Ingredients

Check off ingredients as you go

Serves 6

• 500g (1 lb) ground beef
• 20 large romaine lettuce leaves, cleaned
• 1 small white onion, chopped
• A handful of spinach (or parsley if unavailable), finely minced
• A few mint leaves, chopped
• 1/2 bunch parsley and/or cilantro, finely minced
• 3 garlic cloves, minced
• 1 handful white rice (uncooked)
• 1 egg
• Salt, pepper
• 1 tsp harissa (optional)

For cooking

• Water should reach halfway up the yabrak in the pot
• 1 tsp turmeric
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 1 garlic clove, finely minced
• Fine salt

If you change the number of serving, consider adjusting cooking times!

1. In a large bowl, combine the meat, onion, garlic, herbs, rice, and egg. Add salt, pepper (and harissa if using), and mix until you have a well-blended filling.
2. In a large pot, bring water to a boil and blanch the cleaned romaine leaves for 1-2 minutes. This will soften them slightly, making them easier to roll without breaking. Drain.
3. Form small balls of filling and roll each one in a romaine leaf. Place on a plate.
4. In a large pot or deep-sided skillet (depending on the size of your yabrak, you may need two pots - if so, double the cooking sauce ingredients), add water and the cooking spices, then bring to a boil.
5. Gently place the stuffed romaine leaves (seam side down) in the pot and cook covered over medium heat for about 1 hour.

Serve with yellow rice or quinoa.

• For more ideas using ground meat, check out my article What to Make with Ground Meat?