Warak Enab (ورق عنب) — Lebanese Stuffed Grape Leaves with Rice and Lamb

• 60jarred grape leaves, drained (choose medium-size leaves; rinse well)
• 2000 mlwater (for blanching and simmering)
• 300 gshort-grain rice, rinsed and drained (Egyptian or Calrose-style rice works best)
• 350 gground lamb (80–85% lean)
• 150 gyellow onion, finely minced
• 30 gflat-leaf parsley, finely chopped
• 10 gfresh mint, finely chopped
• 200 gtomato, deseeded and finely diced (or very small dice to prevent tearing)
• 2 tspground allspice
• 0.5 tspground cinnamon
• 1 tspblack pepper
• 2 tspfine sea salt
• 60 mlextra-virgin olive oil (plus more for finishing if desired)
• 120 mllemon juice, freshly squeezed (about 3–4 lemons)
• 12 ggarlic, thinly sliced (about 4 cloves)
• 30 gtomato paste (optional but traditional in many homes)
• 250 gpotatoes, peeled and sliced into 8 mm rounds (acts as a protective layer and a cook’s treat)
• 1lemon slices (1 lemon, thinly sliced)

Instructions

1. 1

   Rinse the grape leaves under cool running water to remove excess brine, then drain well. Bring 1500 ml of the water to a gentle boil and blanch the leaves for 60 seconds to soften, then transfer to a colander to cool and drain.

2. 2

   Make the filling by combining the rice, ground lamb, minced onion, parsley, mint, and diced tomato in a large bowl. Add allspice, cinnamon, black pepper, and 2 tsp salt, then pour in 60 ml olive oil and mix thoroughly until evenly distributed.

3. 3

   Line the bottom of a wide, heavy pot with the potato rounds and lemon slices to protect the rolls from direct heat and add flavor. Spread them in an even layer so there are no large gaps where rolls could scorch.

4. 4

   Set up a rolling station with the cooled leaves, filling, and a tray for finished rolls. Place one leaf shiny-side down with the stem end facing you, add 1 heaping tbsp of filling (about 18 g) near the stem, fold the sides inward, and roll tightly into a small cigar.

5. 5

   Pack the rolls seam-side down in the pot in snug concentric circles, creating a tight single layer before starting a second layer. Keep the rolls compact but not crushed, because the rice needs a little room to expand as it cooks.

6. 6

   Whisk together the remaining 500 ml water, lemon juice, sliced garlic, tomato paste, 1 tsp salt, and 30 ml olive oil. Pour the mixture over the rolls; the liquid should come just to the top layer, so add up to 200 ml additional water only if needed to barely cover.

7. 7

   Place a heatproof plate upside down directly on top of the rolls to keep them from floating and unrolling during simmering. Bring the pot to a gentle boil over medium heat, then immediately reduce to low so the liquid maintains a steady, quiet simmer.

8. 8

   Simmer covered for 55 minutes, then uncover and continue simmering for 10–15 minutes to reduce excess liquid. The rolls are done when the rice is tender and the leaves are silky, and the pot should have only a small amount of glossy, lemony broth left.

9. 9

   Turn off the heat and rest the pot for 15 minutes so the rolls set and absorb flavor. Carefully remove the plate, then serve the warak enab warm or at room temperature with a spoon of the pan juices over the top.