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These classic Lebanese stuffed grape leaves, known as warak enab, offer a harmonious blend of tender greens, fluffy rice, and aromatic spiced meat. The dish is simmered slowly until the leaves are soft and the flavors meld perfectly. Bright lemon juice and fresh mint cut through the richness of the ground meat, creating a balanced and refreshing bite. Ideal for family dinners, potlucks, or as an elegant appetizer for gatherings, these rolls are satisfying and flavorful. They pair beautifully with yogurt or tahini sauce and make excellent leftovers, as the flavors deepen overnight.
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Rolled Stuffed Grape Leaves (Lebanese
Description
These classic Lebanese stuffed grape leaves, known as warak enab, offer a harmonious blend of tender greens, fluffy rice, and aromatic spiced meat. The dish is simmered slowly until the leaves are soft and the flavors meld perfectly. Bright lemon juice and fresh mint cut through the richness of the ground meat, creating a balanced and refreshing bite. Ideal for family dinners, potlucks, or as an elegant appetizer for gatherings, these rolls are satisfying and flavorful. They pair beautifully with yogurt or tahini sauce and make excellent leftovers, as the flavors deepen overnight.Ingredients
Directions
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If using fresh grape leaves, dip them in boiling water for 30 seconds to soften, then drain and remove tough stems.
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In a large bowl, combine ground meat, uncooked long-grain rice, minced garlic, dried mint, salt, pepper, and cinnamon. Mix thoroughly until well combined.
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Lay a grape leaf flat on a clean surface, vein-side up, with the stem end facing you.
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Place about 1 teaspoon of the meat mixture near the stem end of the leaf.
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Fold the sides of the leaf over the filling, then roll tightly forward from the stem end to enclose the stuffing.
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Repeat with remaining leaves and filling, creating a batch of tight rolls.
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Arrange the stuffed grape leaves tightly in a single layer in a large pot, seam-side down. Add more layers if necessary.
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In a separate bowl, pound or blend garlic, fresh mint, and salt to taste.
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Stir 1 cup of water and the juice of 2-3 lemons into the garlic-mint mixture.
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Pour the liquid evenly over the grape leaves in the pot. Place a heat-proof plate upside down on top of the rolls to keep them submerged and prevent unraveling.
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Cover the pot and bring to a boil over high heat.
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Reduce heat to low and simmer gently for 1 hour, adding more water if needed to keep leaves covered.
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Cook until the grape leaves are tender and can be easily pierced with a fork, but still hold their shape.
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Remove from heat and let stand for 10 minutes before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1252.0kcal
- % Daily Value *
- Total Fat 32.0g50%
- Saturated Fat 5.2g26%
- Cholesterol 0.0mg0%
- Sodium 68.0mg3%
- Total Carbohydrate 300.0g100%
- Dietary Fiber 104.0g416%
- Sugars 0.0g
- Protein 30.4g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
warak enab, stuffed grape leaves, lebanese food, middle eastern, meat rolls, rice stuffing, herb sauce, lemon mint, appetizer, main course, mediterranean, slow cooked
