These vine leaves stuffed with Lebanese meat are very popular in several Mediterranean countries and are a favorite with families. They are filled with beef, rice and lemon juice.
Known as Warak Arish or Warak Enab, vine leaves stuffed with Lebanese meat are a delicious Mediterranean dish that’s also a family favorite! I grew up eating stuffed vine leaves, along with many other Syrian dishes. Yummy during the day but also super tasty as leftovers, they make for a fun dinner or snack the next day.
Ingredients
- grape leaves: Canned grape leaves are available at most grocery stores and taste a little spicy. They are great at soaking up the flavors of the ingredients around them!
- ground beef: I usually use ground beef, but you can use a ground beef or even ground turkey or lamb.
- White Rice: The meat creates a filling and chewy filling for the vine leaves.
- lemon juice: The light, sour note tastes great with the grape leaves.
How to make vine leaves stuffed with Lebanese meat
Start your Lebanese Meat Stuffed Vine Leaves by preparing the meat filling. Take your beef tenderloin and add the white rice.
Sprinkle in some salt and pepper and add some fresh lemon juice.
Use your hands to mix and mash until evenly blended.
Then take your grape leaves one at a time and cut off the stem (this part is no fun to eat). Take the meat filling and form it into a stick at the base of the leaf. Slowly roll it up and fold in the sides if you prefer.
While you can cook them without the cabbage, traditionally grape leaves are cooked in a pot with cabbage leaves and some sticks of celery just to add flavor.
Once the rolled up vine leaves have neatly filled the pot, add the rest of the lemon juice.
Then fill up with water until everything is covered.
Use a small glass plate that fits inside the pot to hold the vine leaves down and in place. Place the lid on the saucepan and set on the stove over medium-high heat until it boils. Reduce heat to low and simmer for about 15 minutes.
Serve it either hot or cold along with some cucumber laban and enjoy your vine leaves stuffed with Lebanese meat!
Frequently asked Questions:
What ethnicity are Stuffed Vine Leaves?
Many different Mediterranean countries have a dish of stuffed grape leaves. In Greece it is called dolmathes and in Turkey dolma.
Where do you buy grape leaves?
They are usually found in a Mediterranean grocery store or select large grocery stores in their ethnic section. Orlando grape leaves are usually our favorite.
Can I avoid the flesh in grape leaves?
Yes! There are a multitude of variations. You could just omit the meat and add other ingredients like ground chickpeas to give you the extra protein.
More Lebanese dishes
Have you tried this Lebanese recipe? Next time you make it, take a picture and share it with your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If you’ve never tried grape leaves, I encourage you to branch out and try this delicious Mediterranean dish!
No fork required.
Vine leaves stuffed with Lebanese meat
These vine leaves stuffed with Lebanese meat are very popular in several Mediterranean countries and are a favorite with families. They are filled with beef, rice and lemon juice.
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Servings:
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Line a large pot with celery ribs and loose cabbage leaves.
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Remove the tough stems from the grape leaves and place them on a plate.
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In a large bowl, combine ground beef, rice, juice of 1 lemon, salt and pepper.
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One vine leaf at a time, lay the leaf flat on a plate and add 1 tablespoon of the meat and rice mixture near the stem.
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Shape the meat into a long cigar and roll the vine leaves from stem to tip. You don’t have to fold the pages in, but you can if you want.
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The string rolls into the pot, alternating directions with each layer, until the pot is ¾ full or you’ve used all your leaves.
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Cover the vine leaves with a small inverted plate to keep them from moving and to weigh them down.
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Add the juice of the second lemon and cover with water until the vine leaves are covered.
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Cover the pot with a lid and bring to a boil on high. Reduce the heat to low and simmer for 15 minutes before serving with plain yogurt or cucumber laban if you like.
Portion: 6grape leavesCalories: 115kcalCarbohydrates: 2GProtein: 9GFat: 7GSaturated Fatty Acids: 2GCholesterol: 34mgSodium: 292mgPotassium: 181mgVitamin A: 30ieVitamin C: 12.7mgCalcium: 14mgIron: 1.2mg