Stuffed Grape Leaves Recipe - Make Yabraq Like a Pro | CulinaryCreationss

Ingredients

• For the Rolls:
• 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
• For the Pot & Cooking Liquid:
• 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)
• For Serving:
• Plain yogurt or tzatziki
• Fresh lemon wedges