Quinoa-Lamb Yebra (Stuffed Grape Leaves) 

👳Quinoa-Lamb Yebra (Stuffed Grape Leaves)👳Ingredients:

👉1 1/3 cups quinoa, cooked

👉1/2lb ground lamb

👉1 tomato, minced 

👉1 small onion, minced

👉zest and juice of 1 lemon

👉3 tablespoons parsley, chopped

👉1/2 teaspoon all spice

👉Salt + pepper, to taste

👉Grape leaves, drained, rinsed and stem trimmed

👉Low sodium broth OR water, enough to cover yebra leaves by one inch

👉3 cloves garlic, minced

👉1 teaspoon dried mint OR 1 tablespoon fresh mint, chopped

👉Juice of 2 lemons
👳Combine the first 8 ingredients, mix well (by hand is best)

👳Fill each grape leaf with about 1 tablespoon of the mixture and roll tightly, arrange the rolled leaves in a pot/pan of choice – you mat stack multiple layers

👳Add the remaining ingredients to create a lemony broth and place an inverted plate over the grape leaves (this keeps the grape leaves from unrolling during the cooking process

👳Bring to a boil, then reduce to simmer (covered) about 1 1/2 hours – periodically press down on the inverted plate

   Yebra is ready when most of the broth has been absorbed and the leaves have expanded a bit


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