Waraq Enab bil Lahmeh — Idlib Style with Yogurt-Mint

Grape leaves rolled around rice and beef and simmered with garlic, served the Idlib way — crowned with tender boiled meat and a cool cup of yogurt whisked with mint on the side.

Ingredients

• 1 kg Grape leaves
• 500 g Rice
• 1 kg Beef
• 1 head Garlic (for cooking)
• 1 tbsp Salt
• 1 tsp Black pepper
• 1 cup Plain yogurt
• 1 pinch Dried mint
• 1 pinch Salt (for the yogurt)

Method

1. If using fresh leaves, boil them briefly in water with a little salt until pliable; if jarred, rinse well.
2. Mix the rice with about half the beef (finely chopped or ground), salt, and pepper to make the filling.
3. Place a little filling on each leaf, fold the sides, and roll tightly into a slim cigar. Repeat.
4. Layer the rolls snugly in a heavy pot, tucking whole garlic cloves and the remaining beef pieces among them.
5. Add water to just cover, weight the rolls with an inverted plate, and simmer gently for about 90 minutes until the rice is tender and the meat is soft.
6. For the sauce: whisk the cup of yogurt with a pinch of dried mint and a pinch of salt.
7. Serve the rolls hot, topped with the boiled meat, with the yogurt-mint on the side.

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