Yabraq Halabi (Aleppo Stuffed Grape Leaves with Meat)

Name: Yabraq Halabi (Aleppo Stuffed Grape Leaves with Meat)
Yield: 6
Cuisine: Syria
Ingredients: Grape leaves, fresh or jarred — 60; Short-grain rice, rinsed — 200 g (1 cup); Minced lamb — 300 g (10.5 oz); Tomatoes, diced — 2; Ground allspice — 1 tsp; Cinnamon — 1/2 tsp; Pomegranate molasses — 45 ml (3 tbsp); Lemon juice — 30 ml (2 tbsp); Olive oil — 45 ml (3 tbsp); Salt and pepper — to taste; Water — 700 ml (3 cups)

The Quirky Foodster Team

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Servings

Ingredients

Grape leaves, fresh or jarred — 60
Short-grain rice, rinsed — 200 g (1 cup)
Minced lamb — 300 g (10.5 oz)
Tomatoes, diced — 2
Ground allspice — 1 tsp
Cinnamon — 1/2 tsp
Pomegranate molasses — 45 ml (3 tbsp)
Lemon juice — 30 ml (2 tbsp)
Olive oil — 45 ml (3 tbsp)
Salt and pepper — to taste
Water — 700 ml (3 cups)

Method

Blanch fresh grape leaves briefly in boiling water to soften, or rinse jarred leaves well.
Mix the rice, minced lamb, tomatoes, allspice, cinnamon, salt and pepper for the filling.
Lay each leaf flat, place a spoonful of filling near the stem edge, fold in the sides and roll tightly into a small cylinder.
Line the base of a large pot with any torn leaves, then arrange the rolls snugly in layers.
Mix water, pomegranate molasses, lemon juice and olive oil, and pour over the rolls.
Place a small plate on top to weigh the rolls down, cover, and simmer for 50-60 minutes until the rice is tender.

Introduction: Yabraq is Syria’s answer to stuffed grape leaves, distinguished from neighbouring versions by its tangy, pomegranate-molasses-laced broth.

Cultural Background: Yabraq is Syria’s answer to stuffed grape leaves, distinguished from neighbouring versions by its tangy, pomegranate-molasses-laced broth. Rolling yabraq is often a communal activity among Syrian women, passed down through generations.

Tips: Roll the leaves snugly but not too tight, as the rice will expand during cooking. Weighing the rolls down with a plate stops them from unrolling.

Variations: Make a vegetarian version using rice, tomato and herbs only. Add a few lamb bones to the pot base for extra depth of flavour.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently in a covered pan with a splash of water over low heat.

FAQs:

Q: Can I use jarred grape leaves?

A: Yes, rinse them well first to remove excess brine.

Q: Why is the broth tangy?

A: Pomegranate molasses and lemon juice give yabraq its distinctive sour-sweet Syrian character.