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Meat
Medium
10-12 Servings
Allergens 
No Allergens specified
5 Hours
Diets
Yabra, a very beloved and luxurious dish, is treasured in the Sephardic world of cuisine. The name yabra refers to the grape leaves used in this dish, which are harvested from the vineyard and then preserved for cooking. Each grape leaf is carefully stuffed with a phenomenal mixture of ground meat, rice, and the perfect blend of spices. Yabra is usually only made for very special occasions, since it’s a labor of love and a bit more on the time-consuming side — but it’s worth every second! I simplified the steps and made it easy to make without compromising on the taste or quality. It’s a masterpiece of a dish. You’ll be surprised at just how good it is with every bite! It truly embodies the heart of a Sephardic kitchen.
2 cups sushi rice
1 16-ounce (450-gram) jar grape leaves
1 pound (450-gram) ground beef
2 tablespoons salt, divided
1 tablespoon Pereg Allspice
1 teaspoon black pepper
1 teaspoon cinnamon
3 tablespoons oil
1/4 cup peeled garlic, such as Mr. Dipz
4 and 1/2 cups water
1 cup Gefen Lemon Juice
Rinse the rice and soak in water for two hours.
Rinse the grape leaves and soak in water for two hours.
Strain the rice into a mixing bowl. Add the beef, one tablespoon salt, spices, and oil to the bowl. Mix until all incorporated.
To assemble, place one grape leaf on a flat surface, vein side up. Trim the stem if needed; be careful not to rip the leaf. Spoon one to two tablespoons of the meat mixture onto the base of the leaf and form a log shape.
Fold the sides of the leaf over the filling and roll the leaf like a burrito. Make sure the leaf is rolled tightly so the filling doesn’t spill out while it cooks. Repeat with remaining leaves and meat.
Line a pot with several unrolled grape leaves to prevent sticking. Arrange the stuffed grape leaves, seam side down, in the pot, packing them so they’re snug but not too tight.
Add the garlic on top, then add the water, making sure the yabra aren’t swimming in it so they don’t unravel during the cooking process. Add remaining tablespoon salt and lemon juice and stir gently so that the water and lemon is evenly dispersed.
Bring to a boil. Reduce heat to low, cover the pot, and let it simmer for three hours. Be careful not to let it dry out; add water as needed.
Photography by Chay Berger
Food Prep by Leah Hamaoui
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