📝 About This Recipe
A cornerstone of Sephardic Passover celebrations, Yebra are delicate grape leaves stuffed with a savory blend of meat and rice, simmered in a bright, lemony broth. Unlike the vegetarian Greek dolmades, these are hearty, melt-in-your-mouth parcels that balance the richness of ground beef with the sharp acidity of fresh citrus and dried apricots. This recipe preserves the ancient traditions of the Syrian and Egyptian Jewish communities, offering a festive appetizer or side dish that truly tastes like home.
🥗 Ingredients
The Wrappers
- 1 jar Grape Leaves (approx. 60-70 leaves, rinsed thoroughly of brine)
The Filling
- 1 pound Ground Beef (lean, but not extra lean (85/15 is best))
- 1/2 cup White Rice (uncooked, rinsed (ensure it is Kosher for Passover for Sephardic custom))
- 1 teaspoon Allspice (ground)
- 1/2 teaspoon Cinnamon (ground)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Vegetable Oil
The Braising Liquid and Pot Base
- 1/2 cup Lemon Juice (freshly squeezed)
- 2 tablespoons Sugar (to balance the acidity)
- 2 cups Water or Beef Broth (as needed to cover)
- 1/2 cup Dried Apricots (halved)
- 6-8 cloves Garlic (whole, peeled)
- 2 medium Potatoes (peeled and sliced into 1/2 inch rounds)
👨🍳 Instructions
-
1
Prepare the grape leaves by removing them from the jar and rinsing them under cold water to remove excess brine. Blanch them in boiling water for 2 minutes to soften, then drain and set aside.
-
2
In a large mixing bowl, combine the ground beef, rinsed rice, allspice, cinnamon, salt, pepper, and 1 tablespoon of oil. Mix by hand until fully incorporated, but do not overwork the meat.
-
3
Prepare your heavy-bottomed pot (a Dutch oven works beautifully) by lining the bottom with the sliced potato rounds. This prevents the Yebra from sticking and creates delicious 'syrupy' potatoes.
-
4
Scatter the whole garlic cloves and halved dried apricots over the potato layer.
-
5
To roll: Place one grape leaf flat on a clean surface, vein-side up, with the stem end facing you. Snip off the tough stem with scissors.
-
6
Place about 1 teaspoon of the meat mixture near the stem end, shaping it into a small log.
-
7
Fold the bottom of the leaf up over the filling, then fold in the sides, and roll tightly toward the tip (like a small cigar). Ensure it is snug but not bursting, as rice expands during cooking.
-
8
Arrange the rolled Yebra in the pot on top of the potatoes in tight, concentric circles. Pack them closely together so they don't unravel during simmering.
-
9
Repeat until all filling is used, creating multiple layers if necessary.
-
10
Whisk together the lemon juice, sugar, and water/broth. Pour the mixture over the grape leaves until they are just barely submerged.
-
11
Place a heat-proof ceramic plate upside down directly on top of the grape leaves to weigh them down and keep them submerged.
-
12
Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 1 hour and 45 minutes to 2 hours.
-
13
Check occasionally to ensure there is still liquid; if it looks dry, add a splash more water. The goal is for the liquid to reduce into a thick, lemony glaze by the end.
-
14
Remove from heat and let the pot sit, covered, for 20 minutes before serving. This allows the juices to settle and the leaves to firm up slightly.
💡 Chef's Tips
Always place the leaf vein-side up when rolling; the smooth side should be on the outside for a beautiful presentation. If you find a leaf that is torn, don't throw it away—use it to patch holes in other leaves or use it in the bottom layer of the pot. For the best flavor, use fresh lemon juice rather than bottled; the zestiness is the soul of this dish. If you are Kitniyot-observant, ensure your rice is certified Kosher for Passover; if not, you can substitute with finely chopped cauliflower 'rice' for a similar texture. Don't skimp on the potatoes at the bottom—they become the best part of the meal after soaking up the meat drippings and lemon juice.
🍽️ Serving Suggestions
Serve warm as a first course alongside a bowl of the reduced cooking liquid for dipping. Pair with a crisp Israeli salad of finely chopped cucumbers and tomatoes. Serve with a side of creamy tahini sauce (if your tradition allows) or a dollop of horseradish. Accompany with a glass of chilled, dry Kosher white wine like a Sauvignon Blanc. Arrange on a large platter with the caramelized potatoes and apricots in the center for a stunning centerpiece.