🇱🇧 Lebanon recipe
Warak Enab (Stuffed Grape Leaves)
A labor of love found at every Lebanese gathering, warak enab are tender grape leaves carefully rolled around a fragrant filling of rice, minced lamb, tomatoes, and warming spices, then arranged snugly in a pot and slow-cooked with lemon juice until the leaves are silky and the filling is perfectly tender.
Prep1 hr
Cook1 hr 15 mins
Serves8
Difficultyhard
Ingredients
- 1 jar (about 400g drained weight) preserved grape leaves, or 60 fresh grape leaves
- 300g short-grain rice (Egyptian or Calrose), rinsed
- 250g minced lamb
- 2 medium ripe tomatoes, finely diced
- 1 medium onion, finely diced
- 30g fresh flat-leaf parsley, finely chopped
- 15g fresh mint, finely chopped
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 80ml fresh lemon juice (about 3 lemons)
- 2 tablespoons extra virgin olive oil
- 500ml warm water or light lamb broth
- 2 medium potatoes, sliced into 1cm rounds (to line the pot)
Method
11 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 175
- Protein
- 6.2 g
- Carbs
- 8.6 g
- Fat
- 13.2 g
