Yabragh – Iraqi Jewish Rolled Vine Leaves Recipe

30-50 grape leaves, fresh or store bought

Base:
4 large Roma tomatoes, sliced into rounds
2 lemons with rind, sliced into rounds
6-8 garlic cloves, sliced

Filling:
2 cups of basmati rice, soaked for 10 minutes, rinsed and drained
3 medium onions, finely chopped
1 large bunch mint
1 large bunch Italian parsley
2 medium lemons, peeled, seeded and chopped
2 cups roasted pine nuts or 1 lb ground beef or lamb
4 large Roma tomatoes, finely chopped
1/2 cup extra-virgin olive oil
1 tsp salt
1/2 tsp pepper 

Sauce:
1/2 cup fresh lemon juice
2 Tbsp tomato paste
1 Tbsp date syrup or sugar, to taste
2 cups vegetable stock or water
1/3 cup extra virgin olive oil
1 1/2 tsp salt 

In a medium pot, blanch fresh grape leaves, in boiling water with salt for about 1-2 minutes. Then plunge into cold water and drain.

Place the tomato slices and lemon rounds and pieces of garlic in a large deep frying pan, making sure the bottom is well covered. 

In a large bowl, combine the rice, onions, mint, parsley, lemon, pine nuts or meat, tomato, olive oil, salt and pepper. 

Place the open vine leaf with the vein side up. Depending on the size of the leaf, place a tablespoon or a teaspoon of stuffing in the middle, then fold the edges and roll until the end. Place rolled vine on the base. Pack the rolls tightly, until the pan is full. Then start the next layer. 

In a medium bowl, combine the lemon juice, tomato paste, date syrup, stock, olive oil and salt. Then pour over vine rolls, ensuring all are covered with liquid.

Bring to a boil, then cover and simmer for 30-45 minutes or more, until the liquid is absorbed. Add more salted water, if needed. 

Allow rolls to sit until slightly cooled. Remove the rolls from the pan, reserving the base ingredients to use as decoration. Notes

The flavors deepen overnight, so best eaten the next day. 

Serve warm or at room temperature.

Store leftovers in a tightly container in the refrigerator.