Kurdish Yaprakh

Kurdish Yaprakh

Yaprakh is a Kurdish and regional name for stuffed vegetables and leaves. In Zakho, folded, wide grape leaves alongside onions are documented; other families roll them. Both shapes are valid.

Prep: 1 hour · Cooking: 100 minutes · Yield: about 50 stuffed pieces · Difficulty: medium

A Kurdish fold and room for the rice

In some traditions of the Jews of Zakho, the grape leaf is folded into a wide, flat parcel, while other families roll it into a cigar. The shape matters less than the space: rice expands almost threefold in volume, so use a little filling and close loosely. The onion layers add sweetness and keep the leaves from being packed into a single mass.

Ingredients

• 500 grams fresh grape leaves, blanched, or preserved ones, rinsed
• 6 large onions, layers separated by blanching
• 500 grams short-grain rice, rinsed, 600 grams ground beef
• 2 bunches parsley, a chopped tomato, 100 ml oil
• 150 ml lemon juice, 1.2 liters water, salt and pepper

Choosing ingredients and substitutes

Jarred grape leaves are available year-round; rinse well. Don’t stuff tightly: the rice expands. For a pareve version, leave out the meat and add another 250 grams of rice and herbs.

Israeli short-grain rice holds the filling better than long-grain rice. Blanch fresh leaves only until pliable, so they don’t tear while folding.

Method

1. Mix the rice, beef, herbs, tomato, half the oil and the seasoning.
2. Place a little filling on each leaf and fold or roll loosely. Fill the onion layers.
3. Line a pot with torn leaves and arrange the pieces snugly, seam side down.
4. Pour in the water, lemon juice and the rest of the oil. Place a heatproof plate on top.
5. Bring to a boil, cover and cook for 80–100 minutes until the rice is tender and the meat reaches 71 degrees Celsius.

Nutrition facts and calorie estimate

Variations and tips

• A heatproof plate keeps the stuffed pieces from floating and opening.
• Fill only about two-thirds of the space and keep the fold flexible.
• Taste a preserved leaf before seasoning; sometimes it is salty enough even after rinsing.
• The dish improves on the second day, but cool it quickly and refrigerate within two hours.

Summary

A serving of yaprakh is about 580 calories. See shifta and Kurdish cuisine.