Stuffed Grape Leaves Lebanese
Immerse yourself in the vibrant flavors of the Mediterranean with this traditional Lebanese stuffed grape leaves recipe. Known as "Warak Enab," these tender grape leaves are lovingly filled with a fragrant mixture of short-grain rice, fresh herbs like parsley and mint, and a hint of warm spices such as allspice and cinnamon. Optionally, ground beef or lamb adds a heartier twist to this classic dish. Simmered in a tangy tomato-lemon broth, these bite-sized rolls are beautifully moist and bursting with flavor. Perfect as an appetizer, side dish, or light main course, this recipe pairs wonderfully with extra lemon wedges for a refreshing finish. Authentic, aromatic, and utterly irresistible, these stuffed grape leaves are a must-Try Lebanese culinary delight.
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Recipe Information
Ingredients
- 50 pieces Fresh grape leaves (or jarred, rinsed and drained)
- 1.5 cups Short-grain rice
- 0.5 pounds Ground beef or lamb (optional)
- 1 large Yellow onion, finely chopped
- 1 medium Tomato, finely diced
- 1 cup Fresh parsley, finely chopped
- 0.25 cup Fresh mint, finely chopped
- 3 tablespoons Olive oil
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 pieces Garlic cloves, finely minced
- 2 tablespoons Tomato paste
- 0.5 cups Lemon juice
- 3 cups Water or chicken broth
Instructions
If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until they soften. Drain and set aside. If using jarred grape leaves, rinse thoroughly to remove any brine.
In a large mixing bowl, combine the rice, ground beef or lamb (if using), onion, tomato, parsley, mint, olive oil, ground allspice, ground cinnamon, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
To stuff the grape leaves, place one leaf shiny side down on a clean surface. Place about 1-2 teaspoons of the rice mixture near the stem end (adjust depending on leaf size). Fold the sides of the leaf over the filling, then roll it tightly from the bottom to form a small cylinder. Repeat with the remaining leaves and filling.
Line the bottom of a large, heavy pot with a few extra grape leaves to prevent sticking. Arrange the stuffed grape leaves in tight, circular layers in the pot, seam side down.
In a separate bowl, mix the tomato paste, lemon juice, garlic, and water or chicken broth. Pour this mixture over the grape leaves, ensuring they are fully submerged. Place a heatproof dish or plate on top to weigh them down and prevent unrolling during cooking.
Bring the pot to a simmer over medium-high heat, then reduce the heat to low, cover, and cook for 1.5 hours, or until the grape leaves are tender and the filling is cooked through. Add more water or broth if necessary during cooking.
Remove from heat and allow to cool slightly. Carefully transfer the stuffed grape leaves to a serving platter and drizzle with some of the cooking liquid.
Serve warm or at room temperature with additional lemon wedges on the side.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 5119 mg | 223% | |
| Total Carbohydrate | 236.2 g | 86% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 23.4 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2669 mg | 205% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 5566 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
