Syrian Yabrak (Stuffed Grape Leaves)
Yabrak, also known as dolma or stuffed grape leaves, is a labor of love featuring tender grape leaves filled with a mixture of rice, ground meat, and aromatic spices, slow-cooked to perfection. It's a testament to patience and care, often served during gatherings.
🧂 Ingredients
- 900 g Grape leaves(jarred, rinsed and stems removed)
- 4 cup Short grain rice(soaked in warm water for 30 minutes, then drained)
- 500 g Ground lamb
- 700 g Lamb with bones(cut in medium to large pieces, for the pot base)
- 1 cup Olive oil(good quality)
- 4 tbsp Ghee
- 1 full Lemon juice(freshly squeezed)
- 1 tsp Black pepper
- 2 tsp Arabic 7 spice
- 1 tsp Salt(or to taste)
- 8 cloves Garlic(crushed)
- 6 Whole garlic cloves(peeled, for layering in the pot)
- 1 large Onion(sliced medium thickness, optional)
- 1 large Potato(sliced medium thickness, optional)
- 2 tbsp Pomegranate molasses(for the cooking liquid)
👨🍳 Instructions
- 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
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
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
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
Arrange the rolled yabrak tightly in the pot, seam-side down, in layers. You can add whole garlic cloves between the layers.
- 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
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
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.
💡 Pro Tips
- ✓Don't overfill the grape leaves, as the rice will expand during cooking.
- ✓Rolling tightly ensures the yabrak hold their shape.
- ✓Using lamb on the bone at the bottom of the pot adds flavor to the cooking liquid.
🔄 Variations
- For a vegetarian version, omit the meat and increase the amount of rice and vegetables in the filling.
- Some recipes include chopped tomatoes or fresh herbs like parsley in the filling.