Stuffed Grape Leaves – Shami Style

Stuffed grape leaves (Warak Enab) are a luxurious and traditional dish that graces Middle Eastern feasts, especially in Levantine (Shami) cuisine. Here's a detailed recipe to bring authentic flavors to your table.

⏱️ Cooking Time:

60 minutes

👨‍👩‍👧‍👦 Serves:

5 people

📝 Ingredients:

• 1 kg fresh grape leaves

• 2 tomatoes, sliced

• 1 kg lamb chops

• 4 garlic cloves, whole

• 2 cups Egyptian short-grain rice

• 500g coarsely ground beef

• 1 tbsp salt

• 1 tsp black pepper

• 1 tsp mixed spices

• 1/2 tsp ground cumin

• 1/4 cup olive oil

• 1/4 cup ghee or clarified butter

• 2 medium tomatoes, finely chopped

• 1 bunch parsley, finely chopped

• 5 cups hot water (or as needed)

• 1 tbsp tomato paste

• 1/4 cup lemon juice

• 3 garlic cloves, sliced

• Salt and pepper, to taste

👩‍🍳 Instructions:

1. Prep the Grape Leaves
   Wash the grape leaves thoroughly, trim stems, and blanch in boiling salted water for 3–5 minutes until softened. Drain, rinse with cold water, and set aside to cool.

2. Prepare the Stuffing
   In a large bowl, mix together:

   • Drained rice

   • Ground beef

   • Salt, black pepper, mixed spices, and cumin

   • Olive oil and ghee

   • Chopped tomatoes and parsley
     Mix until well combined.

3. Stuff the Grape Leaves
   Lay each grape leaf flat (rough side up). Place about 1 tsp of stuffing near the stem end. Fold the sides in, then roll tightly into a cigar shape. Repeat with remaining leaves and filling.

4. Layer the Pot
   In a large, heavy-bottomed pot, place tomato slices, whole garlic cloves, and lamb chops on the bottom (this prevents sticking and adds flavor).

5. Stack the Rolls
   Tightly layer the stuffed grape leaves on top of the meat in snug rows to keep them from unraveling during cooking.

6. Prepare the Cooking Liquid
   In a bowl, mix:

   • Hot water

   • Tomato paste

   • Sliced garlic

   • Salt, pepper

   • Half the lemon juice
     Add olive oil or ghee if desired.

7. Cook the Grape Leaves
   Pour the broth over the stuffed leaves until covered by 1–2 cm of liquid.
   Place a heavy flat plate over the top layer to keep rolls from floating.
   Bring to a boil over high heat, then reduce to very low heat, cover, and simmer for 1–2 hours, or until the rice is fully cooked and tender.

8. During Cooking

   • Add more hot water if the liquid reduces too much.

   • Add the remaining lemon juice halfway through or toward the end of cooking for extra flavor.

9. Let Rest and Serve
   Remove from heat and let rest, covered, for 15–20 minutes.
   Carefully remove the plate and invert the pot onto a large serving platter.
   Slowly lift the pot to reveal beautifully stacked grape leaves.

10. Serve Hot
    Serve warm alongside yogurt salad or tzatziki.