👨‍🍳 조리법

1. 1

   Prepare the grape leaves: Remove leaves from packaging, soak in warm water, and gently peel apart. Blanch in boiling water for 2 minutes. Drain and immediately rinse with cold water. Drain again. They are now ready to roll.

2. 2

   Prepare the filling: Wash the rice and soak in boiling water for 10 minutes, then drain. In a large bowl, combine the drained rice, ground lamb, crushed garlic, 1 tsp black pepper, 2 tsp Arabic 7 spice, 1 tsp salt, 4 tbsp ghee, and 3 tbsp olive oil. Mix well until combined.

3. 3

   Assemble the pot: Line the bottom of a large, heavy-bottomed pot with the lamb on the bone (if using), or with onion and potato slices. This prevents the stuffed leaves from sticking.

4. 4

   Roll the yabrak: Remove the stem from each grape leaf. Place the leaf vein-side up on a flat surface. Place about 1 tablespoon of filling near the bottom center. Fold the sides inward, then roll tightly from the bottom up to form a neat cylinder. Repeat with remaining leaves and filling.

5. 5

   Arrange the rolled yabrak tightly in the pot, seam-side down, in layers. You can add whole garlic cloves between the layers.

6. 6

   Prepare the cooking liquid: In a bowl, whisk together 1 cup olive oil, the juice of 1 lemon, 2 tbsp pomegranate molasses, and enough water to make about 4-5 cups. Pour this liquid over the stuffed grape leaves in the pot.

7. 7

   Cook the yabrak: Place an inverted heatproof plate on top of the leaves to keep them submerged. Cover the pot with a lid. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 1.5 to 2 hours, or until the rice is cooked and the leaves are tender. Add more boiling water if the pot becomes dry during cooking.

8. 8

   Rest and serve: Let the yabrak rest for at least 20 minutes before carefully inverting the pot onto a large serving platter. Serve warm or at room temperature.