Syrian
Yabrak
Syrian yabrak is grape leaves stuffed with a raw rice-and-lamb filling, then simmered slowly over lamb chops with garlic and lemon until tender. The rolls are small, tight, and deeply savory, with the bright sourness that makes this dish feel like home.
Ingredients
- Brined grape leaves250g
- Short-grain rice1/2 cup
- Minced lamb150g
- Lamb chops or lamb ribs250g
- Garlic cloves10 cloves
- Fresh lemon juice1/3 cup
- Tomato1 small, sliced
- Ground allspice1/2 tsp
- Ground black pepper1/4 tsp
- Ground cinnamon1/8 tsp
- Salt1 1/4 tsp, divided
- Ghee or clarified butter1 tbsp
- Water or light lamb stock2 cups
Method
- Rinse the rice until the water runs mostly clear, then soak it in cool water for 20 minutes and drain well.
- Rinse the brined grape leaves thoroughly, then blanch them in simmering water for 2 minutes to soften and reduce saltiness.
- Trim any thick stems from the grape leaves and place the leaves in a stack with the veined side facing up.
- Mix the drained rice, minced lamb, allspice, black pepper, cinnamon, 3/4 tsp salt, and ghee until evenly combined.
- Place one grape leaf veined side up, add about 1 tsp filling near the stem end, fold in the sides, and roll tightly into a slim cigar.
- Repeat until all the filling is used, keeping the rolls small and firm so they do not burst during cooking.
- Season the lamb chops with 1/4 tsp salt and place them in the bottom of a heavy pot.
- Lay the tomato slices over the lamb, then arrange the stuffed grape leaves tightly in layers on top, tucking whole garlic cloves between the layers.
- Sprinkle the remaining 1/4 tsp salt over the pot and pour in enough water or light lamb stock to just cover the grape leaves.
- Set a heatproof plate directly on top of the grape leaves to weigh them down, then bring the pot to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer gently for 1 hour and 15 minutes.
- Pour the lemon juice over the grape leaves, cover again, and simmer for another 20 to 30 minutes, until the rice is tender and the leaves are soft.
- Turn off the heat and let the pot rest for 15 minutes before removing the plate.
- Carefully invert the pot onto a serving platter so the lamb sits on top, then spoon some of the lemony cooking juices over the yabrak.
Common questions
Can I substitute fresh grape leaves for brined grape leaves in Yabrak?
Yes. Use fresh young grape leaves if available, but blanch them briefly first to soften. They’re usually less salty than brined leaves, so you may need a little extra salt in the filling and cooking liquid.
How long does Yabrak take to cook, and how do I know it’s done?
After layering and adding liquid, simmer covered on low heat until the rice is tender and the leaves are very soft, usually about 50 to 70 minutes. The pot should stay at a gentle simmer, not a hard boil.
What are the most common mistakes when making stuffed grape leaves?
Overfilling, rolling too loosely, and boiling too hard are the main problems. Small, tight rolls hold together best. Also rinse brined leaves well and blanch them, or the final dish can turn overly salty and tough.
How should I store leftover Yabrak, and can it be frozen?
Store leftovers in an airtight container with a little cooking liquid in the fridge for up to 4 days. For freezing, cool completely and freeze in portions; thaw overnight in the fridge and reheat gently so the leaves don’t tear.
What should I serve with Yabrak?
Serve it warm or at room temperature with yogurt, lemon wedges, and a simple salad. It’s also good with extra cooked lamb from the pot and flatbread to soak up the flavorful cooking juices.