Entree: Syria – Aleppo – يبرق ➤ Yabraq (Stuffed grape leaves)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 55 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 1 jar (about 16 oz / 450 g) preserved grape leaves, drained and rinsed
- 1 lb (454 g) ground lamb
- 1 1/2 cups (300 g) short-grain rice, rinsed
- 1 medium onion, finely chopped - about 1 cup (150 g)
- 1/4 cup (35 g) pine nuts
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (8 g) fresh mint leaves, finely chopped
- 2 tbsp (30 ml) tomato paste
- 4 tbsp (60 ml) olive oil
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (2 g) Aleppo pepper or crushed red pepper flakes (adjust to heat preference)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) chicken or lamb broth
- 1/4 cup (60 ml) lemon juice
- 2 tbsp (30 ml) pomegranate molasses (optional but typical for Aleppo tang)
- Lemon slices for layering and garnish (optional)

Instructions

1. Step 1: Prepare the filling — In a skillet over medium heat, warm 2 tbsp (30 ml) olive oil and toast the pine nuts until lightly golden; remove and set aside. Add the chopped onion to the skillet and sauté until soft and translucent, about 5–7 minutes. Add the ground lamb and cook until mostly browned, breaking it up, about 6–8 minutes. Stir in tomato paste, allspice, cinnamon, Aleppo pepper, salt, and black pepper; cook 1–2 minutes until fragrant.
2. Step 2: Combine rice and herbs — In a bowl, mix the rinsed rice, cooked meat mixture, toasted pine nuts, parsley, and mint. Add 1 tbsp (15 ml) olive oil and adjust seasoning. Lay a grape leaf smooth side down, place about 1–2 tbsp (15–30 g) filling near the stem end, fold sides in and roll tightly to form a compact parcel; repeat until all filling is used.
3. Step 3: Arrange and layer — Line the bottom of a heavy-bottomed pot with extra grape leaves or lemon slices to prevent sticking. Tightly pack the stuffed leaves seam-side down in concentric layers. Drizzle remaining 1 tbsp (15 ml) olive oil over the top.
4. Step 4: Make cooking liquid and simmer — In a bowl, whisk together the broth, lemon juice, and pomegranate molasses (if using). Pour the liquid over the packed yabraq until near the level of the leaves (do not fully submerge). Place a heatproof plate on top of the rolls to weigh them down, cover the pot, and bring to a gentle simmer. Cook over low heat for 45–55 minutes, until rice is tender.
5. Step 5: Rest and serve — Remove from heat and let rest 10–15 minutes. Carefully transfer to a serving platter, garnish with lemon slices and extra chopped parsley. Serve warm or at room temperature with plain yogurt or a squeeze of fresh lemon.