Few dishes capture the heart and soul of Middle Eastern cooking like Lebanese stuffed grape leaves with spiced lamb and rice. Known locally as warak enab, this dish is an essential part of Lebanese mezze, often served at family gatherings, festive dinners, and long Sunday lunches. Rolled by hand, each leaf becomes a tiny parcel of flavor, with fragrant rice, ground lamb, fresh herbs, and warm spices tucked inside tender grape leaves. Whether you're familiar with lebanese recipes authentic or just beginning your journey through Middle Eastern cuisine, this dish is a beautiful way to connect with centuries of tradition.
Lebanese Stuffed Grape Leaves with Spiced Lamb and Rice
Prep Time 45 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 2 hours hrs
Course Appetizer, Main Course
Cuisine Lebanese
Large Mixing Bowl to combine the filling.
Cutting board and sharp knife for chopping herbs and onion.
Saucepan or Dutch oven with a lid ideally wide and shallow to layer the grape leaves.
Tongs or slotted spoon to carefully place and remove the grape leaves.
Heavy plate or heatproof dish to weigh down the rolls during cooking.
Colander or strainer for rinsing rice and grape leaves.
For the Filling
- 1 lb ground lamb you can substitute with beef, but lamb is traditional
- 1 cup long-grain white rice rinsed and drained
- 1 medium yellow onion finely chopped
- 1/2 cup fresh parsley finely chopped
- 1/4 cup fresh mint leaves finely chopped (or 2 tsp dried mint)
- 1 1/2 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground black pepper
- 1 tsp salt
- 2 tbsp olive oil
For the Assembly
- 1 jar 16 oz grape leaves in brine (or about 60–70 fresh grape leaves, blanched)
- 3 cloves garlic sliced
- Juice of 2 large lemons
- 1/4 cup olive oil
- 1/2 tsp salt
- Water or light broth to cover
Prep the Grape Leaves
If using jarred grape leaves, remove them from the brine, separate gently, and rinse under cold water. Soak them in warm water for 15 minutes to reduce the salty brine flavor. Drain and trim any tough stems.
If using fresh grape leaf, blanch them in boiling water for about 30 seconds until softened.
Make the Filling
In a large bowl, combine ground lamb, rinsed rice, chopped onion, parsley, mint, cinnamon, allspice, black pepper, and salt. Drizzle in olive oil and mix everything thoroughly with your hands or a spoon. The mixture should feel slightly moist but not wet.
Roll the Grape Leaves
Lay a grape leaf shiny side down. Place about 1 tablespoon of filling at the bottom center. Fold the sides over the filling, then roll tightly upward like a burrito. Keep them uniform in size so they cook evenly.
Layer and Stack
Line the bottom of your pot with a few torn or less attractive grape leaves to prevent sticking. Then begin layering the stuffed grape leaves seam side down, snugly next to each other. Add sliced garlic between layers for extra flavor.
Season and Cook
Drizzle lemon juice and olive oil over the top. Sprinkle with salt and pour in just enough water or light broth to barely cover the rolls. Place a heatproof plate or dish over them to weigh them down gently.
Cover the pot with a lid. Bring to a simmer over medium heat, then reduce to low and cook for 1 hour 15 minutes. Check occasionally to ensure the liquid hasn’t evaporated too quickly—add a splash more if needed.
Rest and Serve
Let the pot sit off-heat for 15 minutes before unstacking the grape leaves. This helps them set and intensifies the flavor. Serve warm with extra lemon wedges and a side of garlicky yogurt or labneh.
Pairings
The richness of these lebanese grape leaves makes them perfect alongside other vibrant Mediterranean dishes. Here are some ideas to complete your mezze table:
- Lebanese salad recipes like tabbouleh or fattoush add bright, herbaceous notes to cut through the savory lamb and rice.
- A creamy fatteh lebanese dish — layers of toasted pita, yogurt, and chickpeas — brings contrast in both texture and temperature.
- Serve with hummus, baba ganoush (from your stash of persian eggplant recipes), or muhammara for dipping.
- Warm pita bread to scoop up the juices.
- A light mint tea or a chilled glass of arak completes the table in authentic style.
If you're preparing a larger mezze spread, this dish pairs wonderfully with kibbeh recipe lebanese style — another classic that shares many of the same flavors and ingredients.
FAQs
1. Can I use beef instead of lamb?
Yes, you can use ground beef, but lamb is traditional in lebanese stuffed grape leaves and offers a richer flavor. For a lighter take, a half-and-half blend of beef and lamb works well.
2. What type of rice is best for stuffing?
Long-grain white rice, like basmati or jasmine, works beautifully. Short-grain rice may become mushy during the long cooking process.
3. Are these grape leaves served hot or cold?
The Lebanese meat-filled version is served warm, often as a main dish. Vegetarian versions, common in greek stuffed grape leaves or traditional stuffed grape leaves and dolma, are usually served cold.
4. How do I store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet with a splash of water or microwave with a damp paper towel to maintain moisture.
5. Can I freeze stuffed grape leaves?
Yes. After cooking, let them cool completely, then freeze in a single layer. Reheat in a covered dish with a little broth or water until warmed through.
