Yabrat
Source of Recipe
The Late Show Newsletter
Recipe Introduction
Sarah Eyde
Production Associate
and Musical Choreographer
List of Ingredients
1 large cabbage
1 1/2 cup rice
2 - 2 1/2 lbs. ground beef
1 tablespoon salt
1/2 tsp. pepper
1/4 tsp. Allspice
1 cup lemon juice Garlic saltRecipe
Core and steam the cabbage in water that covers 3/4 of the cabbage until the leaves soften.
Mix the rice, ground beef, salt, pepper and Allspice.
Roll up the mixture in cabbage leaves and layer in a Dutch Oven.
Salt layers with garlic salt.
Pour water left from steaming the cabbage over the rolls and add more salted water to almost cover all the rolls.
Bring to a boil, then lower heat and simmer for 5 minutes.
Add 1 cup lemon juice and simmer another 20 minutes or so.
Serve on a plate and enjoy this Lebanese recipe which has been passed down from my Grandma Eyde.
My mom serves this dish with corn-on-the-cob and a baked ham.
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