Yabrak – Traditional Syrian Stuffed Grape Leaves Recipe

Yabrak – Traditional Syrian Stuffed Grape Leaves Recipe

Yabrak, also known as stuffed grape leaves, is a beloved staple of Levantine cuisine, especially popular in Syrian households. This dish, often referred to as Syrian Yabrak, is not only rich in nutrients but also flavorful and visually beautiful. It’s a go-to recipe for Syrian women during festive gatherings and special occasions.

Ingredients:

 

• 1 kg (about 2.2 pounds) of minced lamb

• 1 kg of medium-grain rice

• 3 tablespoons of ground black pepper

• ¼ cup of olive oil or 4 tablespoons of ghee

• ½ kg of lamb slices

• 1 kg of grape leaves

• A few slices of lamb fat (tail fat if available)

• 3 whole garlic heads

Preparing the Grape Leaves:

1. Soaking the Rice:
   Place the rice in a bowl and rinse it thoroughly under running water. Then pour in about 1.5 liters of lukewarm water, add a pinch of salt, stir well, cover the bowl, and let the rice soak for around 30 minutes.

2. Blanching the Grape Leaves:
   In another pot, bring 1.5 liters of water to a boil over medium heat. Add the grape leaves in small batches and blanch them for no more than 3 minutes while gently stirring. Remove the leaves and place them in a colander to drain completely. Let them cool down slightly before handling.

Preparing the Filling:

3. Mixing the Ingredients:
   Rinse the soaked rice once more with cold water and drain it completely. In a mixing bowl, combine the rice with the minced lamb, a generous pinch of salt, 3 tablespoons of black pepper, and your choice of either olive oil or ghee. Mix everything thoroughly until well incorporated.

Rolling the Yabrak:

4. Stuffing the Leaves:
   Take one grape leaf and place it shiny-side down (veiny side facing up). Spread a small amount of the filling in a straight line near the base of the leaf. Fold the top of the leaf over the filling, then fold the sides inward, and roll it gently without tightening too much—this gives the rice room to expand while cooking.

5. Continue Rolling:
   Repeat the process with the remaining leaves and filling, stacking the rolled grape leaves into neat bundles.

Cooking the Yabrak:

6. Layering the Pot:
   In a deep cooking pot, lay down the lamb slices to create a base. Arrange the stuffed grape leaves tightly in layers. Between the layers, insert slices of lamb fat for extra flavor. Leave a hollow space in the center and fill it with 3 whole garlic heads and a few pieces of fat.

7. Cooking:
   Place a heavy plate or lid on top of the grape leaves to keep them from unraveling during cooking. Sprinkle a teaspoon of salt over the top, then pour in water until everything is fully submerged.

8. Simmering:
   Bring the pot to a boil over high heat. Once it starts boiling, lower the heat, cover tightly, and simmer for about one hour or until fully cooked and the rice is tender.

Serving:

9. Final Touch:
   Remove the pot from the heat, drain the excess broth, and carefully transfer the grape leaves to a large serving platter. Garnish with the cooked lamb slices, lamb fat pieces, garlic heads, and lemon slices.

Serve hot, accompanied by a side of plain yogurt for the ultimate traditional experience.