Grape leaves stuffed with rice and served cold as appetizers have long been popular. But when meat and heat are added, they become a savory and satisfying meal. This recipe is adapted from my family's cookbook, A Taste of Syria by Virginia Jerro Gerbino and Philip M. Kayal (Hippocrene Press 2003/Second edition 2009). Grape leaves are available from Middle Eastern groceries.
Makes 8 servings (60 yebrat)
2 pounds coarsely ground lamb
1 1/4 cups long-grain white rice, like basmati
Two 8-ounce cans tomato sauce, divided
1 teaspoon kosher salt
2 teaspoons allspice
1 1/4 cup cold water, divided
1/2 pound grape leaves*
10 cloves garlic, peeled but left whole
3 cups fresh-squeezed lemon juice
1 cup tomato sauce
*Available in jars from Middle Eastern stores
In a large bowl, mix the meat, rice, tomato sauce, salt, allspice and 1/4 cup cold water.
Place a grape leaf vein side up on a flat surface. Place 1 or 2 tablespoons of stuffing across the widest part of the leaf and shape into a log. Fold the bottom of the leaf over the log, tuck the sides over the ends of the log, and roll toward the top of the leaf to produce what looks like a small cigar. Do not overstuff the leaf or it will rip when the rice expands during cooking.
In a large, heavy-bottomed pot, stack the cigars seam side down. Sprinkle garlic cloves between each layer. Try to limit stack to three layers, otherwise cooking can become uneven. Mix the remaining 1 cup of cold water, lemon juice and tomato sauce, and pour over the cigars. Cover the pot and gently simmer until rice is fully cooked, about 35 minutes.
Transfer cooked yebrat to a serving platter. Pour the sauce into a bowl or gravy boat and serve with warm pita bread and yogurt.
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