{"id":6505,"date":"2026-10-15T17:52:28","date_gmt":"2026-10-15T22:52:28","guid":{"rendered":"https:\/\/www.madeinliban.com\/how-to-make-lebanese-stuffed-grape-leaves\/"},"modified":"2026-10-28T14:37:05","modified_gmt":"2026-10-28T19:37:05","slug":"how-to-make-lebanese-stuffed-grape-leaves","status":"publish","type":"post","link":"https:\/\/www.madeinliban.com\/es\/how-to-make-lebanese-stuffed-grape-leaves\/","title":{"rendered":"How to Make Lebanese Stuffed Grape Leaves (Warak Enab)"},"content":{"rendered":"

Warak enab is the dish Lebanese families roll together around the kitchen table: tight little cigars of grape leaves filled with rice and spiced meat, slow-cooked over lamb chops with lemon.<\/em><\/p>\n

Recipe Information<\/h2>\n\n\n\n\n\n\n\n
Prep time<\/th>\n1 hour 15 minutes<\/td>\n<\/tr>\n
Cook time<\/th>\n1 hour 30 minutes<\/td>\n<\/tr>\n
Serves<\/th>\n6<\/td>\n<\/tr>\n
Difficulty<\/th>\nInvolved<\/td>\n<\/tr>\n
Origin<\/th>\nAcross Lebanon<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Warak enab (also written waraa einab, literally grape leaves) comes in two main styles in Lebanon. Warak enab bi lahme, with rice and meat, is a hot main course cooked on a bed of lamb chops so the meat juices soak into the rolls. Warak enab bi zeit, with rice, tomato, herbs and olive oil, is served cold as part of a mezze and is a Lenten staple.<\/p>\n

Rolling is the slow part, so it is usually a family job on a Sunday morning. Leaves are picked young in late spring and early summer, and many households preserve a year’s supply in brine or the freezer. The finished pot is turned out onto a platter, with the browned chops on top.<\/p>\n

Ingredients<\/h2>\n

For the filling<\/h3>\n