Lebanese Warak Enab with Lamb and Rice

Name: Lebanese Warak Enab with Lamb and Rice
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 cup long-grain rice; 1 lb ground lamb; 1 onion; 1 tsp salt; 1 tsp ground black pepper; 1 tsp allspice; 1/2 cup fresh parsley; 2 tbsp olive oil; 1 jar or 1 lb fresh grape leaves; Water; 1 tbsp salt; 3 tomatoes; 1 lemon; 3 cups beef or lamb broth; 1/4 cup olive oil; 1/4 cup fresh lemon juice; Salt and pepper

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

1 cup long-grain rice

rinsed and drained

1 lb ground lamb

1 onion

finely chopped

1 tsp salt

1 tsp ground black pepper

1 tsp allspice

1/2 cup fresh parsley

finely chopped

2 tbsp olive oil

For the Grape Leaves

1 jar or 1 lb fresh grape leaves

about 60 leaves

Water

for boiling

1 tbsp salt

For the Assembly

3 tomatoes

thickly sliced

1 lemon

juiced

3 cups beef or lamb broth

For the Sauce

1/4 cup olive oil

1/4 cup fresh lemon juice

Salt and pepper

to taste

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.

Low heat

Plating & Serving