Lebanese Warak Enab with Lamb and Rice
Traditional Stuffed Grape Leaves
A classic Lebanese dish consisting of grape leaves stuffed with a savory mixture of lamb, rice, and spices.
- 3 h
- 6
- Intermediate
Ingredients
For the Filling
For the Grape Leaves
For the Assembly
For the Sauce
Preparation
Preparing the Filling
Combine Ingredients
In a large bowl, combine the rice, ground lamb, chopped onion, salt, black pepper, allspice, chopped parsley, and olive oil.
Mix
Use your hands to mix until all ingredients are fully combined.
Preparing the Grape Leaves
Rinse Jarred Leaves
If using jarred grape leaves, rinse them thoroughly under cold water to remove brine.
Blanch Fresh Leaves
Bring a pot of water to a boil, add salt, and blanch fresh grape leaves for about 2 minutes until soft. Drain and rinse with cold water.
High heat
Cooking Process
Stuffing Process
Lay a grape leaf flat, shiny side down. Place about a tablespoon of filling in the center, fold the sides over the filling, and then roll from the base to the tip.
Layering Process
Line the bottom of a large pot with sliced tomatoes. Arrange rolled leaves snugly in layers on top of tomatoes.
Simmering Process
Pour the lemon juice and broth over the stuffed leaves. Place a heatproof plate on top to keep them submerged. Cover and simmer on low heat for 1.5 to 2 hours.
Plating & Serving
Lebanese Warak Enab with Lamb and Rice
Lebanese Warak Enab with Lamb and Rice
Plating & Serving
Arrange the stuffed grape leaves in a circular pattern on a platter and drizzle with the olive oil and lemon sauce.