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    Home » Recipes » Beef

    Lebanese Grape Leaves Bowl

    Published: Feb 6, 2023 · Modified: Sep 27, 2023 by Shannon · This post may contain affiliate links · 1 Comment

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    Jump to Recipe Print Recipe

    This Lebanese Grape Leaves Bowl has all the delicious flavors of classic stuffed Grape Leaves, but in an easy 30-minute bowl that the entire family will love.

    A Lebanese Grape Leaves Bowl with a wedge of lemon. this recipe

    Lebanese Stuffed Grape Leaves, also known as Warak Enab, is a classic Middle Eastern dish in which each individual grape leaf is hand-rolled and stuffed with a filling of seasoned Lebanese meat and rice. Making rolled grape leaves can be a lengthy and time-consuming process, so I've taken the classic ingredients and flavors and turned them into an easy and healthy meal that can be enjoyed even on the busiest of days without the tedious need to roll each individual grape leave.

    This Lebanese Grape Leaves Bowl recipe is gluten-free, grain-free, dairy-free, keto and low-carb so it's ideal to serve to guests with a variety of dietary restrictions. Even ALL 3 of my picky-ish kids love this dinner and cheer when I announce that it's on the menu for a particular evening.

    Looking for other quick, easy, healthy and flavorful family meals? Try my Filipino Picadillo, Chicken Tzatziki Bowl or Bulgogi Bowl. Need a healthy side dish to serve with this? Try this delicious Spinach and Feta.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • FAQ
    • Recipe
    • Related
    • Pairing
    • Food safety
    • Comments

    Ingredients

    Here's what you need to make a Lebanese Grape Leaves Bowl:

    Ingredients for Lebanese Grape Leaves Bowl. Ground beef, lemon juice, olive oil, minced garlic, jarred grape leaves, dried parsley, dried dill, dried oregano, salt, pepper and red pepper flakes.
    • extra virgin olive oil
    • ground beef
    • jarred grape leaves
    • lemon juice
    • minced garlic
    • salt
    • pepper
    • dried parsley
    • dried dill
    • dried oregano
    • red pepper flakes

    See recipe card for quantities.

    Instructions

    Here's how to make a Lebanese Grape Leaves Bowl:

    A pot with olive oil and raw ground beef.

    1. In a shallow pot over medium heat, add the olive oil and raw ground beef. Cooking, breaking up with a wooden spoon, until the beef is no longer pink - about 10 minutes.

    A cutting board with a pile of chopped grape leaves.

    2. While the beef cooks, use a knife and cutting board to chop the grape leaves into bite-sized pieces.

    A pot with cooked and crumbled ground beef with chopped grape leaves, minced garlic and spices added but not yet stirred.

    3. Drain off any extra liquid/fat in the pan then add the chopped grape leaves, minced garlic, dried parsley, dried dill, dried oregano, salt, pepper and red pepper flakes. Stir to combine.

    A pot of cooked and crumbled ground beef that is seasoned and has chopped grape leaves added.

    4. Continue to cook, stirring intermittently, for 5 minutes until the garlic has softened and the grape leaves are heated through. Add the lemon juice and serve immediately or keep warm until serving.

    Hint: I like to serve Lebanese Grape Leaves Bowl over cauliflower rice or long-grain rice with Roasted Sheet Pan Broccoli or a Mediterranean Chopped Salad and Tzatziki Sauce or Yogurt Dill Sauce.

    Substitutions

    Want to substitute an ingredient in your Lebanese Grape Leaves Bowl? Here's how:

    • Ground beef - use an equal amount of ground lamb, pork, chicken, turkey, or meatless crumbles in place of ground beef.
    • Dried herbs - use 1 Tablespoon of chopped fresh parsley, ½ Tablespoon of fresh dill and ½ Tablespoon of fresh oregano in place of the dried herbs.

    Variations

    Try one of these variations of a Lebanese Grape Leaves Bowl

    • Spicy - add an extra ½ teaspoon of red pepper flakes to make your bowl spicy.
    • Vegan - use an equal amount of meatless crumbles in place of ground beef.

    Equipment

    This equipment comes in handy when making a Lebanese Grape Leaves Bowl:

    • cutting board
    • knife
    • large pot or dutch oven

    Storage

    Store the leftover cooled cooked Lebanese Grape Leaves Bowl in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. (See this article for more information on freezing cooked beef and this one for more information on thawing the meat after it has been frozen.)

    Top tip

    These days you can find jarred grape leaves in a variety of traditional grocery stores. Look for them in the aisle with the ethnic foods, near the Mediterranean and Middle Eastern items such as tahini.

    FAQ

    What ethnicity eats grape leaves?

    Grape leaves are eaten in a variety of Middle Eastern and Mediterranean countries such as Greece, Turkey and Lebanon. Depending on what region they are being eaten in, stuffed grape leaves may be referred to as Warak Enab, Dolma or Dolmades.

    Recipe

    A Lebanese Grape Leaves Bowl with a wedge of lemon.

    Lebanese Grape Leaves Bowl

    Shannon
    This Lebanese Grape Leaves Bowl has all the delicious flavors of classic stuffed Grape Leaves, but in an easy 30-minute bowl that the entire family will love.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course dinner, Main Course
    Cuisine Mediterranean, Middle Eastern
    Servings 4 people
    Calories 326 kcal

    Equipment

    • 1 cutting board
    • 1 knife
    • 1 pot

    Ingredients
      

    • 1 Tablespoon olive oil
    • 1 lb ground beef
    • ½ (16 oz) jar grape leaves
    • 3 cloves garlic, minced
    • 1 teaspoon dried parsley
    • ½ teaspoon dried dill
    • ½ teaspoon dried oregano
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • ¼ teaspoon red pepper flakes
    • ⅛ cup lemon juice

    Instructions
     

    • In a shallow pot over medium heat, add the olive oil and raw ground beef. Cooking, breaking up with a wooden spoon, until the beef is no longer pink - about 10 minutes.
    • While the beef cooks, use a knife and cutting board to chop the grape leaves into bite-sized pieces.
    • Drain off any extra liquid/fat in the pan then add the chopped grape leaves, minced garlic, dried parsley, dried dill, dried oregano, salt, pepper and red pepper flakes. Stir to combine.
    • Continue to cook, stirring intermittently, for 10 minutes until the garlic has softened and the grape leaves are heated through. Add the lemon juice and serve immediately or keep warm until serving.

    Notes

    I like to serve Lebanese Grape Leaves Bowl over cauliflower rice or jasmine rice with Roasted Sheet Pan Broccoli or a Mediterranean Chopped Salad and Tzatziki Sauce or Yogurt Dill Sauce.
    These days you can find jarred grape leaves in a variety of traditional grocery stores. Look for them in the aisle with the ethnic foods, near the Mediterranean and Middle Eastern items such as tahini.

    Nutrition

    Calories: 326kcalCarbohydrates: 2gProtein: 20gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 81mgSodium: 370mgPotassium: 337mgFiber: 0.3gSugar: 0.2gVitamin A: 86IUVitamin C: 4mgCalcium: 34mgIron: 2mg
    Keyword lebanese grape leaves, stuffed grape leaves, warak enab
    Tried this recipe?Let us know how it was!

    Related

    Looking for more quick and easy 30-minute recipes? Try these:

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    Pairing

    Serve your Lebanese Grape Leaves Bowl with one of these easy salad recipes for a balanced meal:

    • A bowl of Curried Tofu Salad.
      Curried Tofu Salad
    • A bowl of Tomato and Bocconcini Salad drizzled with balsamic glaze.
      Bocconcini Tomato Salad
    • A bowl of Watermelon Basil Salad.
      Watermelon Basil Salad
    • A House Salad with a jar of Red Wine Vinaigrette.
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    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended

    More Easy Beef Recipes

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    • A sheet pan with cooked Philly Cheesesteaks.
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    • A bowl of Filipino Picadillo with cauliflower rice and spiced meat topped with chopped olives and cilantro.
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Shannon

      May 30, 2023 at 5:16 pm

      5 stars
      A family favorite!

      Reply

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    Hi, I'm Shannon! I’m a work-at-home wife and mom to 3 active boys. Our family recently relocated to Columbus, Ohio and are making our home in the Midwest. Since a young age, I’ve had a deep love for food, with many of my favorite memories revolving around sharing a meal with special people.

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    A Lebanese Grape Leaves Bowl with a wedge of lemon.