Warak Enab bi Lahmeh — Stuffed Grape Leaves with Lamb

The Levantine version of stuffed grape leaves — filled with a hot mix of lamb, rice, and warm spices
(unlike the cold, oil-based Greek dolmades). Cooked in a lemon-broth upside down, then inverted onto
a serving platter. Lebanese and Syrian celebrations demand them.

FASTING LEVEL: Non-Fasting (lamb)

SERVINGS: 6 (about 50 rolls)
TIME: 2 hours 30 minutes

INGREDIENTS:
- 60-70 grape leaves (fresh or brined, rinsed well)
- 400 g ground lamb
- 200 g ground beef
- 200 g short-grain rice, rinsed
- 2 medium onions, finely grated
- 4 cloves garlic, minced
- 4 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon ground allspice
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground cloves
- Salt and black pepper
- 0.5 bunch fresh parsley, finely chopped
- 0.5 bunch fresh mint, finely chopped (optional)

For cooking:
- 1.5 kg lamb shoulder or shank pieces, layered on the bottom of the pot
- Juice of 3 lemons
- 3 tablespoons olive oil
- 1.5 litres water or broth
- 4 cloves garlic, whole
- 1 teaspoon salt

For serving:
- Plain yogurt
- Extra lemon wedges

METHOD:
1. Prepare leaves: if fresh, blanch 30 seconds in boiling water. If brined, rinse thoroughly and pat dry.
2. Make filling: combine both meats, rice, onions, garlic, olive oil, tomato paste, allspice, cinnamon, cloves, salt, pepper, and herbs. Mix well.
3. Roll: place a leaf shiny-side down, stem toward you. Remove the stem. Place 1 tablespoon of filling near the stem end. Fold the stem end up, fold in the sides, and roll tightly into a small cigar (about 8 cm long). Repeat with all leaves.
4. Layer the bottom of a heavy Dutch oven with the lamb pieces (this is both the stock base and the main protein — it slow-cooks with the rolls).
5. Arrange stuffed leaves seam-side down in tight concentric circles on top of the lamb. Layer the rolls as needed. Tuck whole garlic cloves between rolls.
6. Pour over lemon juice, 3 tablespoons olive oil, salt, and water or broth to just cover.
7. Place a heatproof plate upside down on top of the rolls (to keep them submerged). Cover the pot.
8. Bring to a boil, then reduce to the lowest heat. Simmer 90-105 minutes until rice is tender and leaves are soft.
9. Rest 15 minutes off heat with lid on.
10. To serve: remove the plate. Arrange a large serving platter over the pot, invert the pot onto the platter. The rolls should be beautifully arranged with the lamb pieces on top.
11. Serve with yogurt and extra lemon wedges.

NOTES:
- The layer of lamb on the bottom is classic Levantine. It serves double duty: protection against scorching and a second protein for the meal.
- Stir in one direction when checking the pot to prevent rolls from unrolling.
- Warak enab freeze beautifully. Roll uncooked, freeze flat, then bag. Cook from frozen, adding 30 minutes to the time.
- Every Antiochian household has a slightly different filling. Some add tomatoes; some use only lamb; some add fresh herbs. Make it your own.

NUTRITION (per 8 rolls with lamb, approximate):
Calories: 540 | Protein: 38 g | Carbohydrates: 28 g | Fat: 30 g | Fibre: 3 g