Lebanese Warak Enab with Lamb and Rice
A classic Lebanese dish consisting of grape leaves stuffed with a savory mixture of lamb, rice, and spices.
Preparation
Get these tasks done before you start cooking.
Preparing the Filling
- 1
Combine Ingredients
In a large bowl, combine the rice, ground lamb, chopped onion, salt, black pepper, allspice, chopped parsley, and olive oil.
- 2
Mix
Use your hands to mix until all ingredients are fully combined.
Preparing the Grape Leaves
- 1
Rinse Jarred Leaves
If using jarred grape leaves, rinse them thoroughly under cold water to remove brine.
- 2
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.
Tip: High heat
How to Make Lebanese Warak Enab with Lamb and Rice
Total time: 4 h · Yields 6 servings
- 1
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.
- 2
Layering Process
Line the bottom of a large pot with sliced tomatoes. Arrange rolled leaves snugly in layers on top of tomatoes.
- 3
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.
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