Yabraq

Syrian Yabraq Recipe for 4 People

Ingredients:

• 1 large cabbage head
• 500g (1.1 lbs) ground beef or lamb
• 1 cup rice, rinsed and drained
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon dried mint
• 1 tablespoon dried parsley
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Juice of 2 lemons
• Water, as needed

Instructions:

1. Prepare the Cabbage Leaves:
   • Bring a large pot of water to a boil.
   • Carefully remove the outer leaves of the cabbage head and blanch them in the boiling water for 2-3 minutes, until softened.
   • Remove the leaves from the water and set aside to cool.
2. Prepare the Filling:
   • In a large bowl, combine ground meat, rice, chopped onion, minced garlic, tomato paste, dried mint, dried parsley, ground allspice, ground cinnamon, salt, and pepper. Mix well.
3. Fill the Cabbage Leaves:
   • Place a cabbage leaf on a flat surface and trim the thick stem.
   • Spoon a portion of the filling onto the center of the leaf.
   • Fold the sides of the leaf over the filling and roll tightly from the bottom to the top to form a compact roll. Repeat with the remaining leaves and filling.
4. Cook the Yabraq:
   • Heat olive oil in a large pot over medium heat.
   • Arrange the stuffed cabbage rolls in the pot, seam side down, packing them tightly.
   • Pour the lemon juice over the rolls and add enough water to cover them.
5. Simmer:
   • Bring the pot to a simmer, then reduce the heat to low.
   • Cover and cook for 45-60 minutes, or until the cabbage leaves are tender and the filling is cooked through.
6. Serve:
   • Remove the Yabraq from the pot and arrange them on a serving platter.
   • Serve hot, garnished with lemon slices and fresh herbs if desired.

Enjoy the flavors of Syrian cuisine with this delicious Yabraq recipe for 4 people!