Stuffed Vine Leaves (Warak Dawali) is one of Lebanon's most beloved dishes — delicate vine leaves filled with a fragrant rice and herb stuffing, slow-cooked to perfection. This authentic recipe is by Chef Tarek BouGhanam — Executive Chef and F&B Consultant with 25+ years of experience across Lebanon and the GCC.
Ingredients
Stuffing
- Egyptian Rice — 300g
- Fine chopped parsley — 100g
- Mint, chopped — 30g
- Spring onion, chopped — 30g
- Onion, chopped — 30g
- Tomato minced — 250g
- Black Pepper — 2g
- Sweet Pepper Powder — 2g
- Cinnamon Powder — 2g
- Citric Acid — 10g
Seasoning & Liquids
- Salt — 20g
- Lemon Juice — 300g
- Vegetable Oil — 150g
- Olive Oil — 200g
- Tomato Paste — 10g
- Chili Paste — 5g
Recipe Details
- Cuisine: Lebanese
- Category: Cold Appetizer
- Yield: 1kg
- Portion Size: 150g
- Difficulty: Hard
- Prep Time: 3 hours
Method
- Prepare stuffing: Mix rice, minced vegetables, tomato, herbs, spices, lemon juice, oils, tomato paste, and chili paste in a large bowl until well combined.
- Blanch vine leaves: Soak vine leaves in hot water for 2–3 minutes to soften, then drain.
- Stuff and roll: Place 1 tablespoon (20–25g) of stuffing on each leaf, fold sides inward, and roll tightly into a cylinder.
- Layer in pot: Line the bottom of a large pot with tomato slices or extra leaves, then arrange rolled vine leaves in layers.
- Add liquid: Pour a mixture of lemon juice, olive oil, and water over the rolls until just covered.
- Cook: Place a plate on top to keep rolls intact, cover the pot, and simmer gently for 90 to 120 minutes.
- Serve: Allow to cool slightly, then serve warm or chilled with yogurt or lemon wedges.
Enjoying these authentic Lebanese recipes? Visit Chef Tarek BouGhanam's website for more recipes and professional F&B consulting services.
🌐 www.cheftarekbg.org | 📞 WhatsApp: +96170837813