Warak Enab Mahshi (lebanese Stuffed Grape Leaves With Lamb And Rice)

Warak Enab Mahshi, or Lebanese Stuffed Grape Leaves with Lamb and Rice, is a classic Middle Eastern dish that is bursting with flavors. These grape leaves are stuffed with a delicious mixture of lamb, rice, and aromatic spices, then cooked to perfection. This recipe is perfect for a special occasion or a family gathering.

Warak Enab Mahshi (lebanese Stuffed Grape Leaves With Lamb And Rice)

Ingredients

  • 1 jar of grape leaves, drained and rinsed
  • 1 pound ground lamb
  • 1 cup long-grain white rice
  • 1 onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup pine nuts
  • 1 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 2 cups chicken broth
  • 1/4 cup lemon juice

Instructions

  1. In a large bowl, mix the ground lamb, rice, onion, parsley, mint, pine nuts, allspice, cinnamon, nutmeg, salt, and pepper.
  2. Place a grape leaf on a flat surface, shiny side down. Trim the stem. Place a small amount of the lamb and rice mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly.
  3. Repeat with the remaining grape leaves and filling.
  4. Arrange the stuffed grape leaves in a large pot. Pour the chicken broth and lemon juice over the grape leaves.
  5. Cover the pot and cook over medium heat for 1 hour, or until the grape leaves are tender and the filling is cooked through.
  6. Remove from heat and let it cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
15g
Fat
12g

Supplies

Large pot Sharp knife Large bowl

Tools

Cooking spoon Measuring cups and spoons

Serving suggestions

Serve the Warak Enab Mahshi with a side of yogurt and a fresh salad for a complete meal.

Tips & tricks

To make the grape leaves more tender, blanch them in boiling water for a few minutes before using.

Cost

$20