Discover the rich and vibrant flavors of Lebanese cuisine with this delightful Vegetarian Grape Leaves recipe. Known as “Warak Enab” in Arabic, stuffed grape leaves are a beloved staple across the Middle East, cherished for their tangy, zesty taste and tender texture.
This vegetarian version is packed with a fragrant blend of rice, herbs, and spices, making it a wholesome and satisfying dish perfect for any occasion.
Whether you’re a seasoned cook or new to Middle Eastern cooking, this recipe walks you through every step to create perfectly rolled grape leaves that burst with flavor. Stuffed grape leaves are not only delicious but also a beautiful dish to present at family gatherings or festive celebrations.
Plus, they make an excellent make-ahead meal or appetizer that’s sure to impress.
Let’s dive into the magic of making traditional Lebanese vegetarian grape leaves at home, and bring a taste of the Mediterranean right to your kitchen!
Why You’ll Love This Recipe
There are countless reasons to fall in love with this vegetarian grape leaves recipe. First, it’s a nutritious and wholesome meal that’s naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences.
The combination of fresh herbs, tangy lemon juice, and perfectly cooked rice creates a harmonious blend of flavors that’s both comforting and refreshing.
Additionally, this dish can be served hot or cold, making it incredibly versatile. It’s ideal for picnics, lunchboxes, or as an elegant appetizer when entertaining guests.
The grape leaves themselves add a unique texture and subtle earthiness that elevates the overall taste.
If you love exploring Middle Eastern vegan recipes, this recipe will be a fantastic addition to your culinary repertoire. It’s also a great way to impress friends and family who might not be familiar with Lebanese cuisine.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Grape leaves | 1 jar (about 60 leaves) | Rinsed and drained |
| Long-grain rice | 1 cup | Rinsed and drained |
| Onion | 1 medium | Finely chopped |
| Tomato | 1 medium | Finely diced |
| Fresh parsley | 1/2 cup | Chopped |
| Fresh mint | 1/4 cup | Chopped |
| Olive oil | 1/4 cup + 2 tbsp for drizzling | Extra virgin preferred |
| Lemon juice | 1/4 cup | Freshly squeezed |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | 1/2 tsp | Freshly ground |
| Water | 1 1/2 cups | For cooking |
| Garlic cloves | 2 cloves | Minced (optional) |
Equipment
- Large mixing bowl
- Sharp knife and cutting board
- Medium saucepan with lid
- Large pot or deep skillet for cooking grape leaves
- Spoon for mixing and stuffing
- Plate or heavy lid to weigh down grape leaves during cooking
- Colander or sieve (for rinsing rice and grape leaves)
Instructions
- Prepare the grape leaves: Begin by rinsing the grape leaves thoroughly under cold water to remove excess brine. Set aside to drain on a clean towel.
- Cook the rice partially: In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 10 minutes until the rice is partially cooked but still firm. Drain any excess water and transfer rice to a large mixing bowl to cool slightly.
- Make the stuffing: Add the finely chopped onion, diced tomato, minced garlic (if using), parsley, mint, olive oil, lemon juice, salt, and pepper to the rice. Mix everything thoroughly until well combined.
- Stuff the grape leaves: Lay a grape leaf flat on a clean surface, vein side up. Place about 1 tablespoon of the stuffing near the base of the leaf. Fold the sides over the filling and roll tightly from the base to the tip, forming a small cigar shape. Repeat with remaining leaves and stuffing.
- Arrange in the pot: Line the bottom of a large pot with a few grape leaves to prevent sticking. Carefully arrange the stuffed grape leaves seam side down, packing them snugly in layers.
- Add water and cook: Drizzle 2 tablespoons of olive oil and 1/4 cup lemon juice over the stuffed leaves. Place a heatproof plate or lid on top to keep them from unraveling during cooking. Pour enough water to cover the grape leaves by about an inch.
- Simmer gently: Cover the pot and simmer on low heat for about 45-60 minutes, or until the grape leaves are tender and the rice filling is fully cooked.
- Cool and serve: Once cooked, remove from heat and let cool slightly. Serve warm or at room temperature, garnished with extra lemon wedges and fresh herbs if desired.
Tips & Variations
Tip: If you can’t find fresh grape leaves, frozen grape leaves are a great alternative. Just thaw and rinse before use.
Variation: For added texture and flavor, try mixing in some finely chopped walnuts or pine nuts into the rice stuffing.
Pro tip: Roll the leaves tightly but gently to avoid tearing. Use the stem end of the leaf as the starting point for rolling to ensure a neat wrap.
Looking to expand your plant-based Middle Eastern cooking? Check out these other flavorful recipes like Vegan Maqluba Recipe or explore the Middle Eastern Vegan Recipes collection for more inspiration.
Nutrition Facts
| Nutrient | Amount per Serving (3 stuffed leaves) |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 22 g |
| Protein | 2 g |
| Fat | 4.5 g |
| Fiber | 2 g |
| Sodium | 250 mg |
Serving Suggestions
Vegetarian grape leaves make an excellent appetizer or side dish to many Mediterranean and Middle Eastern meals. Serve them alongside creamy hummus, warm pita bread, and a fresh tabbouleh salad for a complete and satisfying spread.
They also pair wonderfully with Vegan Flour Tortilla wraps or as part of a mezze platter with olives, pickles, and baba ganoush. A drizzle of tahini sauce or a sprinkle of sumac can elevate the flavors even further.
Conclusion
Making vegetarian grape leaves at home is a rewarding culinary experience that brings the warmth and tradition of Lebanese cuisine to your table. This recipe offers a perfect balance of fresh herbs, tangy lemon, and hearty rice wrapped in tender grape leaves for a dish that’s both healthy and delicious.
With simple ingredients and straightforward steps, you can create a stunning appetizer or main course that’s sure to impress family and friends. Plus, it’s a fantastic introduction to Middle Eastern cooking, encouraging you to explore more vibrant recipes like the Vegan Slow Cooker Recipe for Easy, Delicious Meals or the Recipe Vegetarian Chopped Liver Made Easy and Delicious.
Enjoy the process, savor the flavors, and don’t hesitate to make this recipe your own with your favorite herbs and seasonings. Happy cooking!
📖 Recipe Card: Vegetarian Grape Leaves Lebanese Recipe
Description: A traditional Lebanese dish featuring grape leaves stuffed with a flavorful rice and herb mixture. Perfect as an appetizer or light meal.
Prep Time: PT30M
Cook Time: PT45M
Total Time: PT1H15M
Servings: 6 servings
Ingredients
- 1 jar (16 oz) grape leaves, rinsed and drained
- 1 cup long-grain rice, rinsed
- 1/2 cup finely chopped onion
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon allspice
- 1 1/4 cups water
- 1 tomato, sliced (optional, for layering)
Instructions
- Rinse grape leaves thoroughly and set aside.
- In a bowl, mix rice, onion, parsley, mint, salt, pepper, and allspice.
- Add half the olive oil and half the lemon juice to the mixture and stir well.
- Place a grape leaf shiny side down on a flat surface.
- Put a spoonful of the rice mixture near the stem end and fold the sides over, then roll tightly.
- Repeat with remaining leaves and filling.
- Line the bottom of a pot with some grape leaves and tomato slices.
- Arrange stuffed grape leaves seam side down in layers in the pot.
- Drizzle remaining olive oil and lemon juice over the rolls.
- Add water until it just covers the rolls, place a plate on top to keep them submerged.
- Cover pot and simmer gently for 40-45 minutes until rice is cooked.
- Let cool slightly before serving.
Nutrition: Calories: 180 kcal | Protein: 4 g | Fat: 8 g | Carbs: 24 g
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