Instructions

1. Preparing the Filling

   Mix the rinsed rice with the minced meat, ghee, one teaspoon of salt, black pepper, and seven spices until the filling is thoroughly combined. · 5 min
2. Rolling the Yabrak

   Lay a grape leaf flat on a work surface with the rough side facing up, place a suitable amount of filling horizontally across it, then fold in the sides and roll it tightly into a slender cylinder. · 30 min
3. Arranging the Pot

   In the bottom of a large pot, arrange the lamb ribs after seasoning them with a pinch of salt and pepper, then pack the rolled yabrak tightly on top in concentric circles, scattering the peeled garlic cloves between the layers. · 10 min
4. Adding the Broth

   Place a heavy, heatproof plate on top of the yabrak layers to weigh them down, then dissolve the remaining salt in the boiling water and pour it into the pot until the leaves are completely submerged. · 3 min
5. Gentle Simmering

   Place the pot over high heat until it starts boiling, then reduce the heat to very low, cover the pot, and let it simmer gently for two hours. · 2 h
6. Adding Acidity and Finishing

   Add the lemon juice and dried mint to the pot, and let it simmer on low heat for an additional thirty minutes until it absorbs the signature tangy flavor and turns completely tender. · 30 min
7. Serving

   Remove the pot from the heat and let it rest for ten minutes, then drain off the excess broth and carefully invert the pot onto a wide serving platter so the meat and garlic appear on top. · 10 min

Nutrition / serving

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