🍃 Stuffed Grape Leaves with Lamb
This richer version of warak enab rolls grape leaves around rice and minced lamb, then layers them in the pot over lamb chops with garlic and lemon. As it simmers, the chops flavor the rolls and turn tender. The pot is often flipped onto a platter and served with the meat on top.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 40 grape leaves
- 250 g short-grain rice, rinsed
- 250 g minced lamb
- 500 g lamb chops
- 6 garlic cloves
- Juice of 2 lemons
- 1 tsp seven spices, salt
- 700 ml water
Method
- Brown the lamb chops lightly in a dry pot, then arrange them in the base.
- Blanch the grape leaves and mix the rice, minced lamb, spices and salt.
- Roll a teaspoon of filling in each leaf and pack the rolls tightly over the chops, tucking in the garlic.
- Add the water and lemon juice and weigh down with a plate.
- Simmer covered for 75–90 minutes, then rest 10 minutes and invert onto a platter.
How to make it lighter
- Trim visible fat from the lamb chops before cooking.
- Fill your plate mostly with the rolls and take one small chop.
- Pair with a cucumber and tomato salad to add volume.
History
Cooking stuffed vine leaves over a bed of meat is a festive Levantine tradition found in Syria, Lebanon and Palestine, where the dish is prepared for family gatherings and holidays. It belongs to the wider family of stuffed leaves eaten across the former Ottoman lands.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →