Lebanese Stuffed Grape Leaves
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These Lebanese Stuffed Grape Leaves are filled with a mixture of ground beef, fresh tomato and rice, then rolled and cooked to perfection. A classic Lebanese dish that’s comfort food at its finest!
I love to prepare stuffed veggies such as stuffed cabbage rolls, stuffed zucchini and these fabulously delicious Lebanese stuffed grape leaves. Everyone will be asking for seconds when these stuffed grape leaves are on the dinner table!
What are Lebanese Stuffed Grape Leaves- Warak Enab?
Lebanese Stuffed Grape leaves, also known as Warak Enab in Arabic are grape vine leaves stuffed with a spiced beef and rice mixture. Every culture cooks stuffed grape leaves differently as it is also a very popular dish in Turkey- called Dolma and Greece- called Dolmades. I’ve tried so many different grape leaves recipes, and have yet to meet a recipe that I didn’t love, but this is the recipe I grew up with and love most.
What you Need to Make Lebanese Stuffed Grape Leaves:
Grape Leaves: I Like to use fresh grape leaves, but when not in season, I use jarred grape leave. Orlando brand is my favorite, can be found at Middle Eastern Stores.
Fresh tomatoes: Blended on the food processor.
Short grain rice: Soaked and drained.
Lean ground beef : I like more lean beef, but either will work.
Spices: All spice, black pepper and cinnamon.
How to Make Lebanese Stuffed Grape Leaves:
Start by making the stuffing:
In a large mixing bowl, thoroughly mix the stuffing ingredients of rice, ground beef, butter, fresh blended tomatoes, spices and salt until fully combined (I do this by hand). Set aside.
Prepare the grape leaves for stuffing:
- Soak and rinse the jarred grape leaves with fresh water to get rid of any preservatives.
- Spread out your grape leaves on tray with rough side facing upwards, remove their small stems and get ready to roll!
Roll and cook the grape leaves:
- Line the bottom of a large pot with potatoes and season with salt and a drizzle of olive oil.
- Work with one grape leaf at a time, by scooping out one heaping tablespoon of the mixture to the center of the grape leaf; leaving 1 cm gap on each side.
- Fold both short edges first, 1/3rd of the way.
- Then roll the long edge from the top through the end of the leaf. A good grape leaf roll needs to be tight so that it doesn’t break apart during cooking.
- Place each rolled grape leaf in the bottom of the prepared pot, over the potatoes and arrange tightly side by side. Repeat the rolling process for the rest of the mixture and place in the pot, you will form a few layers of stuffed grape leaves in the pot.
- Add about 5 cups of warm water, just enough to cover the grape leaves, then cover the pot and cook over medium high heat. Bring mixture to a boil.
- Reduce heat to medium and simmer for about 25-30 minutes, until most of the water is absorbed and the rice is cooked.
- Serve with yogurt and enjoy!
Can you Make Lebanese Stuffed Grape Leaves Vegetarian?
YES! Vegetarian stuffed grape leaves is another favorite Lebanese dish, the stuffing is made with parsley, mint, onion, tomato and rice. You can find the full recipe here.
More Lebanese Recipes:
If you’ve tried this healthy Lebanese Stuffed Grape Leaves recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below!