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Feel Good Foodie

Lebanese Stuffed Grape Leaves (Warak Enab)

Tender grape leaves rolled around spiced ground beef and rice, then simmered low and slow over potatoes with plenty of lemon. A true labor of love worth every minute of rolling.

⏱ 150 min60 grape leavesLebaneselebanesemiddle easterngrape leavesground beefrice

Ingredients

  • 2 tablespoonsolive oil · plus more for drizzling between layers
  • 1 poundground beef
  • 1/2 teaspoonsalt · plus more for seasoning layers
  • 2 teaspoons7 Spice
  • 1 1/2 cupsshort grain white rice
  • 1/4 teaspooncinnamon
  • 1 jargrape leaves in brine · about 60-70 leaves
  • 2Yukon Gold potatoes · sliced
  • 1/4 cuplemon juice
  • —black pepper · for seasoning the layers

Steps

  1. 1

    Drain the grape leaves and soak them in a large bowl of water.

  2. 2

    Gently separate and wash the leaves individually. Stack them on a plate and cover with a damp cloth so they don't dry out until you are ready to roll.

  3. 3

    Heat a large pan with the olive oil and cook the ground beef until browned. Season with the salt and 7 Spice.

  4. 4

    Add the uncooked rice to the ground beef, then the cinnamon, and mix well until everything is incorporated.

  5. 5

    Lay a grape leaf flat on a cutting board, scoop a heaping teaspoon of the rice mixture into the center, fold in the sides, and roll it up like a wrap. Repeat until all the stuffing is used, placing the rolls on a tray.

  6. 6

    Line the bottom of a large pot with the sliced potatoes and season with salt and pepper.

  7. 7

    Neatly arrange the stuffed grape leaves in rows, alternating directions to cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper.

  8. 8

    Place a small round plate on top of the grape leaves to hold them down and keep them from floating while they cook.

  9. 9

    Add 5-6 cups of boiling water to completely cover the grape leaves and the plate. Cover the pot and cook over medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.

  10. 10

    Pour the lemon juice over the grape leaves, cover, and cook on low heat for another 45 minutes.

  11. 11

    Remove from heat and let cool uncovered for 30 minutes, then transfer to a dish and serve warm.

Creator's notes

The creator makes this a few times a year for loved ones and shared it in honor of Arab American Heritage Month. A vegetarian version is a common alternative to the meat filling.

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