Yabrak (Stuffed Grape Leaves with Lamb and Lemon)
Local name: يبرق
In short: Thin cigars of grape leaf filled with lamb, rice and parsley, packed into a pot and simmered in lemon juice, garlic and olive oil until tender. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 1 h 15 min
- Cook
- 55 min
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 345 kcal
Yabrak is the Syrian name for stuffed grape leaves, and the meat-filled version is a centerpiece of holiday tables in Damascus and Aleppo. The rolls are slim, about the length of a finger, and cooked tightly packed over sliced tomato with plenty of lemon and garlic. Rolling takes patience, so cooks often make them as a group. They are eaten hot as a main course or warm beside other dishes.
Instructions
- Rinse the brined leaves in hot water, soak them for 5 minutes, then rinse again and drain. Trim off any stems. Set aside any torn leaves for lining the pot.
- Mix the lamb, rice, parsley, tomato paste, oil, allspice, cinnamon, salt and pepper in a bowl and knead briefly until combined.
- Lay a leaf shiny side down with the stem end toward you. Put a heaped teaspoon of filling near the stem, fold in the sides, then roll up tightly into a thin cigar. Repeat with the rest.
- Cover the bottom of a wide heavy pot with the torn leaves and tomato slices. Pack the rolls seam side down in tight layers, tucking the garlic between them.
- Pour the lemon juice and oil over the rolls and add enough hot water to reach just below the top layer. Set a heatproof plate on top to keep the rolls from unrolling.
- Bring to a boil, then cover and cook over low heat for 50 minutes, until the rice is tender and most of the liquid has been absorbed. Rest for 10 minutes before serving.
Tips
- Roll them thin and tight. Loose, fat rolls unravel and the rice can burst the leaves, so use less filling than you think you need.
- Fresh grape leaves are best in spring. If the jarred leaves taste very salty, soak them in a second change of hot water. Chard leaves cut into rectangles can stand in.
Questions and answers
Can I freeze yabrak?
Yes. Cool the cooked rolls completely, freeze them in a single layer, then store in airtight containers for up to 3 months. Thaw overnight and warm gently in a little broth.
How is yabrak different from the meatless version?
Meatless stuffed leaves, called yalanji, are usually eaten cold and made with rice, tomato and herbs in olive oil. Yabrak with lamb is served hot as a main dish.
What do you serve with yabrak?
Plain yogurt, a fresh salad and warm bread are common. Some families also serve it with a bowl of the cooking juices to spoon over the rolls.
How long does it take to make Yabrak (Stuffed Grape Leaves with Lamb and Lemon)?
About 2 h 10 min in total: 1 h 15 min of preparation and 55 min of cooking.
How many calories are in Yabrak (Stuffed Grape Leaves with Lamb and Lemon)?
About 345 kcal per serving, with 12 g of protein, 28 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 345 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 28 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
