Yabraq with Lamb

Name: Yabraq with Lamb
Ingredients: 2.2 lbs (1 kg) prepared grape leaves; 5 cups soaked and drained rice (about 1 kg); 2.2 lbs (1 kg) coarsely ground lamb, preferably with some fat for better flavor; 2.2 lbs (1 kg) lamb pieces with bone; 1 pinch allspice; 1 pinch black pepper; Salt to taste; 3 heads garlic, peeled; 1 cup freshly squeezed lemon juice (about 240 ml)

مرام الحلا (♡˙︶˙♡) @cook_12090250

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Yabraq with Lamb

مرام الحلا (♡˙︶˙♡) @cook_12090250

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Ingredients

2.2 lbs (1 kg)prepared grape leaves
5 cupssoaked and drained rice (about 1 kg)
2.2 lbs (1 kg)coarsely ground lamb, preferably with some fat for better flavor
2.2 lbs (1 kg)lamb pieces with bone
1 pinchallspice
1 pinchblack pepper
Salt to taste
3 headsgarlic, peeled
1 cupfreshly squeezed lemon juice (about 240 ml)

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Steps

1

Mix the rice, salt, spices, and ground lamb together.
2

Place a small amount of filling on each grape leaf, then roll tightly, pressing gently to keep the rolls neat. Don’t overfill, or the filling may spill out during cooking.
3

Arrange the lamb pieces and a whole head of garlic at the bottom of a large pot. Season the lamb with salt and spices. Neatly layer the stuffed grape leaves on top, adding garlic cloves between each layer.
4

Place a heatproof plate on top of the stuffed grape leaves and weigh it down with something heavy. Add water and salt, then bring to a boil over high heat. Once boiling, reduce the heat to very low.
5

Simmer on low heat for 3 hours, until the grape leaves are tender and the rice is fluffy.
6

One hour before the end of cooking, add the lemon juice and adjust the salt and acidity to taste. After an hour, the yabraq will be fully cooked and ready to serve.
7

Serve hot and neatly arranged, alongside fresh vegetables.