Levantine Yabraq (stuffed vine leaves)

Name: Levantine Yabraq (stuffed vine leaves)
Total time: 150 min
Yield: 6
Cuisine: Arab
Ingredients: For the filling:; 50 brined grape leaves (about 350 g) or 50 fresh leaves; ¾ cup (150 g) medium-grain rice, rinsed; 250 g ground lamb; 1 tomato, finely chopped, and ½ cup chopped parsley; 1 tsp seven-spice blend, ½ tsp black pepper and 1 tsp salt; 2 tbsp olive oil; For cooking:; 400 g lamb ribs or neck pieces; 2 potatoes, cut into thick slices; 1 head of garlic, cloves peeled but whole; ⅓ cup lemon juice (about 2 lemons); 2 tbsp pomegranate molasses and 1 tsp dried mint; 1 tsp salt and 2½ cups hot water

Recipe No.: A-27

Arab150 minServes 6

Yabraq is the common name in Syria and the Levant for stuffed grape-leaf rolls; the word most likely derives from the Turkish 'yaprak', meaning leaf. Levantine yabraq is rolled thin and cooked with sour flavours (lemon and pomegranate molasses), garlic and mint, and belongs to the wide dolma family found across the former Ottoman world.

Ingredients for Levantine Yabraq

For the filling
50brined grape leaves (about 350 g) or 50 fresh leaves
¾ cup(150 g) medium-grain rice, rinsed
250 gground lamb
1tomato, finely chopped, and ½ cup chopped parsley
1 tspseven-spice blend, ½ tsp black pepper and 1 tsp salt
2 tbspolive oil
For cooking
400 glamb ribs or neck pieces
2potatoes, cut into thick slices
1head of garlic, cloves peeled but whole
⅓ cuplemon juice (about 2 lemons)
2 tbsppomegranate molasses and 1 tsp dried mint
1 tspsalt and 2½ cups hot water

Method

If the leaves are brined, blanch in boiling water for 3 minutes and drain, then trim the stems. Fresh leaves need only a minute in hot water.
Mix the rice, lamb, tomato, parsley, spices, pepper, salt and olive oil for the filling.
Lay a leaf rough side up, put a teaspoon of filling near the stem end, fold in the sides and roll up tightly into a thin finger (about 5 cm).
Line the bottom of a pot with the ribs, potato slices and any torn leaves, then pack the rolls tightly in layers with the garlic on top.
Mix the lemon juice, pomegranate molasses, mint and salt into the hot water, pour over the rolls and set an inverted plate on top.
Bring to a boil, then cover and cook over low heat for 60 to 75 minutes until the rice and leaves are cooked. Rest 10 minutes before serving, then invert onto a platter or serve with its broth.

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