Stuffed Grape Leaves (Warak Enab)

This stuffed grape leaves recipe, commonly called Warak Enab in Arabic, is one of those classic dishes that everyone loves. The grape leaves are stuffed with a mixture of rice and ground beef, along with warm spices. They are cooked in a lemony chicken broth with lots of olive oil until tender. They can be made with or without lamb chops. Follow this tested and perfected step-by-step recipe for incredible results!

Stuffed Grape Leaves Variations

Stuffed grape leaves are cooked in a variety of ways across the middle east. But no matter how they are made, they are known to be one of the best middle eastern dishes out there! Yes – they are labour intensive – but I think they’re totally worth it.

Contrary to what it might seem like, they’re quite easy to make, albeit time consuming. So I usually prepare my work station and turn on my favourite TV show, ready to roll for at least an hour. And because they take a while to make, I always follow this recipe exactly to ensure they come out perfect. It would be quite disappointing to make a whole pot and realize your salt or lemon measurements were a bit off.

Here are some of the regional variations and different names that stuffed grape leaves go by:

• Warak Enab: this translates to “grape leaves” in Arabic and is generally used to refer to this recipe, which is the version with both beef and rice. This term is used most often in the Lebanese dialect, and this recipe in particular is based on the Lebanese one.

• Warak Dawali: this is also a common term, which also translates to “grape leaves”, most commonly used in Palestine as well as other parts of the Levant. I believe it may be used to refer to either the meat or the vegetarian version.

• Yabrak: this term is commonly used in the Syrian dialect, and its used to refer to this recipe (the meat and rice stuffing).

• Yalanji: this is also usually a Syrian term, used to refer to grape leaves stuffed with a vegetarian rice stuffing, like in this yalanji recipe. A version I dearly love as well and one you should try!

• Dolma or Dolmades: In other parts of the region, like in Iraq, we only use the term dolma to refer to stuffed grape leaves. We often use the term to refer to a popular Iraqi dolma dish that features other stuffed vegetables as well, using a meat and rice filling and a more sweet and tangy flavour profile. In countries like Greece, stuffed grape leaves are referred to as Dolmades.

Now this is just a small insight into the different names and variations, which may not apply to every family/region, as this dish is quite ancient and I’m sure has a lot more history to it. Also, if you can’t get your hands on grape leaves, I suggest you make this cabbage rolls version instead (equally delicious!!). And now onto the important part: how to make it!

A Note On Cooking Methods and Times

This recipe can be cooked either on the stove top in a regular pot, or using an instant pot or pressure cooker. Here are my notes on each cooking method:

1. Stove-top: You can use a regular large pot (non-stick preferred), and cook time will vary from at least 1 hour 30 minutes and up to 2 hours. This depends on how tender the grape leaves are. This method takes longer, and you’ll need to ensure the pot always has enough liquid to avoid burning the bottom.
2. Instant Pot/Pressure Cooker: You can layer the stuffed grape leaves in the instant pot and the cook time will be 30 minutes for ultra tender grape leaves. This method also yields a lot of juices since they don’t really evaporate, which is totally fine. The juices can be poured in a separate bowl and served with the grape leaves.

Both methods are great, so pick the one that suits you the most. I tend to use the instant pot because its quicker and less stressful since I know there’s a usually no risk of the bottom of the pot burning.

Ingredients You’ll Need For Stuffed Grape Leaves

It doesn’t take many ingredients to make this beef and rice version of stuffed grape leaves. Let’s run through them along with the substitutions.

• Rice: I use Calrose most often, but you can use any short or medium grain rice. It is preferred over long grain rice, because it helps the mixture just bind together better. But long grain rice, if it is all you have, is fine to use too.

• Ground beef: I use lean or regular ground beef. You can also use a mix of ground lamb and beef if you like.

• A Jar of Grape Leaves: The grape leaves are usually stored in a glass jar, preserved with salted water. They must be rinsed very well before using. If you’re in Canada, I love the Cedar, California Garden and the Orlando brands.

• Spices: The spices are quite simple. Lebanese seven spice is perfect, along with a bit of cinnamon, salt and pepper. If you don’t have seven spice, you can substitute it with allspice, which is easier to find.

• Olive Oil, Lemon Juice and Chicken Stock: The main flavours for the broth are plenty of great quality olive oil and freshly squeezed lemon juice, along with chicken stock.

• Optional – Lamb Chops and/or Potato: Lamb chops are incredible when seared and added to the bottom of the pot, but you can also skip them. To line the bottom, which prevents the grape leaves from sticking, I love using potato because it tastes great too. But you can also use slices of tomato or carrots.

Step By Step Method for Warak Enab

The first step is to take the grape leaves out of the jar. Do this very gently to prevent tearing any of the leaves. Then, rinse the grape leaves very well with water, multiple times (at least 4 to 5 times). This ensures that all the salt used in the brine is rinsed out. I once forgot to do this step and ended up with extremely salty grape leaves. It was horrible!

Next, combine all the stuffing ingredients in a bowl and mix them together. This includes the washed and drained rice, the ground beef, and the spices. You can use gloves to mix the stuffing if you like. Ensure you mix the rice into the meat very well to distribute it evenly.

Next, it’s time to stuff and roll. First, check your grape leaves for a small stem at the base. If its there (some brands cut it off), make sure to trim it with a knife.

The grape leaf will have one smooth side and one veiny side. Lay the smooth side down on a flat surface, then add roughly 1 tablespoon of the rice and beef filling to the bottom centre. Shape the filling into a small log.

Fold the bottom part of the grape leaf up and over the stuffing. Then, fold both of the sides over.

Next, tightly roll the grape leaf until you reach the very end. The end will naturally stick to the roll from the moisture. Now you’re done – onto rolling all the rest!

As you roll the grape leaves, place them on a tray or a cutting board, stacking them as you go.

As an optional step, if you’re using the lamb chops, sprinkle them with salt and pepper and sear them in a skillet until lightly browned. Remove them and set aside (they don’t need to be cooked).

Next, prepare the cooking liquid. Mix together the olive oil, lemon juice and chicken stock. You can use fresh chicken stock, or chicken stock cubes melted in hot water.

The last step is layering the pot. Layer as follows: a drizzle of olive oil, the potato slices, the lamb chops (if using), and then the grape laves.

Try to tightly pack in the grape leaves as you layer them, to help them stay intact. Always place the stuffed grape leaves with the seam side down.

Use a few grape leaves to place them over the pot, then use either an oven safe plate on top or a wire rack that is safe for the instant pot. This helps the grape leaves to not move while being cooked. Pour the cooking liquid all over. Close the pot.

If using the instant pot, cook on high pressure for 30 minutes. Release the pressure and let stand for 10 minutes.

If using the stove top, place the pot on medium high heat for 10 to 15 minutes until the pot warms up. Then, reduce the heat to medium and cook for 1 hour and 30 minutes, covered. Check the tenderness and liquid level. If the grape leaves are not fork tender yet, continue to cook for another 30 minutes, adding a cup or two more water if required.

Once the grape leaves are cooked, check the amount of juices in the pot. If you used a pressure cooker, you’ll have more juices that you can tip into a bowl before flipping the pot. Serve the juices alongside the grape leaves, they are so delicious!

To flip the pot, place a tray on top of the pot. Use oven mitts to swiftly flip the pot over, placing one hand on the bottom of the pot and the other on the bottom of the tray. Ask for reinforcement if you are intimidated! Another way to flip the pot is to just tip it over a tray and shake it slightly so the grape leaves can fall onto the tray.

Serving and Storage Suggestions

Serve the grape leaves with any extra juices in a bowl. It’s delicious to dunk them into the juices or spoon the juices over your plate. You can also serve them with a bowl of plain yogurt.

They’re typically served while hot, but they’re also delicious cold, right from the fridge.

To store them, place them in an airtight container and in the fridge for 3 to 4 days. Store the juices separately in an airtight container also in the fridge. To re-heat, place the grape leaves in a small sauce pan, pour the juices over them and heat on low for 10 to 15 minutes until hot.

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