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Lebanese Stuffed Grape Leaves

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Lebanese stuffed grape leaves (warak enab) are tender grape leaves rolled with a flavorful mixture of rice, herbs, tomatoes, and sometimes meat, then simmered in a lemony broth. Served warm or cold, they are a delicious staple of Middle Eastern cuisine.

Ingredients

  • 1 jar (about 16 oz) grape leaves, rinsed and drained
  • 1 cup long-grain rice, uncooked
  • 2 medium tomatoes, finely diced
  • 1 small onion, finely diced
  • 1/2 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped (or 1 tbsp dried mint)
  • 1/4 cup olive oil
  • 1/3 cup fresh lemon juice (plus more for serving)
  • Salt and pepper, to taste
  • Optional: 1/2 lb ground beef or lamb
  • Optional: 2–3 garlic cloves, sliced
  • Optional: sliced potatoes or tomatoes for layering
  • Water or vegetable/chicken broth, as needed

Instructions

  1. Soak grape leaves in warm water for 10–15 minutes if using jarred. Drain and trim stems.
  2. In a mixing bowl, combine uncooked rice, tomatoes, onion, parsley, mint, olive oil, lemon juice, salt, and pepper. Add ground meat if using.
  3. Place a grape leaf shiny side down. Add about 1 teaspoon of filling near the stem end. Fold sides over and roll tightly into a small cylinder. Repeat with remaining leaves.
  4. Line the bottom of a large pot with extra grape leaves or sliced potatoes/tomatoes.
  5. Layer the stuffed grape leaves tightly in the pot. Add garlic slices between layers if using.
  6. Pour in lemon juice and enough water or broth to cover the rolls. Place a small plate over the top to keep them submerged.
  7. Cover the pot and bring to a boil. Reduce heat and simmer for 45–60 minutes, until rice is tender and leaves are soft.
  8. Let cool slightly before serving warm, or refrigerate and serve cold. Garnish with extra lemon juice and olive oil if desired.

Notes

Use fresh grape leaves if available—blanch them before rolling.Do not cook the rice beforehand; it cooks during simmering.Roll the leaves snugly to keep them from unraveling while cooking.Serve with plain yogurt or lemon wedges for added flavor.Use pomegranate molasses in the cooking liquid for a tangy variation.

Nutrition

Find it online: https://cookibly.com/lebanese-stuffed-grape-leaves/