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.
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.
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Ingredients
Here's what you need to make a Lebanese Grape Leaves Bowl:
- 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:
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.
2. While the beef cooks, use a knife and cutting board to chop the grape leaves into bite-sized pieces.
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.
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
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
Lebanese Grape Leaves Bowl
Equipment
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
Nutrition
Related
Looking for more quick and easy 30-minute recipes? Try these:
Pairing
Serve your Lebanese Grape Leaves Bowl with one of these easy salad recipes for a balanced meal:
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
Shannon
A family favorite!