LEBANESE STUFFED GRAPE LEAVES WITH BEEF RIBS

Many variations of stuffed grape leaves recipes, from Iraq to Turkey, Greece, Egypt, and LEBANON where it’s called Warak Enab (Grape Vine Leaves). Some recipes containing meat, others vegetarian. Some containing tomato sauce, others cooked in a lemony broth, but this recipe is my absolute favorite.

INGREDIENTS

500g Minced Beef

500g Medium Grain Rice

3 tbsp. Vegetable Oil

500g Grape Leaves

1 cup Tomatoes, peeled & cut into small pieces

1 medium Onion, cut to small pieces

Beef Ribs, (flanken cut)

Salt, to taste

2 tsp. Allspice

3/4 cup Fresh Lemon Juice

3-4 cups Water, (enough to fill the pot)

METHOD

If you are using fresh grape leaves, you will need to boil water and dip the grape leaves for 1 to 2 minutes into the boiled water, then remove and drain.

If you are using grape leaves from jars, drain, and soak in fresh water.

Wash the rice under cold water and drain.

Preparing the stuffing, mix the rice with the minced meat, vegetable oil, tomatoes, onion, salt, and pepper.

Prepare the grape leaves for stuffing by filling and rolling with the meat mixture.

Prepare the beef ribs by coating them with salt and pepper and lining a large bottomed cooking pan with the beef ribs and carefully place the grape leaves on top in a circular manner.

Add 1/4 cup of vegetable oil, salt, and pepper to the water and pour over the grape leaves, making sure the eater reaches the top layer of the grape leaves, or add more water if the amount was not enough.

Cover the top of the grape leaves with a medium plate to prevent the stuffed leaves from floating.

Once it starts boiling, remove to low heat and cook for 1 or 1 and a half hour.

Add the freshly squeezed lemon juice in the mid-time of cooking.

Turn the heat off and let stand for 10 more minutes to rest.

Drain liquid from the cooking pan and flip the cooked leaves with the beef ribs to a large pretty platter and serve with Greek yogurt on the side.