Middle Eastern · Dinner
Spiced Lamb Stuffed Grape Leaves
Lamb Mahshi Warak Enab
Levantine vine leaves stuffed with spiced lamb, rice, and tomato, simmered in a lemon-garlic broth, served with garlic-yogurt sauce and warm pita.
$$
30 minsPrep
30 minsCook
60 minsTotal
HardLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
7gSugar
4gFiber
780mgSodium
72mgChol
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Instructions
1
Prep
Rinse vine leaves and pat dry. Combine lamb mince, rinsed rice, tomato, onions, garlic, seven-spice, cinnamon, allspice, Aleppo pepper, tomato paste, lemon juice, 2 tbsp olive oil, and salt in a bowl. Mix firmly 60 seconds until evenly bound. Lay each vine leaf shiny-side down, remove stem, place 1 generous teaspoon filling near stem end, fold sides in, roll tightly toward tip. Repeat with all 40 leaves.
2
Build
Lay crushed garlic cloves across the base of a 24cm heavy saucepan, drizzle with 2 tsp olive oil. Pack rolled vine leaves seam-side down in concentric circles, layering 2 to 3 levels with rolls touching tightly to hold shape.
3
Simmer
Whisk lemon juice, hot water, and salt in a jug, pour evenly over rolls until just submerged. Place an inverted small heatproof plate directly on top to weigh them down. Cover, bring to gentle simmer over medium-low, cook on lowest heat 28–30 minutes until rice is tender and leaves are deep olive-green.
4
Finish
While rolls cook, whisk yogurt, grated garlic, lemon juice, and salt to taste in a small bowl. Warm pita in a dry pan over medium 30 seconds per side, rest covered off heat 5 minutes.
5
Plate
Lift off the weight plate and arrange warak enab on a serving plate with a slotted spoon. Drizzle 3–4 tbsp cooking liquid over, scatter parsley, serve yogurt sauce, warmed pita, and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40 vine leaves, jarred or fresh
- 400g (14.1 oz) lamb mince
- 120g (4.2 oz) basmati rice
- 200g (7.1 oz) ripe tomato
- 2 small yellow onions
- 12 garlic cloves
- 2 tsp seven-spice mix
- 1 tsp ground cinnamon
- 0.5 tsp ground allspice
- 0.5 tsp Aleppo pepper
- 20g (0.7 oz) tomato paste
- 30ml (2 tbsp) lemon juice
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 tsp fine sea salt
- 700ml (3 cup) hot water
- 120g (4.2 oz) full-fat plain yogurt
- 2 small pita breads
- 20g (small handful) flat-leaf parsley
- 2 lemon wedges