These delicious grape leaves or yebrt in Arabic were handed down by my grandmother from Aleppo Syria brought to the US in 1912
Prep Time
2 hrs
Dificult
Medium
Servings
32
Ingredients
Instructions
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.
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.
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.
Tip
Do not stack the rolled grape leaves more than 3 or 4 layers deep in the pan. More layers can make the rolls cook unevenly; the ones on the bottom may overcook before the ones on the top are done.
