warak enab (Lebanese grape leaves), with beef or lamb

warak enab in a pot

5 from 2 reviews


  • About 125150 grape leaves, jarred or vacuum sealed (about 600g after draining)
  • ½ tsp neutral oil
  • 7 to 10 small lamb* chops (450-650g)
  • Salt to taste
  • 2 pounds ground lamb* (905g)
  • 1 1/2 cups uncooked medium grain rice, rinsed (300g)
  • 2 teaspoons Lebanese baharat (3g)
  • 6 tablespoons extra virgin olive oil (80g), divided in half
  • 2 cups stock or water (480g)
  • 2/3 cup lemon juice (160g)



* To make this recipe with beef instead of lamb, use ground beef for the filling instead of ground lamb, and use potato slices or scraps of beef in place of the lamb chops.

** How to roll grape leaves: