Lebanese Meat Stuffed Grape Leaves- The Lemon Bowl®

Extremely popular in a number of Mediterranean international locations and a household favourite, these Lebanese meat stuffed grape leaves are stuffed with beef, rice, and lemon juice.

Often known as each warak arish or warak enab, Lebanese meat stuffed grape leaves are a scrumptious Mediterranean dish that additionally occurs to be liked household recipe! I grew up consuming stuffed grape leaves alongside many different Syrian dishes. Scrumptious day of, but additionally tremendous tasty as leftovers, they make for a enjoyable dinner or snack the subsequent day.

Elements

• Grape leaves: Jarred grape leaves might be discovered at most grocery shops, and style considerably tangy. They’re nice at absorbing the flavors of the elements round them!
• Floor beef: I exploit floor sirloin normally, however you could possibly additionally use a floor chuck and even floor turkey or lamb.
• White rice: With the meat it creates a filling and chewy stuffing for the grape leaves.
• Lemon juice: The brilliant, acidic tang tastes nice with the grape leaves.

The right way to Make Lebanese Meat Stuffed Grape Leaves

Begin your Lebanese meat stuffed grape leaves by making the meat filling. Take your floor sirloin and add the white rice.

Sprinkle in some salt and pepper, and add some recent lemon juice.

Use your palms to combine and mash collectively till evenly mixed.

Then take your grape leaves separately and trim the stem off (that half isn’t enjoyable to eat). Take the meat filling and kind it in a log form on the base of the leaf. Slowly roll it up, folding within the sides in case you want.

Whilst you can prepare dinner them with out it, historically grape leaves are cooked in a pot lined with cabbage leaves and with some stalks of celery, only for some added taste.

As soon as the rolled up grape leaves are all neatly filling the pot, add the remainder of the lemon juice.

Then fill with water till it’s all coated.

Use a small, glass plate that matches inside the pot to carry the grape leaves down and in place. Put the lid on the pot, and placed on the range over medium-high warmth till boiling. Cut back warmth to low and simmer for about quarter-hour.

Serve both sizzling or chilly alongside some cucumber laban, and luxuriate in your Lebanese meat stuffed grape leaves!

Regularly Requested Questions:

Extra Lebanese Dishes

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In case you haven’t tried grape leaves earlier than, I encourage you to department out and do this scrumptious Mediterranean dish!

No fork required.