Stuffed Grape Leaves (Warak Enab)

Name: Stuffed Grape Leaves (Warak Enab)
Total time: 90 min
Yield: 8 servings
Ingredients: 1 jar (16 oz), brined grape leaves; 1 cup short-grain rice; 1/2 pound ground beef; 1 medium, finely diced tomato; 1/2 cup, chopped fresh parsley; 1/4 cup, chopped fresh mint; 1/4 cup lemon juice; 1/4 cup olive oil; 1 teaspoon allspice; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups beef broth

Tender vine leaves expertly rolled and filled with a savory mixture of seasoned rice, a true mezze delicacy.

Levantine⏱ 90 min✓ No common allergens

✨ High in sodium✨ Good source of protein✨ Good source of fiber

Ingredients

Grape leaves1 jar (16 oz), brined
Short-grain rice1 cup
Ground beef1/2 pound
Tomato1 medium, finely diced
Fresh parsley1/2 cup, chopped
Fresh mint1/4 cup, chopped
Lemon juice1/4 cup
Olive oil1/4 cup
Allspice1 teaspoon
Salt1 teaspoon
Black pepper1/2 teaspoon
Beef broth2 cups

Nutrition (per serving, makes 8)

Calories256.8 kcal

Protein11.5 g

Carbs26 g

Fat12.3 g

Fiber4.3 g

Sugar0.6 g

Sodium616.5 mg

Vitamin C14 mg

Iron2.1 mg

Calcium131.7 mg

Potassium245.1 mg

Estimated values.

Steps

1Rinse the brined grape leaves thoroughly and gently separate them, trimming any tough stems.
2In a large bowl, combine the rinsed rice, ground beef, diced tomato, chopped parsley, chopped mint, 1 tablespoon of lemon juice, 2 tablespoons of olive oil, allspice, salt, and black pepper.
3Lay a grape leaf flat, shiny side down, on a clean surface. Place a small amount of the filling near the stem end.
4Fold the bottom edge of the leaf over the filling, then fold in the sides, and finally roll tightly upwards to create a neat cylinder.
5Arrange a layer of sliced potato or tomato at the bottom of a large pot to prevent sticking, then tightly layer the rolled grape leaves.
6Pour the remaining lemon juice, olive oil, and beef broth over the grape leaves until just covered. Place a heatproof plate on top to keep them submerged.
7Bring to a boil, then reduce heat to low, cover, and simmer for 60-90 minutes, or until the rice is tender and the leaves are soft. Serve warm or at room temperature.