Very popular in several Mediterranean countries and a family favorite, these Lebanese meat stuffed grape leaves are filled with beef, rice, and lemon juice.
Known as both warak arish or warak enab, Lebanese meat stuffed grape leaves are a delicious Mediterranean dish that also happens to be a loved family recipe! In Greek they are known as dolmades, and many countries have their own rendition of the dish. I grew up eating stuffed grape leaves topped with Cucumber Laban yogurt sauce alongside many other Syrian dishes.
Delicious day of, but also super tasty as leftovers, they make for a fun dinner or snack the next day. I love to serve with Lebanese Tabbouleh Salad and a little Roasted Garlic Hummus & warm pita bread on the side doesn’t hurt either.
Why You’ll Love these Lebanese Meat Stuffed Grape Leaves
- They are a classic Mediterranean dish that have been enjoyed for centuries!
- Easy to make in bulk, take some extra time to make a bunch for meal prep and easy snacking!
- They’re filling and tasty, with a unique tangy, lemony flavor.
Ingredients
- Grape leaves: You can always use fresh grape leaves if you an find some, but I always use jarred grape leaves which can be found online at most grocery stores. They taste somewhat tangy due to the brine they are stored in which I think adds to the flavor.
- Ground beef: I use ground sirloin usually, but you could also use a ground chuck or even ground turkey or lamb.
- White rice: We always use par-boiled, enriched white rice with the meat as it creates a filling and chewy stuffing for the grape leaves and cooks in just 15 minutes.
- Lemon juice: The bright, acidic tang tastes great with the grape leaves.
How to Make Lebanese Meat Stuffed Grape Leaves
Step 1. Take your ground sirloin and add the rice to start you filling.
Step 2. Sprinkle in some salt and pepper, and add your fresh lemon juice and any fresh herbs you might like.
Step 3. Use your hands to mix together until fully combined.
Step 4. Take your grape leaves one at a time and trim the stem off. Take the meat filling and form it into a log shape at the base of the leaf.
Step 5. Slowly roll up your leaf, folding in the sides if you prefer.
Step 6. Then take your pot lined with cabbage leaves and fill it with the rolled up grape leaves. Add the celery and the rest of the lemon juice. You could also add quartered onions.
Step 7. Fill the pot with water, then use a glass plate or bowl that fits within the pot to hold the grape leaves in place submerged in the liquid.
Step 8. Put a lid on the pot and cook over medium-high heat until boiling. Reduce heat to low and simmer for about 15 minutes.
Serve either hot or cold alongside some cucumber laban, and enjoy your Lebanese meat stuffed grape leaves!
Make Ahead, Storage, and Freezer Tips
One of the best things about stuffed grape leaves is how well they lend themselves to prepping ahead. You can roll the grape leaves up to a day in advance, then keep them covered in the refrigerator until you’re ready to cook. Once cooked, they’ll stay fresh in an airtight container in the fridge for up to 4 days, making them perfect for meal prep or easy lunches.
Grape leaves also freeze beautifully! Just arrange the rolled but uncooked leaves in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag. When you’re ready to enjoy them, simply thaw in the fridge overnight and cook like normal!
More Lebanese Dishes
- Spelt Tabbouleh with Jalapeño Vinaigrette
- Lebanese Hushwee
- Lazy Day Lebanese Stuffed Cabbage
- Hummus with Ground Beef
- Shish Tawook Chicken
Eat It, Like It, Share It!
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If you haven’t tried grape leaves before, I encourage you to branch out and try this delicious Mediterranean dish!
No fork required.
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Ingredients
Video
Equipment
Instructions
- Line a large pot with celery ribs and loose cabbage leaves.2 stalks celery, 5 leaves raw cabbage
- Remove the hard stems from grape leaves and place on a plate.1 jar grape leaves
- In a large bowl, combine ground meat, rice, the juice of 1 lemon, salt and pepper.1 pound ground sirloin, 1/2 cup long grain enriched white rice, 1 teaspoon salt, 2 lemons, ¼ teaspoon pepper
- One grape leaf at a time, place the leaf flat on a plate and add 1 tablespoon of meat and rice mixture near stem.
- Form meat into long cigar shape then roll the grape leave starting at the stem all the way to the top. No need to fold in sides but you can if you wish.
- Line rolls in pot, alternating direction with each layer until the pot is filled ¾ of the way or you’ve used all your leaves.
- Cover grapes leaves with a small plate turned upside down to keep them from moving and to weigh it down.
- Add the juice of the second lemon and then cover with water until grape leaves are covered.
- Cover the pot with a lid and bring to a boil on high. Reduce heat to low and simmer for 15 minutes before serving with plain yogurt or cucumber laban if you wish.
Liz’s Notes
Nutrition
Frequently Asked Questions
Many different Mediterranean countries have a dish made of stuffed grape leaves. In Greece it’s called dolmathes, and in Turkey they call it dolma.
They can usually be located in a Mediterranean grocery store or select big-box grocery stores in their ethnic section. Orlando grape leaves are usually our favorite.
Yes! There is a multitude of variations, including some that are vegetarian. You could simply exclude the meat and add in other ingredients such as ground garbanzo beans to provide you the additional protein.
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