A family recipe for delicious grape leaves, or yeb'r't in Arabic. Prepared with rice, ground lamb, lemon, and more. Originally from Aleppo, Syria.
Preparation Time
45 mins
Cooking Time
1 hr 15 mins
Total Time
2 hr
Calories
101 Calories
Recipe Instructions
Step 1
Soak rice in cold water, and drain. Mix together ground lamb, rice, allspice, salt, and pepper in a large bowl until well blended. Place about 1 tablespoon of the meat mixture onto the center of each grape leaf. Fold leaf over once, turn in the edges on each side, and then roll the leaf closed.
Step 2
Stack leaf rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover rolls, then pour in lemon juice. Add olives to the pot for flavoring. Place a plate on top of the rolls to keep them under the water.
Step 3
Bring to a boil, then reduce heat, cover and simmer for 1 hour 15 minutes. Taste rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.
Ingredients
1 teaspoon salt
1 tablespoon ground allspice
1 teaspoon ground black pepper
6 cloves garlic, sliced
1 cup lemon juice
1 cup uncooked white rice
2 pounds ground lamb
2 (16 ounce) jars grape leaves, drained and rinsed
