Lebanese Stuffed Grape Leaves
Submitted by carolhay
Lebanese stuffed grape leaves filled with spiced lamb and rice seasoned with allspice and cinnamon, rolled tight and simmered over lemon slices. A traditional Middle Eastern appetizer.
YIELD
4 servingsPREP
40 minCOOK
35 minREADY
80 minThese Lebanese stuffed grape leaves (warak enab) are filled with raw rice, ground lamb, butter, and a warm spice blend of allspice, cinnamon, black pepper, and salt. Each leaf gets rolled into a tight little package and simmered over lemon slices until the rice cooks through and the lamb is tender.
The rice goes in raw and cooks inside the grape leaf during simmering. This means the filling expands as it absorbs water, which is why you don’t overstuff. A teaspoon of filling per leaf is the right amount. More than that and the rolls burst open.
Weighting the grape leaves with a heavy inverted dish while they simmer keeps them from unrolling and floating apart. This step is traditional for a reason.
Chef Tips
- Rinse the rice three times in cold water to remove excess starch. Starchy rice makes the filling gummy.
- Blanch the grape leaves in boiling water just to soften them. Overblanched leaves tear when you try to roll.
- Roll tightly from the stem end, folding the sides in halfway. Loose rolls fall apart during cooking.
- Line the bottom of the pan with extra leaves and lemon slices. This prevents the bottom layer from sticking and scorching.
Variations
- Use ground beef instead of lamb for a milder flavor.
- Add a tablespoon of tomato paste to the filling for a tangier, redder result.
- Serve with plain yogurt or a tahini-lemon sauce for dipping.
Ingredients
Directions
Put the rice in a colander and rinse 3 times with cold water.
Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well.
Add butter and lamb to rice and mix well.
Place grape leaves in a large bowl and cover with boiling water to soften.
Remove and drain in colander.
Cool.
To stuff leaves, place a teaspoon of the rice and meat mixture on each leaf.
Beginning at the stem end, roll the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip.
Repeat with remaining leaves and filling.
Cover the bottom of a large pan with a few of the grape leaves and the lemon slices.
In neat rows, arrange the stuffed grape leaves on top of the lemon slices.
Invert a heavy dish on top of the grape leaves, so the bottom of the dish is pressing down on them.
Add water to the pan, bring to a boil, reduce heat and simmer on low for about 35 minutes, or until stuffed grape leaves are tender.
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