Ingredients Print

Check off ingredients as you go

Serves 6

• 500 g (1.1 lb) ground beef (minced beef)
• 20 large romaine lettuce leaves, washed
• 1 small white onion, chopped
• 1 handful spinach (or parsley), finely chopped
• A few mint leaves, snipped
• 1/2 bunch parsley and/or cilantro (coriander), finely chopped
• 3 cloves garlic, minced
• 1 handful white rice (uncooked)
• 1 large egg
• Salt, pepper
• 1 tsp harissa (optional)

For cooking

• Depending on the pot, enough water to come halfway up the yabrak
• 1 tsp turmeric
• 1 Tbsp tomato paste
• 1 Tbsp olive oil
• 1 clove garlic, 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 and rice, crack in the egg, season with salt and pepper (and the harissa, if using), and mix until the filling is well blended.
2. In a wide pot, boil the washed romaine leaves for 1 to 2 minutes. This softens them a little so they roll easily without tearing. Drain.
3. Shape the filling into small balls and roll each one up in a romaine leaf. Set on a plate.
4. In a Dutch oven or a deep skillet (depending on the size of your yabrak, you may need two pots; if so, double the ingredients for the cooking liquid), add the water and the cooking spices, then bring to a boil.
5. Gently lay in the meat-stuffed romaine leaves (seam side down), cover and cook over medium heat for about 1 hour.

Serve with yellow rice or quinoa.

• For more ideas with ground beef, take a look at my article What to make with ground beef?