Syrian stuffed grape leaves with rice and lamb: tender grape leaves wrapped tightly around a filling of short-grain rice, ground lamb, parsley, mint, tomato, and spices; arranged tightly in a deep pot over a bone, weighted with a plate, and slow-cooked in lemon-water broth until silky. The Aleppo-Damascus festive dish.
Yabraq (also called warak enab) is the Syrian-Levantine stuffed grape leaves. The Syrian version distinguishes itself with the addition of pomegranate molasses to the filling and a generous use of allspice. Made for celebrations, weddings, and Christmas/Easter; the rolling is often a multi-generational family activity where grandmothers teach grandchildren the precise tight roll.
Lift a yabraq with a fork — delicate green leaf wrap, rice-and-lamb filling visible, glistening with olive oil. Bite: leaf is tender-tangy, filling is rice-soft with meat depth, allspice-cinnamon warmth, pomegranate-molasses tang, mint freshness. Each bite is a complete small package. With yogurt on the side cooling and tangy, this is the Syrian celebration meal. Several yabraq per portion.
Grape leaves' acid (tartaric, malic) tenderizes during cooking and provides the characteristic tang. Tight rolling and weighted top prevent unfolding during simmer; loose yabraq falls apart. Short-grain rice gelatinizes within the leaf wrap, absorbing flavor without spilling. Lemon and pomegranate molasses provide layered sourness. Resting 15 min off heat allows redistribution of moisture.
Variations
Vegetarian yabraq uses only rice + herbs + spices (vegan). Modern restaurant version uses lamb-only filling. Lebanese yabraq is sweeter; Palestinian uses different spice ratio. Festival version includes pine nuts in the filling.
On the Palate
Where Yabraq Syrian sits in the Syrian flavor cloud
Ingredients
Serves 8
How it's made
12 steps · 1 hour 30 min active + 1 hour waiting
- 112 min
Prep grape leaves: 60 grape leaves (fresh or jarred in brine). If fresh: blanch in boiling water 30 sec; drain. If jarred: rinse in cold water to remove excess salt.
- 216 min
Make filling: in a bowl, combine 300 g ground lamb + 200 g short-grain rice (washed and drained) + 1 chopped onion + 4 minced garlic cloves + 4 tbsp chopped parsley + 2 tbsp chopped mint + 1 diced tomato + 2 tbsp tomato paste + 1 tbsp pomegranate molasses + 1 tsp ground allspice + 1 tsp ground cinnamon + 1 tsp salt + ½ tsp pepper + 2 tbsp olive oil.
- 332 min
Roll yabraq: place a leaf vein-side up. Put 1 tbsp filling at the stem end. Fold the stem end up over the filling. Fold the two sides in. Roll tightly toward the leaf tip. Should be 8 cm long, 1.5 cm thick.
Watch outRoll each one snug like a tight little cigar — loose rolls unravel in the simmer and spill the rice.
- 412 min
Line a heavy pot: place 2 lamb bones or extra leaves at the bottom (prevents sticking). Arrange yabraq tightly in a single layer, then second layer perpendicular.
- 51 min
Press a heavy plate on top to keep them tight during cooking.
Watch outPress a heavy plate right on top of the rolls — the weight keeps them from floating and unrolling while they cook.
- 65 min
Make broth: combine 800 ml water + 100 ml lemon juice + 2 tbsp olive oil + 1 tsp salt + 1 tbsp pomegranate molasses. Pour into the pot.
- 71 min
The broth should just cover the yabraq.
Watch outPour in just enough broth to barely cover the rolls — too much and they boil loose instead of gently steaming tight.
- 862 min
Bring to a simmer. Reduce heat to lowest. Cover; cook 60 min until rice is tender.
- 916 min
Off heat. Let rest covered 15 min.
Watch outRest off the heat, still covered — that quarter-hour lets the rice settle and firm so they hold their shape when you lift them out.
- 104 min
Carefully invert onto a platter (if the pot is wider at the bottom, you can serve from the pot).
- 112 min
Garnish with lemon wedges and a drizzle of olive oil.
- 122 min
Serve hot or warm with a side of plain yogurt.
