks over their shiny surface. At the top and bottom of the plate, three thin lemon slices with a bright yellow color peek out, adding a fresh look. Fresh green mint leaves with visible veins and texture are placed on both sides of the plate for decoration. All of this is set on a white marbled surface, which adds a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Drain the grape leaves from the jar and soak them in a large bowl of water. Gently separate and wash each leaf, then stack them on a plate. Cover with a damp cloth to keep them moist until ready to use.
Step 2: Heat olive oil in a large pan over medium heat. Add the ground beef and cook until browned. Season with salt and 7 Spice, then stir to combine well.
Step 3: Add the uncooked rice and cinnamon to the pan with the beef. Mix thoroughly until all ingredients are evenly incorporated. Remove from heat.

Step 4: To stuff the grape leaves, lay each leaf flat on a cutting board and place a heaping teaspoon of the filling in the center. Fold the sides over and roll tightly, similar to wrapping a burrito. Repeat for all the filling.
Step 5: Line the bottom of a large pot with the sliced potatoes and season with salt and pepper. Arrange the stuffed grape leaves snugly in rows on top, alternating directions to cover the pot’s base completely. Drizzle olive oil and sprinkle salt and pepper between layers.
Step 6: Place a small, round plate on top of the grape leaves to keep them submerged while cooking. Pour 5-6 cups of boiling water over everything until the leaves and plate are fully covered.

Step 7: Cover the pot and simmer over medium heat for 30 minutes, allowing the water to absorb and the rice to cook.
Step 8: Pour the lemon juice evenly over the grape leaves, cover again, and cook on low heat for an additional 45 minutes.
Step 9: Remove from heat and let the dish cool uncovered for 30 minutes. Transfer to a serving dish and enjoy warm.

Tips & Variations

For a vegetarian version, substitute ground beef with cooked lentils or mushrooms for a hearty, meat-free filling.
If you can’t find 7 Spice, use a blend of allspice, cinnamon, black pepper, cloves, and nutmeg as a substitute.
Adding a few tomatoes at the bottom of the pot alongside potatoes adds a subtle acidity and richness to the dish.

Use fresh grape leaves in season for brighter flavor, but be sure to blanch them briefly before stuffing.

Storage

Store leftover stuffed grape leaves in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a covered pan over low heat or microwave until heated through, adding a splash of water to keep them moist.

How to Serve

A white oval dish holds a neat stack of seven dark green grape leaf rolls filled tightly and glistening with moisture. Small flecks of red chili flakes and chopped green herbs sprinkle over the rolls, adding color and texture. At the base of the stack, there are three bright yellow lemon slices slightly overlapped, with a few green herb bits scattered on them. On the left side of the dish, fresh mint leaves add a vibrant green contrast. The dish sits on a white marbled surface that complements the clean and fresh look of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use long grain rice instead of short grain rice?

Short grain rice works best as it becomes tender and slightly sticky, helping the filling hold together. If using long grain rice, rinse well and soak before cooking to improve texture, but expect a slightly different consistency.

Do I need to rinse the grape leaves before using?

Yes, it’s important to rinse and soak the grape leaves to remove excess brine and saltiness. This also softens them, making them easier to roll without tearing.