🍃 Stuffed Grape Leaves
Warak enab are grape leaves rolled around a filling of rice, minced beef, tomato and fresh mint, then simmered slowly with lemon juice until tender. The rolls are soft and juicy with a tangy, herby flavor. They are served warm as a main dish or as part of a mezze spread.
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
- 300 g minced beef
- 2 tomatoes, finely chopped
- 1 bunch fresh mint, chopped
- Juice of 2 lemons
- 1 tsp seven spices, salt
- 600 ml water
Method
- Blanch the grape leaves in hot water for 1–2 minutes and drain.
- Mix the rice, beef, tomato, mint, spices and salt.
- Place a leaf shiny side down, add a teaspoon of filling, fold the sides and roll tightly.
- Pack the rolls snugly in a pot, seam side down, and weigh them with a plate.
- Add the water and lemon juice, bring to a boil, then simmer covered for 60–75 minutes until the rice is tender.
How to make it lighter
- Use lean minced beef to cut the fat.
- Serve 6–8 rolls with a large salad instead of a full plate.
- Skip extra oil when cooking — the meat already provides fat.
History
Stuffed vine leaves are made across the former Ottoman lands, from the Balkans and Turkey to the Levant and Iraq, under names such as dolma, sarma and warak enab. The meat-filled version is a family favorite cooked for gatherings throughout the Levant.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Stuffed Grape Leaves and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
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 →