Lamb-Stuffed Grape Leaves

Name: Lamb-Stuffed Grape Leaves (Warac Inab bi Lahm (whar-ruck ien-neb bee lah-him))
Yield: About 5 dozen
Cuisine: Lebanese
Ingredients: ½ cup melted butter; 1 tablespoon extra-virgin olive oil; ½ cup and ½ cup cold water, divided; ½ teaspoon and ¼ teaspoon coarsely ground black pepper, divided; 1 cup converted (also called parboiled) rice; Grape leaves, which can be found at specialty markets or online packed brined in jars; or fresh, tender grape leaves off the vine.; 1 (16-ounce) jar grape leaves (Orlando brand if available); 1½ teaspoon and 1 teaspoon salt, divided; (You can substitute coarsely ground beef—top round London broil—for the lamb.); 2¾ cups boiling water; ¼ cup freshly squeezed lemon juice; 1 pound coarsely ground lamb (from the leg); ½ teaspoon and ¼ teaspoon ground cinnamon, divided; 1 teaspoon and ½ teaspoon ground allspice, divided

Warac Inab bi Lahm (whar-ruck ien-neb bee lah-him)

Preparation info

About
5 dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

Ingredients

Specialty Ingredients

Grape leaves, which can be found at specialty markets or online packed brined in jars; or fresh, tender grape leaves off the vine.

Asia
Lebanon
Starter
Mediterranean
Spicy
Gluten-free

Method

Prepare Ahead

The rolled filled grape leaves can be frozen (uncooked) for up to 2 months. Freeze on a plastic-lined tray uncovered, then store them in an airtight container. Thaw in the refrigerator and cook as directed.