Imagine unwrapping a perfectly rolled bundle of tender grape leaves, bursting with aromatic herbs, savory meat, and perfectly cooked rice - a traditional Lebanese delicacy that will transport your taste buds straight to the vibrant streets of Beirut! These delectable stuffed grape leaves, known as "Warak Enab" or "Dolma", are not just a dish, but a celebration of Mediterranean cuisine that combines centuries-old cooking techniques with bold, unforgettable flavors that will make your family and friends beg for seconds.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Lebanese
Serves: 6 servings
Ingredients
- 1 jar grape leaves
- 1 cup rice
- 1/2 cup ground lamb or beef
- 1 onion, finely chopped
- 1/4 cup pine nuts
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Drain grape leaves from jar and rinse carefully under cold water to remove excess salt. Pat dry with paper towels and set aside.
- In a large mixing bowl, combine rice, ground meat, finely chopped onion, pine nuts, chopped parsley, half of the lemon juice, salt, and pepper. Mix thoroughly until well integrated.
- Lay out grape leaves flat with the vein side facing up. Place approximately 1-2 tablespoons of filling near the stem end of each leaf.
- Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly from bottom to top, creating a compact cylindrical shape.
- Line the bottom of a large pot with any torn or extra grape leaves to prevent stuffed rolls from sticking.
- Arrange rolled grape leaves seam-side down in tight, compact layers in the pot.
- Pour remaining lemon juice and enough water to barely cover the rolled leaves. Place a heavy plate on top to keep them from unrolling during cooking.
- Simmer on low heat for approximately 45-60 minutes until rice is tender and leaves are soft.
- Remove from heat, let cool for 10 minutes, then transfer to a serving platter. Serve warm or at room temperature.
Tips
- Choose high-quality jarred grape leaves and rinse them thoroughly to remove excess salt.
- Make sure to roll the leaves tightly but not too compact, allowing rice room to expand during cooking.
- Use a mixture of ground lamb and beef for richer flavor, or keep it vegetarian with just rice and herbs.
- Line the pot with extra leaves to prevent sticking and protect the bottom layer of rolls.
- A heavy plate is crucial to keep the rolls compact and prevent them from unraveling during cooking.
- Cook on low, steady heat to ensure even cooking and tender leaves.
- Let the rolls rest for 10 minutes after cooking to allow flavors to settle and make them easier to handle.
- These grape leaves taste even better the next day, so don't hesitate to make them in advance!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
