Waraq Aleanab (ورق العنب) Stuffed Grape Leaves with Lamb Chops
This classic Middle Eastern dish—Waraq Aleanab (ورق العنب)—features tender grape leaves stuffed with seasoned rice and ground meat, layered over lamb chops and slow-cooked to perfection. It's a beloved dish often served at gatherings, holidays, and traditional feasts.
Ingredients
- 1 kg green grape leaves blanched and drained
- 2 cups Egyptian rice washed and soaked
- 200 g ground meat
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 tsp stuffed grape leaves spice mix baharat
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp ghee
- 6 pieces lamb chops lamb ribs or cutlets
- ¼ cup lemon juice
Instructions
- Prepare the Filling:
- In a large bowl, mix together the rice, ground meat, chopped onion, garlic, olive oil, ghee, salt, black pepper, baharat spice, and half the lemon juice until well combined.
- Stuff the Grape Leaves:
- Place a small spoonful of the filling onto each grape leaf, roll tightly into small cylinders, and fold in the sides to secure.
- Prepare the Pot:
- In a large pot, drizzle a bit of olive oil and layer the lamb chops at the bottom. Season the meat with a pinch of salt and pepper.
- Layer the Stuffed Leaves:
- Tightly stack the stuffed grape leaves over the lamb in neat layers.
- Add Liquid:
- Pour enough water to cover the grape leaves. Use a heatproof plate or lid to weigh them down so they don’t open while cooking.
- Cook:
- Bring to a boil, then reduce the heat and simmer for about 2 hours, or until the leaves and rice are tender. Add more water if needed during cooking.
- Finish with Lemon Juice:
- Once done, pour the remaining lemon juice on top and let it absorb for a few minutes.
- Serve:
- Carefully flip the pot onto a large serving platter so the lamb is on top. Serve hot with yogurt or cucumber salad.
Notes
- You can substitute lamb chops with beef or omit for a vegetarian version.
- Blanch fresh grape leaves in boiling water for 2–3 minutes to soften before use.
- For added flavor, use lamb broth instead of water for cooking.
- Make ahead and refrigerate; reheats beautifully the next day.