Sundaland Recipes

Discover the enchanting flavors of Warak Enab Lamb, a Lebanese dish renowned for its exquisite blend of tender grape leaves and succulent minced lamb filling. This traditional delicacy tantalizes the taste buds with its intoxicating aromas, rich flavors, and juicy meat, creating a culinary experience that is sure to delight your senses. 
Warak Enab originated in the heart of Lebanon and has been an integral part of the country's vibrant culinary heritage for generations. This beloved dish showcases the creativity and richness of Lebanese cuisine, with each bite revealing the love and craftsmanship that goes into making it.

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By:Sundaland Recipes Team
Author:

Prep Time:01 Hour
Cook Time:01 Hour
Suitable:Halal
Category:Meal
Origin:Lebanon, Mideast
Serving:6 Person
Tags:Delicate, Heritage, Juicy

Nutrifacts:410 calories
  22 grams fat

Rating:4.3 

The taste of Warak Enab Lamb is a symphony of flavors, with the delicate grape leaves adding a subtle tanginess that pairs perfectly with the tender lamb. The fresh notes of parsley and mint bring a refreshing twist, while warm spices like allspice, cinnamon, and black pepper add depth and complexity. As the flavors meld together during cooking, the grape leaves impart their unique sweetness, creating a truly unforgettable culinary experience. 

Ingredients:

• 1 pound (450g) ground lamb
• 1 cup short-grain rice
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 jar of grape leaves (around 60 leaves)
• Water, for cooking

Instructions:

1. In a large bowl, combine the ground lamb, rice, parsley, mint, onion, garlic, allspice, cinnamon, black pepper, salt, lemon juice, and olive oil. Mix thoroughly until all ingredients are evenly incorporated.
2. Prepare the grape leaves by rinsing them under cold water to remove any brine or excess salt. Pat them dry gently with a kitchen towel.
3. Take one grape leaf at a time and place it on a flat surface, shiny side down, with the stem end facing you. Trim any protruding stems.
4. Place a spoonful of the lamb filling near the stem end of the grape leaf. Fold the sides of the leaf inward and roll it tightly to create a compact parcel. Repeat until all the filling and grape leaves are used.
5. Line the bottom of a large pot with a few loose grape leaves to prevent the stuffed ones from sticking. Arrange the stuffed grape leaves neatly in layers, seam side down, to avoid unraveling during cooking.
6. Once the pot is filled, pour enough water to cover the stuffed grape leaves. Place a heatproof plate on top, facing downwards, to keep the stuffed grape leaves from shifting while cooking.
7. Bring the water to a boil over medium-high heat. Then, reduce the heat to low and let it simmer for approximately 45 minutes to 1 hour, or until the rice is fully cooked and the flavors have melded together.
8. Once done, remove the pot from the heat and allow it to cool for a few minutes. Carefully transfer the stuffed grape leaves onto a serving dish.
9. Warak Enab Lamb is typically served at room temperature or slightly warm. You may garnish it with a drizzle of olive oil, a squeeze of lemon juice, or even a dollop of Greek yogurt, if desired. Serve and enjoy the flavors of Lebanon!