How to Make Lebanese Stuffed Grape Leaves
How to Make Lebanese Stuffed Grape Leaves
The Lebanese stuffed grape leaves are one of the most famous and delicious dishes in the Middle East. People call it “Warak Enab” in Arabic. Most restaurants in Lebanon use rice and meat to stuff the leaves. However, people also stuff it with veggies to make the dish vegetarian. Today’s article will list the ingredients and step-by-step instructions. Read on!
Ingredients
- ¾ jar grape leaves
- About 60 to 80 leaves
- One cup of long grain rice
- One pound of ground beef
- One or two teaspoons of seven spices
- A half teaspoon of black pepper
- ¼ teaspoon of cinnamon
- Two teaspoons of salt
- One pound of lamb ribs or chops
- Two tablespoons of lemon juice
- One tablespoon of olive oil
- Six cups of water
Instructions
- Rinse the rice at least three times with cold water
- Mix the ground beef, rice, seven spices, black pepper, and salt
- Use a medium-size bowl for mixing these ingredients
- Place the grape leaves in a colander
- Use cold water for rinsing the brine
- Set aside for a few minutes to drain the water
- Place a grape leaf on a cutting board or plate
- Cut the stems using a paring knife
- Add one tablespoon of rice and beef filling for rolling
- Fold the leaf’s each side properly
- The purpose is to prevent it from opening while cooking
- Season the lamb chops with a half teaspoon of salt
- Heat one tablespoon of vegetable oil in a deep pot
- Sear the lamb chops for 3-5 minutes on a high heat
- Fill the pot with water to cover the leaves
- Add lemon juice and season with a half teaspoon of salt
- Cook on medium or high heat and reduce the heat after 60 minutes
- Remove the grape leaves and add them to the platter
- Serve warm and enjoy the deliciousness of grape leaves, and fresh aroma
