Ground Beef
Syrian Yebra
Ingredients
- 1 lb Ground Steak
- 1 jar grape leaves, rinsed
- ½ cup short-grain rice, rinsed
- 1 tsp allspice
- ½ tsp cinnamon
- Kosher salt and black pepper
- 4 garlic cloves, minced
- 3 tbsp lemon juice
- 1½ cups water
Instructions
- 1
Rinse grape leaves thoroughly and trim any tough stems.
- 2
Combine beef, rice, allspice, cinnamon, salt and pepper. Mix gently.
- 3
Place a grape leaf smooth side down. Add a small amount of filling near the stem end.
- 4
Fold the sides in and roll tightly from stem to tip. Repeat with remaining leaves.
- 5
Layer rolls seam-side down snugly in a heavy pot.
- 6
Add garlic, lemon juice and water. Place a heavy plate on top to keep rolls submerged.
- 7
Cover and simmer on low heat for 60–75 minutes until leaves are tender and filling is cooked through.
- 8
Let rest 10 minutes before serving. Serve with extra lemon.
Butcher's Tip
The plate on top is essential — it keeps the rolls from unraveling and ensures even cooking.
Used in this recipe
Ground Steak
