Making Rolled Grape Leaves (Warak Enab) the Way My Lebanese Family Has for Generations

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Today I’m making Warak Enab (Lebanese rolled grape leaves) with my mom — a recipe that’s been passed down in my family for generations. This dish connects me back to my roots, and every step of making it reminds me of my great-grandparents who came to America from Lebanon with nothing but a bag and a trunk.

Rolled grape leaves (Warak Enab) are a staple in Lebanese cuisine — tender grape leaves stuffed with a mixture of rice, beef, spices, and fresh mint, then rolled tightly and simmered until perfectly cooked. They’re a labor of love, but so worth it!

Here’s the recipe we use in my family:

Ingredients

2 bags fresh grape leaves (or jarred if fresh aren’t available)

A handful of fresh mint stalks (leaves only, chopped)

A few stalks of rhubarb (chopped)

3 lbs ground beef (or lamb for a richer flavor)

3 cups rice

3 dashes black pepper

3 dashes allspice (I go heavier than my mom for extra flavor)

1 ½ tsp salt

Instructions

Pick grape leaves, mint, and rhubarb (or prep if store-bought).

Cut stems off grape leaves, check for blemishes, and soak in water.

Remove mint leaves from stalks and chop finely.

Mix together beef, rice, spices, salt, and mint until well combined.

Place a small log of filling on each grape leaf, fold in sides, and roll tightly.

Arrange rolls seam-side down in a large pot, layering snugly.

Cover with extra grape leaves, sprinkle chopped rhubarb and salt on top, and add water to cover.

Place a plate face-down on top to weigh them down.

Bring to a boil, then simmer for 40 minutes.

Drain water and serve with tabouli, Lebanese bread, or even a little hummus.

✨ These rolls are delicious on their own, but even better when shared with family.

👉 If you make this recipe, let me know how it turns out in the comments! And don’t forget to subscribe for more cooking, crafting, and creative projects.

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Newts Etsy – Corner Creatures: https://www.etsy.com/shop/CornerCreatures

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