Lahmeh Al Warak ( Lamb on Grape Leaves)

chefs-mate chefs-mate 0 Comments
Servings: 4 Difficulty: Intermediate
Jump To Recipe Print Recipe
Tender lamb and spiced onions nestled in soft grape leaves, a classic Middle Eastern comfort food.
Lahmeh Al Warak ( Lamb on Grape Leaves recipe image

Lahmeh Al Warak is a beloved Middle Eastern dish featuring tender cubes of lamb and aromatic onions wrapped in soft grape leaves. The meat is seasoned with warm allspice, salt, and pepper, then layered with toasted pine nuts for a delightful crunch. Baked slowly, the grape leaves become tender and absorb the savory juices of the meat. This hearty meal is perfect for family dinners or special gatherings. Serve it hot with fluffy rice or crusty bread to soak up the flavorful sauce. It’s a comforting, rustic dish that brings authentic home-style flavor to your table.

Lahmeh Al Warak ( Lamb on Grape Leaves recipe image
Print Recipe

Lahmeh Al Warak ( Lamb on Grape Leaves)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 23.5

Description

Lahmeh Al Warak is a beloved Middle Eastern dish featuring tender cubes of lamb and aromatic onions wrapped in soft grape leaves. The meat is seasoned with warm allspice, salt, and pepper, then layered with toasted pine nuts for a delightful crunch. Baked slowly, the grape leaves become tender and absorb the savory juices of the meat. This hearty meal is perfect for family dinners or special gatherings. Serve it hot with fluffy rice or crusty bread to soak up the flavorful sauce. It&# 226;ÂÂs a comforting, rustic dish that brings authentic home-style flavor to your table.

Ingredients

Directions

  1. If using fresh grape leaves, soak them in hot water for 5 minutes, then squeeze them dry. If using canned leaves, soak them overnight in cold water to remove excess salt, then squeeze dry.
  2. Preheat the oven to 350ðF (175ðC).
  3. In a large skillet, heat the oil over medium-high heat. Add the lamb cubes and sauté until browned on all sides.
  4. Add the chopped onions to the skillet and cook until softened and translucent.
  5. Season the meat and onion mixture with salt, pepper, and allspice. Stir to combine.
  6. Arrange half of the prepared grape leaves in the bottom of a low, oven-proof baking dish, overlapping them slightly to cover the surface.
  7. Spread the lamb and onion mixture evenly over the layer of grape leaves.
  8. Sprinkle the pine nuts over the meat mixture.
  9. Place the remaining grape leaves on top of the meat, covering it completely.
  10. Squeeze the lemon juice evenly over the top layer of grape leaves.
  11. Cover the baking dish with another larger dish or foil, placing a small amount of water in the covering dish if using a lid, to create steam.
  12. Bake in the preheated oven for 1 hour, or until the grape leaves are tender and the lamb is cooked through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 23.5kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.3mg1%
Total Carbohydrate 5.6g2%
Dietary Fiber 1.9g8%
Sugars 0.0g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve hot with fluffy rice or warm pita bread to soak up the flavorful juices.

For a richer flavor, you can toast the pine nuts in a dry skillet before sprinkling them over the dish.

If the dish seems dry during baking, you can add a splash of water or broth before covering and returning to the oven.

Keywords: lamb, grape leaves, lahmeh, warak, middle eastern, allspice, pine nuts, onion, lemon, baked, stuffed, lebanese, meat, leaves, dinner, comfort food, traditional, spiced, rice, side dish
Recipe Card powered by WP Delicious