Lebanese
Warak Enab
Lebanese grape leaves simmered gently until silky, with a lemony rice-and-meat filling wrapped tight for tender, aromatic bites.
8 servings · 90 minutes prep · 120 minutes cook
Ingredients
Main
- 1 lb ground lamb or beef
- 1 lb lamb ribs or sliced potatoes, for lining pot
- 1 jar grape leaves, 16 oz, rinsed and stems trimmed
- 1 1/2 cups short-grain rice, rinsed
- 1 large tomato, finely diced
- 1 small yellow onion, grated
- 1/2 cup parsley, finely chopped
- 1/4 cup mint, finely chopped
- 2 tsp kosher salt
- 1 tsp seven spice
- 1/2 tsp black pepper
- 1/4 tsp cinnamon
- 3 tbsp olive oil
- 1/2 cup fresh lemon juice, freshly squeezed
- 3 cups chicken stock or water
Directions
Method
- Rinse the grape leaves well, trim tough stems, and soak or blanch them if they taste very salty. Line the bottom of a Dutch oven with the lamb ribs or sliced potatoes.
- Mix the short-grain rice, ground lamb or beef, tomato, yellow onion, parsley, mint, kosher salt, seven spice, black pepper, cinnamon, and olive oil until evenly combined.
- Place about 1 teaspoon filling near the base of each grape leaf. Fold in the sides and roll snugly but not tightly so the rice has room to expand.
- Pack the rolls seam-side down in snug layers over the pot lining without crushing them. Pour in the fresh lemon juice and enough low-sodium chicken stock to barely cover.
- Set a heatproof plate directly on the rolls to weight them. Bring to a gentle simmer, cover, and cook until the rice is tender, the leaves are silky, and a center roll reaches {{temperature:160°F}}, 1 3/4-2 hours.
- Remove from the heat and rest, covered, for 30 minutes before unmolding or serving with yogurt, lemon wedges, and cucumber salad.
