Yabraq

يبرق · Yabraq

Ingredients12

• grape leaves300 g
• ground lamb400 g
• short-grain rice150 g
• onion1
• tomato2
• garlic4 cloves
• olive oil60 ml
• lemon juice60 ml
• ground allspice1 tsp
• dried mint1 tsp
• salt1 tsp
• black pepper0.5 tsp

Method

1. Rinse the grape leaves, blanch them briefly in boiling water if jarred or fresh, then drain and pat dry.
2. Finely chop the onion and mix it with the lamb, rinsed rice, allspice, mint, salt, and pepper.
3. Place a small spoonful of filling on each leaf, fold in the sides, and roll tightly into a finger-sized parcel.
4. Slice the tomatoes and scatter them with the garlic in the bottom of a heavy pot; pack the rolls seam-side down in layers.
5. Drizzle with olive oil and lemon juice, add just enough water to cover, and weigh the rolls down with a plate.
6. Simmer gently, covered, for about 1 hour until the rice is tender and the liquid has reduced.
7. Rest for 10 minutes, then invert onto a platter or serve from the pot with the tomato juices.