Waraq Dawali bil Lahmeh
Plump grape leaves stuffed with spiced lamb and rice, tightly rolled and braised in a bright lemon broth — each one a small, perfectly formed package of concentrated flavor.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 50 leaves (1 jar) preserved grape leaves
- 400 grams lamb mince
- 200 grams short-grain rice
- 2 medium, finely diced ripe tomatoes
- 1½ teaspoons seven-spice (baharat)
- ½ teaspoon ground cinnamon
- 1½ teaspoons salt
- 3 tablespoons olive oil
- 5 tablespoons fresh lemon juice
- 500 ml water or light chicken stock
- 2 pieces, for the pot bottom lamb chops or bone
Instructions
- Rinse grape leaves in cold water and separate gently. Trim any tough stems.
- Mix lamb mince, rice, diced tomato, baharat, cinnamon, salt, and olive oil together with your hands until well combined. The mixture should be moist and cohesive.
- To roll: lay a leaf flat, vein side up, stem toward you. Place a heaped teaspoon of filling near the stem end (a narrow log shape, not a blob). Fold the stem-end flap up over the filling, fold both sides inward, then roll away from you firmly. The roll should be snug but not stretched — the rice needs room to expand.
- Line the bottom of a heavy pot with lamb chops or bones — this prevents the rolls from scorching.
- Pack the rolls seam-side down in tight concentric layers in the pot.
- Mix lemon juice with water or stock and 1 teaspoon salt. Pour over the rolls until just covered.
- Place an inverted plate on top of the rolls to keep them submerged and prevent unrolling.
- Bring to a boil, then reduce to a low simmer. Cover and cook for 50–60 minutes until rice is cooked through and the braising liquid has reduced to a concentrated lemon broth.
- Remove from heat and let rest 15 minutes before carefully inverting onto a platter or serving directly from the pot.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Waraq Dawali bil Lahmeh?
Plump grape leaves stuffed with spiced lamb and rice, tightly rolled and braised in a bright lemon broth — each one a small, perfectly formed package of concentrated flavor.
Where is Waraq Dawali bil Lahmeh from?
Waraq Dawali bil Lahmeh comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Waraq Dawali bil Lahmeh vegetarian?
No — as written, Waraq Dawali bil Lahmeh includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of seven-spice (baharat) in Waraq Dawali bil Lahmeh?
The seven-spice (baharat) called for here is part of the traditional recipe and gives Waraq Dawali bil Lahmeh its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Waraq Dawali bil Lahmeh?
In a Lebanese appetizers spread, Waraq Dawali bil Lahmeh is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Waraq Dawali bil Lahmeh ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.