Lebanese stuffed grape leaves, also known as warak enab, are a delicious and traditional dish that has been enjoyed in Lebanon for centuries. These flavorful leaves are filled with a savory mixture of ground meat, herbs, and spices, creating a delightful culinary experience. If you’re looking to add this iconic Middle Eastern dish to your repertoire, look no further. In this article, we will provide you with a detailed Lebanese stuffed grape leaves recipe that will help you create a mouthwatering meal for your family and friends.
Warak enab are typically made with grape leaves, which are harvested from grapevines and are commonly available in Middle Eastern markets. The leaves are filled with a mixture of ground meat, often lamb or beef, combined with onions, herbs, and aromatic spices such as sumac, allspice, and mint. The stuffed leaves are then rolled, tied, and cooked until tender, often in a tomato-based sauce. The end result is a succulent, flavorful dish that is perfect for any occasion.
Here’s a step-by-step guide to making the perfect Lebanese stuffed grape leaves:
1. Ingredients:
– 1 lb (450g) of ground meat (lamb or beef)
– 1 medium onion, finely chopped
– 1 cup of grape leaves, fresh or canned
– 2 tablespoons of olive oil
– 1/4 cup of bulgur wheat
– 1 teaspoon of salt
– 1/2 teaspoon of pepper
– 1 teaspoon of sumac
– 1/2 teaspoon of allspice
– 1/2 teaspoon of ground cinnamon
– 1/2 teaspoon of ground cumin
– 1/2 teaspoon of mint leaves, finely chopped
– 1/2 teaspoon of parsley, finely chopped
– 2 cloves of garlic, minced
– 1 cup of water
– 1 can of diced tomatoes (14 oz/400g)
– Salt and pepper to taste
2. Preparation:
– Rinse the grape leaves under cold water and drain well. If using canned leaves, rinse them under hot water to remove any brine.
– In a large skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent.
– Add the ground meat to the skillet and cook until browned. Drain any excess fat.
– Stir in the bulgur wheat, salt, pepper, sumac, allspice, cinnamon, cumin, mint, parsley, and garlic. Cook for an additional 2-3 minutes until fragrant.
3. Stuffing the Grape Leaves:
– Lay a grape leaf flat on a clean surface. Place a small amount of the meat mixture in the center of the leaf.
– Roll the leaf tightly around the filling, tucking in the sides as you go. Repeat with the remaining leaves and filling.
4. Cooking the Stuffed Leaves:
– In a large pot, bring the water to a boil. Add the stuffed grape leaves in a single layer, ensuring they are not overlapping.
– Pour the diced tomatoes over the leaves, making sure they are completely submerged.
– Bring the water back to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 45 minutes to 1 hour, or until the leaves are tender.
5. Serving:
– Once the stuffed grape leaves are cooked, remove them from the pot and transfer them to a serving platter. Drizzle with a bit of olive oil and garnish with fresh mint leaves if desired.
– Serve warm with a side of pita bread or rice, and enjoy this delightful Lebanese stuffed grape leaves recipe with your loved ones.
Lebanese stuffed grape leaves are not only a delicious dish but also a symbol of the rich culinary heritage of Lebanon. By following this recipe, you can bring a taste of the Mediterranean to your table and create a memorable meal for your family and friends. Bon appétit!
