Stuffed Grape Leaves (Warak Enab)
Lebanese-style grape leaves stuffed with seasoned ground beef and rice, stacked over lamb chops and simmered in a tangy tomato-lemon broth until the rolls are silky and tender.
Ingredients
- 60 jarred grape leaves, rinsed, stems trimmed
- 1 lb ground beef (80/20)
- 2/3 cup short-grain white rice, rinsed
- 2 lbs bone-in lamb shoulder chops
- 2 medium ripe tomatoes, sliced
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 2 tsp kosher salt
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice
- 2 tbsp tomato paste
- 1 tsp dried mint
Instructions
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1
Make the filling: combine 1 lb ground beef (80/20), 2/3 cup rinsed short-grain white rice, 1 small finely diced yellow onion, 4 minced garlic cloves, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp black pepper, half the 2 tsp kosher salt, and 1/4 cup olive oil. Mix well with your hands.
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2
Lay a rinsed, stems trimmed jarred grape leaves flat, vein-side up, on a cutting board. Place a heaping teaspoon of filling near the stem end. Fold the sides over the filling, then roll from the stem end toward the tip into a tight cylinder (about the size of a finger). Repeat with remaining leaves and filling.
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3
Line the bottom of a heavy-bottomed pot with the 2 lbs bone-in lamb shoulder chops and season with the remaining salt. Lay the sliced 2 medium sliced ripe tomatoes over the chops.
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4
Arrange the stuffed grape leaves seam-side down in tight layers over the tomatoes. Whisk together 1/3 cup fresh lemon juice, 2 tbsp tomato paste, and 1 tsp dried mint with 2 cups of water. Pour over the rolls until the liquid almost reaches the top layer.
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5
Place a heavy plate directly on top of the rolls to keep them from unraveling. Bring to a boil over medium heat, then reduce to low, cover the pot, and simmer until the rice is fully cooked and the rolls are tender, about 55-60 minutes.
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6
Check that the lamb chops have reached an internal temperature of 145°F (63°C). Remove the plate and pot lid. Invert a large platter over the pot and flip to unmold the stuffed grape leaves. Arrange the lamb chops and tomatoes around the rolls and serve.