Stuffed Grape Leaves Recipe - Make Yabraq Like a Pro

Name: Stuffed Grape Leaves Recipe - Make Yabraq Like a Pro
Ingredients: 1 (16-ounce) jar grape leaves in brine (about 60-70 leaves), or 1 lb fresh grape leaves; 1 lb ground lamb or ground beef (80/20 fat ratio is ideal); 1 ½ cups short- or medium-grain white rice, rinsed well; 1 large yellow onion, finely minced; ½ cup fresh parsley, finely chopped; ¼ cup fresh dill, finely chopped; ¼ cup fresh mint, finely chopped; 1 tablespoon ground allspice; 1 teaspoon ground cumin; ½ teaspoon freshly ground black pepper; 1 teaspoon kosher salt (adjust based on grape leaves' saltiness); ¼ cup olive oil; 1-2 medium tomatoes, sliced into ¼-inch rounds, OR 2 medium potatoes, peeled and sliced into ¼-inch rounds (or a mix); Juice of 2 large lemons (about ½ cup); 1 large lemon, thinly sliced; 4-5 cups hot water or vegetable broth (choose one for the canonical recipe; broth is optional for richer flavor); Plain yogurt or tzatziki; Fresh lemon wedges

culinarycreationss.com

Master the best stuffed grape leaves recipe (Yabraq/Dolmades)! Our foolproof guide covers ingredients, rolling tips, and cooking for perfect results.

View full recipe on culinarycreationss.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culinarycreationss.com.

Share this recipe:

Cooking tools:

Dutch oven
Pot
Colander
Mixing bowl
Measuring cup
Measuring spoon
Cutting board
Chef's knife
Plate
Tongs
Stove
Slotted spoon
Paring knife
Kitchen timer
Serving platter
Fine-mesh sieve
Oven

Ingredients

1 (16-ounce) jar grape leaves in brine (about 60-70 leaves), or 1 lb fresh grape leaves
1 lb ground lamb or ground beef (80/20 fat ratio is ideal)
1 ½ cups short- or medium-grain white rice, rinsed well
1 large yellow onion, finely minced
½ cup fresh parsley, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh mint, finely chopped
1 tablespoon ground allspice
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 teaspoon kosher salt (adjust based on grape leaves' saltiness)
¼ cup olive oil
1-2 medium tomatoes, sliced into ¼-inch rounds, OR 2 medium potatoes, peeled and sliced into ¼-inch rounds (or a mix)
Juice of 2 large lemons (about ½ cup)
1 large lemon, thinly sliced
4-5 cups hot water or vegetable broth (choose one for the canonical recipe; broth is optional for richer flavor)
Plain yogurt or tzatziki
Fresh lemon wedges