Lebanese Stuffed Grape Leaves (Warak Enab) are tender grape leaves filled with seasoned ground beef and rice, then simmered for 75 minutes until the filling is fully cooked. This classic Mediterranean appetizer delivers authentic flavor with approachable technique.
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Drain grape vine leaves and soak them in a large bowl of water.
Gently separate and wash the leaves individually. Stack them on a plate and set them aside. It is best to cover them with a damp cloth so they don't dry out, until you are ready to start rolling them.
Heat a large pan with olive oil, and cook ground beef until browned. Season with salt and 7 Spice.
Add uncooked rice to the ground beef, then cinnamon and mix well until everything is incorporated.
To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf, and carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves in a tray.
Line the bottom of a large pot with tomatoes and/or potatoes and season with salt and pepper. Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Drizzle each layer with olive oil and season with salt and pepper to taste.
Place small round plate on top of grape leaves in the pot to hold them down and prevent floating while they are cooking.
Add 5-6 cups of boiling water to completely cover the grape leaves and the plate, then cover the pot and cook on Medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
Add the lemon juice on top of the grape leaves, cover and cook on low heat for an additional 45 minutes.
Remove from heat and let cool uncovered for 30 minutes. Transfer to a dish and enjoy warm!
Refrigerate cooked rolls in an airtight container for up to 4 days. Reheat gently over low heat with a splash of water, covered, until warmed through.
large pot with lid · large bowl (for soaking leaves) · cutting board · small round plate (to weigh down leaves during cooking)
Fresh grape leaves work but are tougher and may need blanching first. Brined leaves are more tender and easier to handle; drain and soak them in water as the recipe directs.
7 Spice (a warm Middle Eastern blend of cinnamon, cloves, nutmeg, allspice, and other aromatics) seasons the beef filling and is essential to authentic warak enab flavor.
The plate holds the rolls down and prevents them from floating, ensuring they stay submerged and cook evenly in the water.
Yes. Stuff and roll the leaves up to 1 day ahead, refrigerate on a tray covered, then cook as directed. Cooked rolls keep refrigerated for up to 4 days; reheat gently with a splash of water over low heat.
Cook for 30 minutes until most water is absorbed and rice is tender, then add lemon juice and simmer 45 minutes more on low heat. The filling should be fully cooked through and tender when done.
