Warak Enab (Stuffed Grape Leaves with Meat)
Warak Enab features tender grape leaves filled with a savory mixture of seasoned ground meat and rice, slow-cooked to perfection. This traditional Lebanese dish is a labor of love, resulting in a comforting and aromatic meal.
An original recipe by Forkin
- Total time
- 3 hr 10 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 540 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gjarred grape leaves, rinsed and drained
filling
- 1 cupshort grain rice, rinsed
- 400 gground beef, lean
- 100 gground lamb, lean
- 1.5 tspsalt
- 0.5 tspblack pepper
- 1 tspallspice
liquid
- 0.5 cuplemon juice, freshly squeezed
- 6 clovegarlic, minced
- 3 cupwater
base
- 4 pcsbeef ribs
- 0.5 tspsalt
- 0.25 tspblack pepper
Equipment
large bowl · measuring cups · measuring spoons · cutting board · knife · serving platter · large heavy-bottomed pot
The method
Step by step
- 1
Prepare the filling by combining the short grain rice, ground beef, ground lamb, filling salt, filling black pepper, and allspice in a large bowl.
About 10 min
Cook’s note: Mix gently to avoid overworking the meat.
- 2
Lay a grape leaf flat on a clean surface, shiny side down, with the stem end facing you.
Cook’s note: If the leaf is very large, you can tear it in half.
- 3
Place about one tablespoon of the filling mixture near the stem end of the leaf.
Cook’s note: Do not overfill, as the rice will expand during cooking.
- 4
Fold the bottom edge of the leaf over the filling, then fold in the sides.
- 5
Roll the leaf tightly from the bottom up to create a compact cylinder.
About 40 min
Cook’s note: Ensure the rolls are firm so the filling doesn't escape.
- 6
Repeat the rolling process with the remaining grape leaves and filling.
- 7
Season the beef ribs with base salt and base black pepper.
About 5 min
- 8
Arrange the seasoned beef ribs at the bottom of a large heavy-bottomed pot or Dutch oven.
Cook’s note: This helps prevent the grape leaves from scorching and adds flavor.
- 9
Tightly layer the rolled grape leaves on top of the ribs in concentric circles.
About 5 min
Cook’s note: Keep them snug to prevent unraveling during cooking.
- 10
Mix the lemon juice, minced garlic, and water in a bowl.
About 2 min
- 11
Pour the liquid mixture over the grape leaves in the pot.
Cook’s note: The liquid should just cover the top layer of grape leaves.
- 12
Place a heat-proof plate directly on top of the grape leaves to keep them submerged during cooking.
- 13
Bring the liquid to a boil over medium-high heat, then reduce the heat to low.
About 10 min
- 14
Cover the pot and simmer for 1.5 to 2 hours, or until the grape leaves are very tender and the rice is cooked through.
About 2 hr
Cook’s note: Check the liquid level periodically and add more hot water if needed to keep the leaves submerged.
- 15
Carefully remove the plate and let the pot rest for 10 minutes before serving.
About 10 min
Cook’s note: This allows the flavors to meld and makes them easier to handle.
- 16
To serve, invert the pot onto a large serving platter, allowing the ribs to fall on top of the grape leaves.
Cook’s note: Serve warm with extra lemon wedges if desired.
Per serving
Nutrition
- Calories
- 539.5kcal
- Protein
- 29g
- Carbs
- 29.5g
- Fat
- 34g
- Fibre
- 1.8g
- Sugar
- 1.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover warak enab in an airtight container in the refrigerator.
Gently reheat in a covered pot on the stovetop with a splash of water or in the microwave until warmed through.
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