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Top view of Warak Enab on a metal tray with lamb chops on top on a white marble surface
5 from 4 ratings

Stuffed Grape Leaves (Warak Enab)

Yield: 8 servings
Prep: 1 hour
Cook: 1 hour 30 minutes
Total: 2 hours 30 minutes
Author: Amina Al-Saigh
Warak Enab are stuffed grape leaves that only require a few simple ingredients. They are stuffed with a rice and beef filling and cooked in a lemony chicken broth, resulting in the most tender and flavourful rolls. Warning: they're quite addictive!
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Ingredients
 

For the Filling

  • 1 1/2 cups calrose rice, or any short or medium grain rice
  • 1 pound ground beef
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons seven spice, substitute allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cinnamon

For the Warak Enab

  • 1 jar grape leaves (454g dry weight)
  • 1 tablespoon olive oil
  • 5 lamb chops, optional
  • 1 large potato, peeled and sliced

For the Broth

  • 3/4 cup lemon juice
  • 1/2 cup olive oil
  • 3 cups chicken broth

Instructions
 

To Make the Filling and Stuff The Grape Leaves

  • Ground beef mixed with rice and spices in a glass bowl with a metal spoon on a white marble background
    In a medium sized bowl combine the rice, ground beef, salt, pepper, seven spice and cinnamon. Mix well and set aside.
  • Grape leaves piled in a metal bowl on a white marble backdrop
    Remove the grape leaves from the jar and rinse them off with cold water, several times. This ensures that all the salt from the brine is removed. Squeeze them dry and place them in a large tray or bowl.
  • Grape leaf on a metal pan
    Taking one grape leaf at a time, place the grape leaf with the smooth side down.
  • Grape leaf on a metal pan with some ground beef and rice mix in the centre
    Add 1 to 2 tablespoons of the filling mixture and place near the bottom edge of the grape leaf, in the centre, in a log shape.
  • Grape leaf on a metal pan with some ground beef and rice mix in the centre with the bottom rolled up
    Roll up the bottom of the leaf up and over the stuffing
  • Grape leaf on a metal pan with some ground beef and rice mix in the centre with the bottom rolled up and the sides tucked in
    Next, tuck in both sides.
  • Grape leaf on a metal pan with some ground beef and rice mix in the centre with the bottom rolled up and the sides tucked in and rolled into itself
    Continue rolling upwards until you reach the end.
  • Stuffed grape leaves piled on a metal tray on a white marble background
    Place on a large tray and repeat with the rest of the grape leaves and the filling.

To Make the Broth

  • Olive oil, lemon juice and water broth in a large glass measuring cup on a white marble surface
    Combine the lemon juice, olive oil and chicken stock.

To Arrange The Pot

  • Lamb chops being browned in a white skillet
    In a large saute pan over medium high heat, add the tablespoon of olive oil and sear each side of the lamb chops for a few minutes. Remove and set aside.
  • Browned lamb chops laying on top of the potato slices in a large metal pot
    You can use either an instant pot or a regular large stove-top pot. At the bottom of the pot, lay down the potato slices followed by the lamb chops.
  • Stuffed grape leaves in a large metal pot on a white marble background
    Carefully layer the rolled grape leaves on top, ensuring that you pack them in tightly to help them stay intact.
  • Stuffed grape leaves covered in a lemon and olive oil broth with a rack on top in a large pot
    Place any extra unfilled grape leaves over top and cover with a metal rack that fits in the pot, if using an instant pot. If using the stove top method, place a glass plate turned upside down over the grape leaves. Pour over the broth all over the grape leaves.
  • To cook using the stove top: place the pot over high heat for 10 minutes, until the pot has heated through. Lower the heat to medium high, cover the pot and cook for 1 hour 30 minutes. Check the grape leaves for tenderness. If they're not yet fork tender, continue cooking for another 30 minutes, adding a few cups of water if needed, to avoid the liquid completely drying up.
  • To cook using the instant pot: Pressure cook on high for 30 minutes. Release the pressure and carefully remove the metal rack. Allow it to cool for 10 minutes. If there's a lot of juices, tip the pot over a medium bowl to drain most of them.
  • Top view of Warak Enab on a metal tray with lamb chops on top on a white marble surface
    To Serve: Place a large serving tray over the top of the pot. Using oven mitts, place one hand over the base of the pot, and one hand under the tray. Carefully and swiftly flip over onto the tray. Ask someone to stand near you to help you hold the pot as you flip. Remove the pot to reveal the warak enab in the tray with the potato slices and lamb chops on top.
  • Serve hot, with any leftover juices served in a bowl alongside the grape leaves. You can also serve them with a bowl of yogurt.

Notes

  • You can cook the grape leaves using an instant pot or stove top; both instructions are in the recipe card.
  • The lamb chops are optional, feel free to skip those if you don't have them.
  • Instead of potatoes, you can also use carrots or tomatoes to line the bottom of the pot, which prevents the grape leaves from sticking.
Serving: 1g, Calories: 631kcal, Carbohydrates: 38g, Protein: 40g, Fat: 35g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 19g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 875mg, Potassium: 771mg, Fiber: 2g, Sugar: 1g, Vitamin A: 151IU, Vitamin C: 18mg, Calcium: 47mg, Iron: 4mg
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