Yabraq

This Syrian cuisine is known for its abundance of stuffed and vine leaves. Yabraq is a kind of filled vine leaf comparable to a Dolma, but with a slightly different cooking procedure.

Yabraq is created from frozen vine leaves that have been soaked in boiling water to prepare for rolling. The filling is created with minced lamb flesh, 'liyeh' (lamb or sheep tail fat), salt, and freshly cooked Egyptian rice. To prepare Yabraq, you only need to use medium and tiny grape leaves, which results in a cuisine that resembles cigar rolls. The beef filling is securely wrapped in grape vines, and then cooked for two hours over low heat with lime juice, green onions, water, and salt. The loaded leaves are packed snugly into the cooking pot.

Last but not least, a heavy item should be put over the cover for the duration of the cooking process. This allows the lime juice and garlic taste to thoroughly permeate the grape leaves and meat-rice mixture. To add a finishing touch, you can serve Yabraq with filtered cooking water, yogurt, meat, and hummus (Arabic flatbread).