Description
Lebanese Stuffed Grape Leaves, known as Warak Enab, are a flavorful Middle Eastern dish where grape leaves are stuffed with a savory mixture of ground beef, spices, and rice, then slowly cooked until tender. This traditional recipe layers the stuffed leaves with potatoes, seasoned with aromatic spices and drizzled with olive oil and lemon juice, resulting in a perfectly balanced, comforting dish 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 Assembly:
- 1 jar grape leaves (about 60–70 in brine)
- 2 Yukon Gold potatoes, sliced
- 1/4 cup lemon juice
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 them on a plate and cover with a damp cloth to prevent drying out while preparing the stuffing.
- Prepare Stuffing (Hashweh): Heat a large pan over medium heat and add olive oil. Cook the ground beef until browned. Season with salt and 7 Spice. Add the uncooked short grain rice and sprinkle the cinnamon. Mix thoroughly to incorporate all ingredients evenly.
- Stuff, Wrap and Roll the Grape Leaves: Lay a grape leaf flat on a cutting board. Place a heaping teaspoon of the rice and beef mixture in the center. Fold the sides over the filling and roll tightly like a wrap. Repeat this process until all the stuffing is used, then place the rolled grape leaves in a tray.
- Assemble in Pot: Line the bottom of a large pot with sliced potatoes (and optionally tomatoes). Season with salt and pepper. Neatly arrange the stuffed grape leaves in rows around the pot, alternating directions to cover the circumference completely. Drizzle olive oil and season each layer with salt and pepper.
- Weight Down the Grape Leaves: Place a small round plate on top of the arranged grape leaves inside the pot to press them down and prevent floating while cooking.
- Add Water and Cook: Pour 5-6 cups of boiling water into the pot until the grape leaves and plate are fully submerged. Cover the pot and cook over medium heat for 30 minutes until most water is absorbed and rice is partially cooked.
- Finish Cooking with Lemon Juice: Pour lemon juice evenly over the grape leaves, cover again, and reduce the heat to low. Cook gently for an additional 45 minutes to allow flavors to meld and rice to finish cooking.
- Rest and Serve: Remove the pot from heat. Let the grape leaves cool uncovered for 30 minutes to firm up and enhance flavor. Carefully transfer to a serving dish and enjoy warm.
Notes
- Using short grain rice helps achieve a tender, cohesive stuffing that holds well inside the grape leaves.
- It is important to keep the grape leaves covered with a damp cloth during preparation to prevent them from drying and tearing.
- You can substitute 7 Spice blend with a mix of ground cinnamon, allspice, cloves, black pepper, coriander, and nutmeg if unavailable.
- Adding a small plate on top presses the stuffed leaves to ensure even cooking and prevents them from unrolling.
- If you prefer vegetarian, omit beef and add sautéed mushrooms or chopped vegetables to the rice stuffing.
- The lemon juice at the end adds a bright, tangy flavor typical of Lebanese stuffed grape leaves.
- 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 grape leaves, grape leaf recipe, stuffed vine leaves, ground beef stuffed leaves, traditional Lebanese food
